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!
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, Peanuts, Sesame, Soy, Tree Nuts. )
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanuts, Tree Nuts, Sesame, milk, Soy. )
½ packet
cream
(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
3
eggs
(Contains Egg; )
⅓ cup
milk
(Contains Milk; )
200 g
butter (softened)
(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!
