White Chocolate Almond Cake with Fruit

White Chocolate Almond Cake with Fresh Fruit Recipe

Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

This White Chocolate Almond Cake with Fruit recipe is a delightful and decadent dessert that is perfect for any special occasion or gathering. The combination of white chocolate, almonds, and fresh fruit creates a harmonious blend of flavors that will impress your guests and leave them wanting more.

History

The origins of this recipe are not clear, but it is believed to have been inspired by traditional European desserts that combine rich, creamy ingredients with fresh, seasonal fruits. The use of white chocolate adds a unique twist to the classic almond cake, making it a modern and elegant dessert option.

Ingredients

6 oz (170 g) white baking chocolate, chopped
10 tbsp unsalted butter, softened
6 tbsp sugar
6 large eggs, whites and yolks separated
1.5 cup slivered almonds, without skin, finely ground (do not over-process or they will turn to paste)
1 tsp almond extract
2 mangoes
6 oz (170 g) raspberries
juice of 1 lime

How to prepare

Preheat the oven to 350°F (177°C).
Grease the bottom of a 9-inch spring-form pan and line it with wax paper.
Melt the chocolate in the microwave. Note that white chocolate may not melt as smoothly as dark chocolate. Be careful not to overheat. Set aside.
In a bowl, beat the butter until creamy.
Beat in 3 tbsp of sugar, then add the egg yolks and beat well.
Scrape in the cooled chocolate and beat until well blended.
Add the almonds and extract, and beat until combined.
In a separate bowl, beat the egg whites until peaks begin to form.
Add the remaining sugar, beating until the whites are glossy and firm.
Take a big dollop of the beaten egg whites and stir it into the cake batter. Then, gently fold in the remaining egg whites.
Pour the batter into the prepared pan.
Bake for 50 minutes or until the cake is done.
Allow the cake to cool in the pan for 20 minutes.
Invert the cake and remove the wax paper.
Shortly before serving, peel and coarsely chop the mangoes. Squeeze out any excess juice from the mango skins over the fruit.
Add the raspberries and the juice of half a lime.
Toss the mixture to mix well, and serve alongside the cake.

Variations

Substitute the almonds with hazelnuts or pistachios for a different flavor profile.
Use dark chocolate instead of white chocolate for a richer and more intense chocolate flavor.

Cooking Tips & Tricks

Be careful when melting the white chocolate, as it can easily burn if overheated.

- Make sure to beat the egg whites until they form stiff peaks for a light and fluffy cake texture.

- Allow the cake to cool completely before serving to ensure the best flavor and texture.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. Pair it with a cup of coffee or tea for a delightful dessert experience.

Cooking Techniques

Beating the egg whites until stiff peaks form is essential for a light and airy cake texture.

- Folding in the egg whites gently to avoid deflating them and losing the cake's volume.

Ingredient Substitutions

You can use almond flour instead of grinding whole almonds for a smoother cake texture.

- Replace the mangoes and raspberries with other seasonal fruits like strawberries, blueberries, or peaches.

Make Ahead Tips

You can prepare the cake batter in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together for a more intense taste.

Presentation Ideas

Decorate the cake with fresh mint leaves or edible flowers for a beautiful and elegant presentation. Dust the top with powdered sugar for a touch of sweetness.

Pairing Recommendations

This White Chocolate Almond Cake with Fruit pairs well with a glass of dessert wine like Moscato or a cup of herbal tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of this cake contains approximately 350 calories.

Carbohydrates

Each serving of this White Chocolate Almond Cake with Fruit contains approximately 30 grams of carbohydrates.

Fats

Each serving of this cake contains approximately 20 grams of fat, primarily from the white chocolate and almonds.

Proteins

Each serving of this cake contains approximately 6 grams of protein, mainly from the almonds and eggs.

Vitamins and minerals

This cake is a good source of vitamin E from the almonds and white chocolate. It also contains vitamin C from the fresh fruit.

Alergens

This recipe contains dairy (butter), eggs, tree nuts (almonds), and soy (white chocolate), which may be allergens for some individuals.

Summary

Overall, this White Chocolate Almond Cake with Fruit is a rich and indulgent dessert option that is best enjoyed in moderation due to its high fat and calorie content.

Summary

This White Chocolate Almond Cake with Fruit is a luxurious and indulgent dessert that is perfect for any special occasion. The combination of white chocolate, almonds, and fresh fruit creates a harmonious blend of flavors that will impress your guests and leave them wanting more. Enjoy this decadent treat with a cup of coffee or tea for a delightful dessert experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for White Chocolate Almond Cake with Fruit. It was a warm summer day, and I was visiting my dear friend Mary at her cozy farmhouse in the countryside. Mary was quite the baker, and she had a knack for creating the most delicious and exquisite desserts.

As we sat in her sunlit kitchen sipping tea, Mary pulled out a worn and stained recipe card from her recipe box. It was for a White Chocolate Almond Cake with Fruit that her grandmother had passed down to her many years ago. The card was yellowed with age and covered in splatters of flour and butter, a testament to the countless times it had been used and cherished.

Mary began to recount the story of how her grandmother had learned to make the cake from a French pastry chef who had once visited their small town. She described how the chef had taken her under his wing, teaching her the art of baking and passing down his most treasured recipes. The White Chocolate Almond Cake with Fruit was one of those recipes, and Mary had treasured it ever since.

As Mary read through the ingredients and instructions, my mouth began to water with anticipation. The cake was a delicate blend of white chocolate and ground almonds, topped with a medley of fresh summer fruits. It sounded like a slice of heaven on a plate, and I knew I had to learn how to make it myself.

Mary generously offered to teach me the recipe, and we spent the rest of the afternoon in her kitchen, mixing and measuring, laughing and chatting. She guided me through each step with patience and care, sharing her tips and tricks for creating the perfect cake.

The scent of white chocolate and almonds filled the air as the cake baked in the oven, and I couldn't wait to taste the finished product. When it emerged golden and fragrant, Mary sliced a piece for each of us to enjoy.

The first bite was pure bliss. The cake was moist and tender, with a subtle sweetness from the white chocolate and a nutty crunch from the almonds. The fruits added a burst of freshness and color, making each bite a symphony of flavors and textures.

As I savored the cake, I felt a deep sense of gratitude for Mary and her grandmother, for sharing this recipe with me. It was more than just a dessert; it was a connection to the past, a reminder of the power of food to bring people together and create lasting memories.

From that day on, the White Chocolate Almond Cake with Fruit became a staple in my own repertoire of recipes. I made it for special occasions and family gatherings, sharing the story of how I had learned to make it with Mary by my side.

And every time I took a bite of that delicious cake, I felt a sense of joy and contentment, knowing that I was carrying on a tradition that had been passed down through generations. It was a reminder of the love and friendship that had brought me to that moment, and a tribute to the power of food to nourish not just the body, but the soul.