White Chocolate Almond Cake
Serves 8·Added 5 May 2026 by Tom Melhuish
DessertGluten-FreeVegetarianSummer
Ingredients
| 175 | g | white chocolate |
| 150 | g | soft unsalted butter |
| 100 | g | caster sugar |
| 6 | large | eggs(separated) |
| 150 | g | ground almonds |
| a | drop | almond extract |
| 2 | mangoes(to serve) | |
| 1 | lime(juice of) | |
| 150 | g | raspberries(optional) |
Method
1.Preheat the oven to 180°C/gas mark 4. Grease and line a 23cm springform tin.
2.Chop the chocolate and melt in a bowl over a pan of simmering water or for a couple of minutes on medium in the microwave. Do not expect white chocolate ever to melt quite into the molten smoothness of dark: once it's lost its shape, it's melted enough, any more and it will start to seize. Put to one side while you get on with the cake.
3.Beat the butter until very soft, then add 50g of the sugar and cream again. Still beating, add the egg yolks one at a time, waiting till each one is incorporated before adding the next, then slowly scrape in the cooled, melted chocolate, beating firmly as you do so. Once the chocolate's smoothly incorporated, add the ground almonds and the almond extract, beating again to mix.
4.Whisk the egg whites till peaks begin to form, then slowly add the remaining 50g sugar until gleaming, glossy and firm.
5.Add a big dollop to the cake batter and stir well to lighten the mixture, then fold in the rest, gently, in three to four parts.
6.Pour into the prepared tin, and bake for 45–50 minutes or until cooked through. You shouldn't expect a plunged-in cake tester to come out exactly clean – this is, after all, a dense, damp sort of a cake – but no uncooked batter should be clinging to it. Anyway, you should check the cake after about 30 minutes, though, as at this stage of cooking you'll probably need to cover the cake loosely with foil to stop it burning. Don't worry if it's caught slightly through: some bronzing at the top is a good thing.
7.Remove from the oven and sit the cake in its tin on a wire rack for about 20 minutes, before unspringing and inverting it, and letting it cool completely.
8.Before eating the cake, peel and chop the mangoes roughly, wring out the mango skins over the fruit and add any mango juice that's collected while chopping. Add the raspberries if using, and squeeze in the juice of half the lime. Toss well, gently, to combine and serve alongside the richly contrasting cake.
Recipe Notes
AI · may be inaccurate
Tips
Do not expect white chocolate ever to melt quite into the molten smoothness of dark: once it's lost its shape, it's melted enough, any more and it will start to seize.
Comments
Sign in to leave a comment.