Mulberry White Chocolate Almond Cake
 
 
Author:
Serves: Serves 8
Ingredients
  • 1 + ¼ sticks (150g) butter, softened
  • ½ cup (100g) caster sugar
  • 1 tsp vanilla bean paste (or extract)
  • 2 eggs
  • 1 cup (150g) plain flour
  • 1 + ¼ cups (125g) almond meal
  • 2 tsp baking powder
  • pinch of salt
  • 4oz (100g) white chocolate (good quality!)
  • 1 cup mulberries (blackberries, loganberries or raspberries would be great)
  • ¼ cup flaked almonds
Instructions
  1. Preheat the oven to 180C/350F and butter a 10 inch (25cm) fluted tart tin.
  2. Beat the butter, sugar and vanilla together on high speed until pale and creamy, then beat in the eggs one at a time, making sure each is well incorporated.
  3. Add the flour, almond meal, baking powder and salt to the butter mixture, and stir until everything is well combined. Stir through half the white chocolate and mulberries, and then scrape into the tart tin, and smooth out with a palette knife.
  4. Scatter over the remaining white chocolate, mulberries and almonds, pressing them gently into the batter.
  5. Bake for 25-30 minutes, or until golden brown all over, and a skewer comes out with a lot of moist crumbs, but no raw batter. Leave to cool in the tin, and then unmold carefully and serve slightly warm.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/03/mulberry-white-chocolate-almond-cake.html