White Chocolate, Cranberry and Almond Cake

Name: White Chocolate, Cranberry and Almond Cake
Yield: Serves 8–10
Ingredients: ⅔ teaspoon almond essence; 2 large eggs; 140 g plain flour; 140 g self-raising flour; 160 g good quality white chocolate, chopped into chunks; 120 g butter; 200 ml warm water; 265 g caster sugar; 70 g dried cranberries; 200 g good quality white chocolate, chopped; 70 ml double cream; wee sprinkle of dried cranberries; ⅔ teaspoon baking powder; ⅔ teaspoon bicarbonate of soda; 70 g flaked almonds; 70 g ground almonds; wee sprinkle of flaked almonds

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

A very quick and simple one-pot, one-whisk cake for white chocolate lovers.

The cake will keep for five days in an airtight container at room temperature.
Don’t put it in the fridge or the sponge will go stale.

Ingredients

For the Cake

160 g good quality white chocolate, chopped into chunks
120 g butter
200

Dessert
Cake
Vegetarian

Method

Preheat your oven to 170°C (150°C fan) and grease your cake tin.

In a saucepan big enough to take all of the ingredients, melt the white chocolate, butter and water over a medium-low heat. Once everything has melted into the water, take off the heat and set aside