White chocolate almond cake
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 75g white chocolate
- ½ tsp vanilla essence
- 150g self-raising flour
- 50g ground almonds
- For the buttercream
- 200g low-fat spread
- 500g icing sugar
- 12 tbsp semi-skimmed milk
- 50g dark chocolate
- 2 tsp cocoa powder
- 75g white chocolate
- To decorate
- 100g toasted flaked almonds
- 1 lemon
- peel only
- 90g granulated sugar
Level of difficulty Average
Preparation time 40mins
Cooking time 35mins
Cost Average budget
Preheat the oven to 180°C/350°F/Gas 4. Grease two 18cm cake tins and line the bottoms with baking parchment. Beat the butter and sugar together until light and creamy, then beat in the egg yolks until the mixture is well combined. Fold in the melted chocolate and vanilla
essence. Sieve in the flour and add the ground almonds, then fold everything in gently with a metal spoon.
In a clean bowl, beat the egg whites to soft peaks, then fold them into the cake mixture.
Divide the mixture equally between the prepared tins and bake for 35 minutes until the sponge is firm and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes before turning out onto a wire rack.
Once the cakes have cooled completely, trim the tops so they’re flat and cut each cake in half horizontally.
To make the buttercream, beat the spread then add the icing sugar and milk a bit at a time, beating after each addition, until soft and fluffy. Separate off a quarter of the buttercream and add to this the melted dark chocolate and cocoa. Use this chocolate buttercream to fill the inside of the cake.
Add the melted white chocolate to the remaining buttercream then use this to cover the sides of the cake, reserving some for decoration.
Lay the flaked almonds on greaseproof paper then carefully roll the cake along them to cover the sides. Swirl the reserved buttercream on top of the cake.
To make the sugared lemon, use a vegetable peeler to grate lengths of peel from the lemon. Place these in a pan, cover with water and boil for 5 minutes then strain. In a separate pan, add 100ml fresh water to the sugar and cook over a gentle heat until it dissolves. Bring it to the boil, add the lemon peel and boil for 5-10 minutes until the peel becomes translucent. Strain and lay the peel on greaseproof paper to dry. Use to decorate the cake, along with fresh raspberries.
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