White chocolate almond layer cake
Serves: 16
Prep time: 45 minsTotal time: 
Recipe photograph by Kris Kirkham
White chocolate almond layer cake
Serves: 16
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
565Kcal
Fat
33gr
Saturates
18gr
Carbs
59gr
Sugars
48gr
Fibre
1gr
Protein
8gr
Salt
0.9gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 300g soft butter, plus extra for greasing
- 300g caster sugar
- 6 medium eggs, beaten
- 250g self-raising flour
- 1 tsp baking powder
- 125g ground almonds
- 100ml milk
- 1 tsp almond extract
For the icing
- 150g cook's white chocolate, chopped
- 150g unsalted butter, softened
- 300g icing sugar, sifted
To finish
- 6 tbsp apricot jam
You will need
- a disposable piping bag
Step by step
Get ahead
The sponges keep for 2 days in an airtight container, or can be frozen for up to 2 months. Once iced, the cake keeps for 1 day; add the fruit crisps just before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base of 3 x 18cm round sponge tins (or see tip below).
- Put the butter and sugar in a bowl and beat until pale, light and creamy. Beat in the eggs, a little at a time, until smooth, adding a little flour if the mixture begins to curdle.
-
Beat in the flour, baking powder, ground almonds, milk and almond extract until smooth. Divide the mixture between the tins and bake for 20-25 minutes until golden and just firm in the centre. Allow to cool in the tins for 10 minutes then turn the cakes out onto a wire rack to finish cooling.TipIf you don't have three cake tins, reserve a third of the mixture to cook the final layer once the others have come out of the oven.
- For the icing, melt the chocolate in a bowl over a pan of gently simmering water; don’t let the water touch the bowl. Stir until smooth, then let it cool slightly. Beat the butter and icing sugar in a mixing bowl until pale and creamy then beat in the white chocolate, adding 1-2 teaspoons boiling water if needed, until it is smooth and pipeable.
- Spread 3 tablespoons jam in the centre of 2 of the sponges, leaving a 2-3cm border. Put the icing in a disposable piping bag and snip off a 2cm-wide opening. Pipe blobs of icing around the edge of these 2 sponges, then stack them up. Spread the rest of the icing on the last sponge and put on top of the others. Top with fruit crisps just before serving.
