White chocolate and almond cake.
Cook time: 30 mins | Prep time: 10 mins | Serves: 6
Ingredients.
4 large free-range eggs, room temperature. See note 4
150g (2/3 cup) caster sugar
250g (2 cups) almond meal, coarse texture
1 teaspoon baking powder
100g white chocolate, (1/2 cup) roughly chopped. See note 5
Serve with:
fresh berries
icing sugar to dust cake
300ml pouring cream, whipped
Method.
1. Preheat oven to 170°C fan force (340°F). Grease and line a springform 20 cm round cake tin.
2. In a large glass bowl, whisk eggs well (or use electric hand beater).
3. Whisk for a further 3-4 minutes, gradually adding the sugar in 4 lots. The mixture will turn thick and creamy in appearance (See cooking notes for more details).
4. Add in the almond meal, baking powder and whisk to combine. Fold through the chopped white chocolate with a spatula.
5. Pour into the cake tin. Place in the oven on the bottom shelf and bake for 25-30 minutes, until golden brown and spongy on top.
6. Let the cake cool for 15 minutes. Loosen sides with a butter knife and place onto a platter. Dust with icing sugar. Serve with whipped cream and fresh berries.
COOKING NOTES:
1. The egg and sugar mixture should be thicker, creamy and pale. It should not be separated. If mixture does not come together and separates, your cake will not work.
2. Make sure you gradually add the sugar over the 5 minutes in 4 lots and that the eggs are at room temperature and fresh.
3. Use 60-70g eggs. If you have small eggs add 1 more egg to step 2
4. Use chocolate from a bar of chocolate as white chocolate buttons will not melt in the cake as well.
5. Store in an airtight container and refrigerate. It will last for 3 days.
