White chocolate and almond cake.
Cook time: 30 mins | Prep time: 20 mins | Serves: 6
Ingredients.
4 free-range eggs, room temperature
120g caster sugar, can use coconut sugar
250g almond meal, coarse
1 teaspoon bi-carb soda
150g white chocolate. I use Noshu 95% Sugar-Free White Choc Baking Chips 150g
Serve with:
raspberries, fresh
300ml cream, whipped
Method.
1. Preheat oven to 170°C fan forced (340°F). Grease a 24 cm round silicone cake mould. A silicone cake mould works better with this cake, keeping it evenly golden, including the sides. See notes.
2. Melt chocolate in a double boiler or in the microwave in 30-second bursts stirring in between until melted. Set aside.
3. Whisk eggs on high for 30 seconds with an electric beater. Add sugar in 2 lots and beat for 4-5 minutes until the mixture is pale and creamy.
4. Gently combine the almond meal, bicarb soda and melted white chocolate.
5. Add 100ml warm water and fold through.
6. Pour into the cake mould and bake for 30-35 minutes, until golden brown and spongy on top.
7. Let the cake cool for 15 minutes before turning it out onto a platter. Dust with icing sugar. Serve with whipped cream and fresh raspberries.
Cooking Notes:
Silicone cake mould distributes the golden colour more evenly, especially on the sides.
Store in an airtight container. It will last for two days.
