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

Close up of a Gluten Free Cake

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. 😉

Plain cooked Gluten free cake

Gluten Free White Chocolate and Almond Cake Thermomix and Food Processor Methods
 
Prep time
Cook time
Total time
 
Gluten Free White Chocolate and Almond Cake
Author:
Recipe type: Gluten Free Cake
: Cake
Serves: 8-12 slices
Ingredients
For the Cake
  • 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.
Topping
  • 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)
Method
For the Cake
  1. 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.
  2. 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.
  3. 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)
  4. 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)
  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.
For the Topping
  1. 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
  2. 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.
  3. 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.

 

an image of Bec's thermomix white chocolate and almond cakeSave it for later?

 

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