There are quite a few recipes out there that involve putting a whole Oreo cookie into each cake case, mine doesn't and I think allows for the taste and texture to vary while eating each cake.
There are two specific things that I've added to this standard cake recipe to make it taste delicious; vanilla bean paste and vanilla yoghurt.
- 4oz butter
- 4oz caster sugar
- 4oz self-raising flour
- 2 eggs
- 2 tbsp fat free vanilla yoghurt
- 1tbsp vanilla bean paste
- 10 Oreo cookies, chopped roughly
- icing sugar, soft butter, vanilla bean paste and white chocolate for the buttercream.
- Cream the butter and sugar.
- Mix in the eggs, adding a little flour if it starts to curdle. Add the remainder of the flour.
- Whisk in the yoghurt and vanilla bean paste.
- With a spatula or wooden spoon, slowly stir in the chopped Oreo cookies so that they don't break up any smaller.
- Spoon into cake cases (this made twelve) and cook on 180 for 15-20 minutes.
- Leave on a wire rack to cool.
- To make buttercream you'll need double the amount of icing sugar as butter. I also added half a bar of white chocolate and two teaspoons of vanilla bean paste. Add more icing sugar if needed, to stiffen the mixture.
I was sent the Nielsen-Massey vanilla bean paste to test. So much easier to use than vanilla beans and more authentic than essence. I thoroughly recommend it. The recipe is my own and unbiased.
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