Almond Cake & Berry Compote
with White Chocolate Ganache | Serves 6+
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!
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
Ingredients
1 packet
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
½ packet
cream
(Contains Milk; )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
berry compote
Not included in your delivery
200 g
butter (softened)
(Contains Milk; )
3
eggs
(Contains Egg; )
⅓ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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 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!