Almond Cake & Berry Compote

Name: Almond Cake & Berry Compote with White Chocolate Ganache | Serves 6+
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 1 packet Berry Compote; 1 packet Roasted almonds; 1 packet White Chocolate Chips; 1 packet Cream; 1 packet Basic Sponge Mix; 1 packet Caster Sugar

with White Chocolate Ganache | Serves 6+

Get up to $175 off

we've kicked it up a notch with this cake that's three parts light, buttery and nutty. Iced with a creamy white chocolate ganache, then sprinkled with almonds for a little crunch and served with a berry compote, it's the ultimate afternoon delight!

Allergens:

Almond

•Soy

•Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Berry Compote

(May be present: Eggs, Milk, Sesame, Gluten, Almond, Soy, Wheat, Fish, Cashew. )

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

White Chocolate Chips

(Contains: Soy, Milk; May be present: Sesame. )

1 packet

Cream

(Contains: Milk; )

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Milk, Sesame, Almond, Soy, Cashew, Pecan, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut. )

1 packet

Caster Sugar

(May be present: Milk, Sesame, Gluten, Almond, Soy, Wheat, Cashew, Pecan, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut. )

Nutrition Values

Calories1660 kcal

Energy (kJ)6960 kJ

Fat74.7 g

of which saturates44.2 g

Carbohydrate227 g

of which sugars153 g

Dietary Fibre6.6 g

Protein21.9 g

Sodium1540 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. • Measure 200g butter and set aside at room temperature to soften. Measure 200g caster sugar.

• In a large bowl, add measured caster sugar and the softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. • Add the eggs and beat until smooth, 1-2 minutes. • Using a spoon, fold in basic sponge mix and the milk until just combined.

TIP: Softened butter is easier to beat and helps your cake have a light texture!

• Pour cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour. Set aside to cool completely in the tin.

TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.

• While the cake is baking, place white chocolate chips in a medium heatproof bowl. • In a small saucepan, heat cream (see ingredients) over medium heat until just steaming, 1-2 minutes. • Pour cream over chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.

TIP: You want the cream steaming but not boiling!

• Meanwhile, roughly chop roasted almonds. • When the cake has cooled, remove white chocolate ganache from fridge. • Transfer cake to a serving plate.