White Chocolate, Cranberry and Almond Cake

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

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

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