Beautiful white and gold bundt cake. Made with almonds, white chocolate and oranges... Delicious and moist dessert, topped with white chocolate sauce and roasted almond flakes.
- 100 g butter
- 120 g white chocolate, chopped
- 4 eggs
- 130 g caster sugar
- 70 g plain flour
- 1.5 tsp baking powder
- 100 g ground almonds
- grated zest of 1 orange
- almond flakes, for sprinkling
All ingredients should be at room temperature.
Melt butter in a pot. Remove from the heat, add chopped chocolate then put away for 2 minutes. After this time, mix until smooth and glossy. Slightly cool down.
Put eggs and sugar in the mixer bowl. Whisk until thick and fluffy. Eggs will triple in volume, and fall from lifted beaters in a flat, ribbon-like pattern that sits on top of the swirl for seconds and then, slowly dissolves into the rest of the mixture. Slowly pour in the chocolate sauce, whisking constantly. Add the orange zest and whisk. Sift the plain flour, ground almonds and baking powder directly into the mixture. Mix gently with the spatula only to combine the ingredients.
Bake in a small tin or bundt cake tin (greased with butter and sprinkled with plain flour) at 170°C for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool, pour over the chocolate sauce and sprinkle with almond flakes.
White chocolate sauce:
- 50 g white chocolate, chopped
- 70 ml whipping cream
Heat the whipping cream in a small saucepan over medium heat until it is almost boiling. Remove from the heat, add chopped chocolate then put away for 2 minutes. After this time, mix until smooth and glossy.