AUTUMN / WINTER 26 5 /03 White Chocolate & Almond Cake With Figs PREP 15 mins, COOK 30-35 mins SERVES 6 Ingredients - 4 large free-range eggs, room temperature - 150g (⅔ cup) caster sugar - 250g (2 cups) almond meal - 1 tsp. baking powder - 100g (½ cup) white chocolate roughly chopped Serve with - Fresh figs - Honey drizzle Method 1. Preheat oven to 190°C (170°C fan-forced). Grease and line a 20cm round cake tin. 2. Place eggs in large bowl and whisk briefly. Gradually add sugar, whisking for 4–5 mins until mixture is pale and creamy. 3. Sift in almond meal and baking powder. Gently fold through the chopped white chocolate until just combined. 4. Pour batter into prepared tin and smooth the top. Kitchenware pictured clockwise from top left: Bed Bath N’ Table Multi purpose bowl, white, $26.95. Balloon whisk 28cm, $26.95. RG Collection Jones & Co dish, red, $32.95. Bed Bath N’ Table Morgan & Finch waffle tea towel set, olive, $29.95. Cooling rack, $10. Ecology ruffle cake stand, $41.97. “The almond base keeps it moist and tender. The chocolate adds richness without overpowering it.” 5. Bake on the bottom shelf of the oven for 30–35 mins or until golden, puffed, and just set in the centre. If the cake still has a slight wobble, bake for a further 5 mins. 6. Leave cake to cool in the tin for 15 mins before turning out onto a serving plate. 7. Serve with fresh figs, drizzle of honey and shaved white chocolate.
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