Almond Cake & Berry Compote
with White Chocolate Ganache
- Almond
- Soy
- Milk
- Gluten
- Wheat
- Eggs
- Milk
- Sesame
- Gluten
- Almond
- Soy
- Wheat
- Fish
- Cashew
- May contain traces of allergens
- Pecan
- Peanuts
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
Ingredients
1 packet
Berry Compote
(Contains: Eggs, Milk, Sesame, Gluten, Almond, Soy, Wheat, Fish, Cashew, May contain traces of allergens; )
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
White Chocolate Chips
(Contains: Soy, Milk, Sesame, May contain traces of allergens; )
1 packet
Cream
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat, Milk, Sesame, Almond, Soy, Cashew, May contain traces of allergens, Pecan, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut; )
1 packet
Caster Sugar
(Contains: Milk, Sesame, Gluten, Almond, Soy, Wheat, Cashew, May contain traces of allergens, Pecan, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut; )
Nutrition Values
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.
• Spread cake with white chocolate ganache and sprinkle with almonds. • Slice almond cake and serve with berry compote. Enjoy!
