Sponge Cake & Almond-Pecan Crunch
with Passionfruit Lemon Sauce | Serves 6
- Milk
- Eggs
- Gluten
- Soy
- Tree Nuts
- Almond
- May contain traces of allergens
- Gluten
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
- Traces of Cashew
- Traces of Pistachio
- Almond
- Traces of Walnut
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
Fluffy like a cloud, that's how a good sponge cake should be and this one will send you off to dreamland in a second. It's all thanks to the passionfruit and lemon sauce which goes perfectly with the nutty white chocolate ganache poured on top. Sweet dreams!
Ingredients
1 packet
icing sugar
(May be present: Gluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
1 packet
caster sugar
(May be present: Gluten, Peanuts, Sesame, Milk, Soy, Cashew, Pistachio, Almond, Walnut)
1 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Peanuts, Sesame, Milk, Soy, Cashew, Pistachio, Almond, Walnut, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Tree Nuts, Sesame)
½ bottle
cream
(Contains: Milk; )
1 packet
Passionfruit Lemon Sauce
(Contains: Milk, Eggs; )
1 packet
pecans
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
Slivered Almonds
(Contains: Almond; )
Not included in your delivery
butter
(Contains: Milk; )
3
eggs
(Contains: Eggs; )
⅓ cup
milk
(Contains: Milk; )
1 tbs
water
Nutrition Values
Utensils
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. Weigh 100g icing sugar.
TIP: Weigh out your ingredients before you start as you'll receive a little extra icing sugar!
• In a large bowl, place caster sugar and 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. • Pour cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.
TIP: Softened butter is easier to beat and helps your cake have a light texture!
• 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!
• When the cake has 10 minutes bake time remaining, wash out the saucepan. Add the water and measured icing sugar to pan. • Cook over medium heat, stirring occasionally, until the sugar is dissolved and starting to simmer, 3-4 minutes.
• When the cake is finished baking and still hot, poke a few holes into the cake, then spoon syrup over cake. Set aside to cool completely in tin. • Meanwhile, roughly chop pecans. Heat a medium frying pan over medium-high heat. Toast pecans and slivered almonds until golden, 3-4 minutes. Transfer to a bowl.
• Transfer cake to a serving plate and spread with ganache. Top with almond-pecan crunch. • Slice and serve with passionfruit lemon sauce. Enjoy!
