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Almond Cake & Berry Compote
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Almond Cake & Berry Compote

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!

Unfortunately, this week's pistachios were in short supply, so we've replaced them with roasted almonds. Don’t worry, the recipe will be just as delicious, just be sure to read product labels for up-to-date allergen information!

Tree Nuts

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

Total Time1 hour


/ Serving 6 people

1 packet

caster sugar

(May be present Gluten, milk, Peanuts, Sesame, Soy, Tree Nuts. )

1 packet

Basic Sponge Mix

(Contains Gluten; May be present Peanuts, Tree Nuts, Sesame, milk, Soy. )

½ packet


(Contains Milk; )

1 packet

white chocolate chips

(Contains Milk, Soy; May be present Gluten, Peanuts, Tree Nuts, Sesame. )

1 packet

roasted almonds

(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )

1 packet

berry compote

Not included in your delivery



(Contains Egg; )

⅓ cup


(Contains Milk; )

200 g

butter (softened)

(Contains Milk; )


Nutrition Values

Energy (kJ)2762 kJ
Fat41.2 g
of which saturates24.7 g
Carbohydrate64.1 g
of which sugars43.3 g
Protein9.5 g
Sodium573 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.


Small sauce pan
Baking Paper



• 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!

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