You have to cook this recipe

I HAD to drop everything and flick straight to Outlook when I got an email from my friend Edie with that subject line. You have to cook this recipe that I saw in a CWA cookbook - how could I resist?

Edie lives in Tasmania, two hours' flight from me in Sydney, but she knows me well, and sure enough my eyes lit up as I read this recipe for Malteser cake.

The original recipe called for vanilla Fruche, but I couldn't find it at the shop so I settled for a mixture of normal vanilla yoghurt and sour cream, which I had in the fridge and which had the added benefit of giving the cake a soft, light crumb. The Maltesers melt through for fantastic little pockets of moist, gooey goodness and the white chocolate on top just finishes it off nicely. It was very hard to stop at one piece!

The only problem is that Edie can't come over for a piece - emails and virtual cake and coffee just isn't the same.

Malteser Cake

Adapted from the CWA Cookbook
1 cup self-raising flour
3/4 cup caster sugar
4 tbs cocoa
150g sour cream
150g vanilla yoghurt
2 eggs
2 tbs vegetable oil
165g Maltesers

Preheat oven to 175C and grease an 18cm square tin.
Sift flour and cocoa into a bowl and add sugar.
In a separate bowl, mix together sour cream, yoghurt, eggs and oil.
Add wet ingredients to dry and stir to combine. Fold through Maltesers.
Pour mix into prepared pan and bake for 25-30 minutes.
To decorate, melt white chocolate by microwaving it for a minute on 50% power. Stir and repeat until fully melted.
Pour into a plastic sandwich bag, snip the corner off and drizzle melted chocolate over cake before cutting into pieces.