I quite often end up with perishable items that need to be used up after a Bake Club week. I purchase all the ingredients for all the recipes selected, although if there are 8 girls in one group and 5 in the next I end up with 3 full recipes of ingredients left over. I can’t tell which recipes will be made so I purchase the lot. Well, that made sense to me! LOL
This week I had loads of eggs that needed using up. I decided it was either ice-cream and meringue or a gluten-free cake. I’ve got ice-cream and believe it or not I’m not that much of a sweet tooth that I feel the need for meringue.
So cake it is. I don’t have an issue with gluten but I do have a lot of eggs and gluten-free cakes (ones that don’t use gluten flour substitutes) can use up my eggs.
There are so many gluten-free recipes for milk or dark chocolate cakes out there I thought I’d have a go at developing a white chocolate one. It worked out very nice indeed. 😉
- 250 g white chocolate, I used Callebaut Velvet
- 250 g almonds
- 150 g butter at room temperature cut into small cubes
- 1 Tbsp baking powder
- 150 g sugar castor or any granulated
- 6 eggs
- 1 or 2 tsp almond extract or vanilla extract if that's not your thing.
- 150 g butter at room temperature
- 150 g icing sugar (more if you like, but I think it was sweet enough)
- 150 g cream cheese (Philadelphia cheese works well)
- 1 zest lemon (zest only)
- Preheat oven to 160°c Fan. I used 2 x 20.5 cm round (USA) Pans but you can use a single round 20 - 22cm springform pan if you like Use pan release, melted butter or spray with an oil spray if your pan is not non-stick. Mine is, so I only line the base with baking paper to make it easy to flip out.
- Combine the white chocolate and almonds into a food processor and mix until it forms a crumbly texture. (TM: With the MC in place 10 sec / Speed8) Set aside.
- Add or Weigh the remaining ingredients into the Food processor and mix until smooth. (TM: With the MC in place mix on 10 seconds/speed 7)
- Dump the whole white chocolate and almond mixture back into the food processor and blitz for another few seconds until well combined. (TM: Dump the white choc and almond mix back into the TM and with the butterfly and MC in place mix for 10 seconds/speed 3.5)
- Pour into the prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Two tins will take less time than One. Set aside to cool in the tin unlit cold.
- Weight the butter and place into a food processor or stand mixer and blitz on high speed (TM: Weigh the butter into the TM bowl and mix on speed 5 / 5 seconds
- Add the remainder of the ingredients and start on low speed to combine turning up to high speed to mix well until light in texture. (TM: scrape the butter from the sides and weigh the remainder of the ingredients into the TM bowl. With the MC in place mix on speed 6 -7 until mixed well. If your butter was very cold, you might need to scrape down the sides and repeat.
- When the cake is completely cooled spread the topping on the cake. I used some blueberry jam in between the layers along with the cream cheese icing and topped with fresh blueberries.