Sunday, 22 July 2012

Almond, Cherry & White Chocolate Cake

I made this cake for a family weekend- I had had my eye on the recipe from this blog for quite some time. Thankfully, the weather brightened up and this cake is perfect for a sunny day

Almond, Cherry & White Chocolate Cake
Serves 4

For the Cake
240g plain flour (2cups)
2tsp baking powder
¼ tsp salt
2tsp almond extract
6 egg whites
180ml milk
 170g unsalted butter (1 ½ sticks)
sugar (1 ½ cups)
For the cherry frosting

225g unsalted butter
255g cherry preserves (3/4 cup)
225g icing sugar (2 cups)
For the white chocolate frosting
225g unsalted butter
170g white chocolate, melted and cooled
170g marshmallow fluff (or 170g melted marshmallows + 5tbsp liquid glucose) (2 cups)
¾ tsp vanilla extract
6tbsp icing sugar

1. Preheat the oven to 180C/350F/mark 4 and butter and flour two 8-inch cake pans.

2. Sift together the flour, baking powder and salt and set aside.

3. Lightly whisk together the almond extract, egg whites and milk and set aside.

4. In a large bowl, cream together the butter and sugar. In alternating thirds, mix in the flour mixture and egg white mixture until all of the ingredients have been incorporated. Pour the batter into the prepared pans. Bake for around 30 minutes, or until a skewer comes out of the centre of the cakes clean. Allow to cool completely before removing from the pans.

5. For the cherry frosting, beat together the butter and cherry preserves. Mix in the icing sugar and beat until smooth and fluffy.

6. For the white chocolate frosting, beat together the butter and chocolate. Mix in the marshmallow fluff and vanilla extract. Mix in the icing sugar.

7. To assemble, slice the two cake layers in half to make four layers in total. Stack up the layers by sandwiching them together with the cherry frosting. Cover the outside of the cake with the white chocolate frosting.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...