Tuesday, 13 November 2012

White Chocolate and Almond Cakes

I cannot tell a lie, this one was created by raiding the store cupboards and seeing what happened. Luckily what happened was something wonderfully delicious! The white chocolate and ground almonds ensure the sponge is rich and fluffy, which is complimented splendidly by the crunchy flaked almond topping. I also threw in a handful of chopped dark chocolate chunks because, well just because!

Prep time: 20 Minutes
Baking time: 25-30 Minutes
150g Chopped White Chocolate
125g Light Muscovado Sugar
3 Large Eggs
1tsp Vanilla Extract
100g Ground Almonds
50g Plain Flour
1/2tsp Baking Powder
50g Chopped Dark Chocolate
25g Flaked Almonds

Ready, steady, go! Preheat the oven to 180C/350F/Gas 4, grease a 26x19cm rectangular tin and line with baking paper. Melt the white chocolate over a bain-marie or in the microwave if you're confident in your timings. Transfer the melted chocolate to a large bowl and mix in the sugar. Beat in the eggs, one at a time with the vanilla extract, then fold through the ground almonds, flour and baking powder. Gently mix in the chopped dark chocolate, then spoon into the prepared tin. Scatter over the flaked almonds, then bake in the centre of the oven for 25-30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge. Remove from the oven and leave to cool in the tin. When cool, carefully remove from the tin and peel from the paper. Slice into square and serve. Finished!

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