55 minutes
Indulge in the elegance of this Citrus-Infused White Chocolate Almond Cake, a perfect choice for any celebratory occasion. The harmonious blend of zesty orange and creamy white chocolate creates a delightful dessert that's sure to impress.
Unsalted Butter, softened (plus extra for greasing)
0 oz
Orange Zest, finely grated
each
each
Eggs, separated
each
Self-Raising Flour
0 oz
teaspoons
0 oz
White Chocolate For Icing, melted
0 oz
Creme fraiche
0.25 fluid ounces
White Chocolate For Decoration, melted
0 oz
1. Preheat and Prepare
Preheat oven to 180C (fan 160C/gas 4). Grease and line two 20cm round sandwich tins with baking parchment.
2. Create Batter
In a bowl, combine butter, sugar, and orange zest; beat until pale and fluffy. Incorporate egg yolks. Sift in flour and baking powder; fold gently. Mix in ground almonds and orange juice.
3. Fold in Egg Whites
Beat egg whites to soft peaks. Carefully fold a third into batter, repeat twice more, avoiding overmixing.
4. Bake
Evenly divide batter between tins. Bake for 30-35 minutes. Cool for 5 minutes, then transfer to wire rack.
5. Icing
Melt white chocolate; cool slightly. Whip crème fraîche until thick; fold in chocolate. Assemble cake with icing between layers and on top. Chill for at least 1 hour.
6. Decorate
Spread melted chocolate thinly on a tray; refrigerate. Create curls with a knife; decorate cake.
Replace the almond meal with hazelnut or pistachio meal and the white chocolate with milk or dark chocolate. This will give you a completely different flavor profile while maintaining the cake's structure.
Swap out the citrus zest and juice in the recipe for other citrus fruits like lemon, lime, grapefruit, or blood orange for a different tangy twist.
Instead of using one type of citrus, you can use a blend or switch it up. For example, if the original recipe calls for orange zest, try using lemon, lime, grapefruit, or even yuzu for a different citrus profile.
Consider using a different topping or icing, like a chocolate ganache, lemon cream cheese frosting, or a simple dusting of powdered sugar and toasted almond slices for a refined finish.
Fold in fresh or frozen berries (such as raspberries or blueberries) instead of the chocolate for a fruit-studded cake that maintains the almond flavor.
Opt for high-quality white chocolate with a high cocoa butter content, fresh organic citrus, and premium almonds for the best flavor and texture.
Use a Microplane for fine zest and avoid the white pith. Infuse zest into sugar by rubbing together to release more flavor.
Check for doneness with a cake tester or toothpick; it should come out clean or with a few moist crumbs.
Cream butter and citrus-infused sugar until light and fluffy to incorporate air for a good rise and light texture.
Use an oven thermometer to ensure proper calibration and preheat the oven thoroughly before baking.
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