Strawberry and white chocolate almond cake

Name: Strawberry and white chocolate almond cake recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: 100g almond meal; 160g pure icing sugar, sifted; 50g rice flour; 30g white chocolate, very finely chopped or whizzed in a food processor; 2.00 vanilla bean, seeds scraped; 4 egg whites; 140g unsalted butter, melted, cooled; 150g strawberries, hulled, halved (if large, quartered); Natural yoghurt, to serve; 125g punnet blueberries; 125g punnet raspberries; 1 tbs caster sugar; Juice of 1 lemon; Zest of 1/2 an orange; 1/4 bunch mint, leaves picked

Rate now

30m

1h 30m

Strawberry and white chocolate almond cake

Jump to recipe

by Mark LaBrooy

Feb 11, 2021

Arvo tea is sorted - Mark LaBrooy's strawberry and white chocolate almond cake will have you back for seconds.

100g almond meal
160g pure icing sugar, sifted
50g rice flour
30g white chocolate, very finely chopped or whizzed in a food processor
1 vanilla bean, seeds scraped
4 egg whites
140g unsalted butter, melted, cooled
150g strawberries, hulled, halved (if large, quartered)
Natural yoghurt, to serve

Macerated berries

125g punnet blueberries
125g punnet raspberries
1 tbs caster sugar
Juice of 1 lemon
1 vanilla bean, seeds scraped
Zest of 1/2 an orange
1/4 bunch mint, leaves picked

Method

1.

Preheat oven to 160°C. Grease the base and side of a 20cm springform cake pan and line with baking paper.
2.

Combine almond meal, icing sugar, rice flour, white chocolate and vanilla seeds in a large bowl and whisk to combine.
3.

In a separate bowl, lightly whisk the egg whites and add the melted butter. Add the wet ingredients to the dry, mixing well. Pour the mixture into prepared pan.
4.

Lay strawberries evenly over the top of the cake (they will sink slightly into the mix). Bake for 1 hour 20 minutes or until golden brown.
5.

For the macerated berries, combine the blueberries, raspberries, caster sugar, lemon juice and vanilla seeds in a bowl.
6.

Stand for 30 minutes at room temperature. Just before serving, add the orange zest and mint and lightly mix. Serve cake with a generous spoonful of macerated berries, with yoghurt alongside.