White chocolate almond cake

By jeves

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Ingredients

200g unsalted butter
200g caster sugar
4 eggs, separated
75g white chocolate, melted
½ tsp vanilla essence
150g self-raising flour
50g ground almonds
For the buttercream
200g low-fat spread
500g icing sugar, sifted
12 tbsp semi-skimmed milk
50g dark chocolate, melted
2 tsp cocoa powder
75g white chocolate, melted
To decorate
100g toasted flaked almonds
1 lemon, peel only
90g granulated sugar

Details

servings 12
Level of difficulty Average
Preparation time 40mins
Cooking time 35mins
Cost Average budget

Preparation

Step 1

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.

Step 2

In a clean bowl, beat the egg whites to soft peaks, then fold them into the cake mixture.

Step 3

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.

Step 4

Once the cakes have cooled completely, trim the tops so they’re flat and cut each cake in half horizontally.

Step 5

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.

Step 6

Add the melted white chocolate to the remaining buttercream then use this to cover the sides of the cake, reserving some for decoration.

Step 7

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.

Step 8

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.