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

Ingredients:

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

Method:

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.