This is one i made a few weeks ago. I want to make it again, soon. Very soon. It is a rich almond torte, reminisent of marzipan and egg custard, with a delicately light crumb. I served mine with a raspberry coulis (frozen berries, heated gently and blended with a little icing sugar) but Nigella recommends fresh mango and lime. I can't wait to try this with a ripe and fragrant alphonso.
Nigella Lawson's White Chocolate Almond Cake
175g white chocolate
150g soft butter
100g caster sugar
6 large eggs, separated
150g ground almonds
a drop of almond extract
Preheat the oven to 180ºC. Grease (with almond oil or butter) and line a 23cm springform tin.
Melt the chocolate very gently - it needs a careful touch and will just collapse rather than turn molten as dark chocolate does. Set aside.
Beat the butter until very soft, add 50g of sugar and beat again, adding egg yolks one by one. Continue beating and add the cooled chocolate, then the almonds and extract, mixing well.
In a clean bowl beat the 6 egg whites until peaks form, then add remaining 50g sugar and whip until glossy and firm.
Add a spoonful of white fluff to the cake mix, fold carefully to lighten the batter and then add the rest of the egg white in 3 or 4 spoonfuls, with careful but firm foldings.
Bake for 45-50 minutes or until cooked through. Be careful .. check after 20 minutes and cover with foil so the top doesn't go too brown. It may only need 35 minutes cook time - mine didn't need any longer. Allow to cool for 20 minutes before removing from the tin.
