Servings: 10 – 12 slices Time: Around 1hr 50 min including cooling time
A lovely light sponge cake with a delicious white chocolate buttercream topping and crunchy biscuits
- 125g/4.5oz unsalted butter, softened
- 120g/4.5oz caster sugar
- 2 eggs
- 115g/4oz self-raising flour
- a few drops of almond essence
- 25g/1oz – 45g/1.5oz Amaretti biscuits, crushed small
- 150g/5.5oz white chocolate, finely chopped
- About 12 – 15 peach slices from a 400g/14oz tin
- 50ml/1.75fl oz – 60ml/2fl oz of the peach juice
- 200g/7oz unsalted butter, softened
- 75g/2.5oz – 100g/3.5oz icing sugar, sieved
- 12 – 15 small Amaretti biscuits
- Preheat oven to 200 degrees C (fan 180)/gas 6. Grease the sides and line the bottom of a 20 cm/8″ loose bottomed cake tin
- In a large bowl, beat the butter first then add the sugar and continue beating until light and fluffy
- In a separate bowl, lightly beat the eggs and add the almond extract to them
- Add the eggs to the main mixture a little at a time. Continue beating, adding a little of the (pre-weighed) flour to avoid curdling, then gently fold in the remaining flour.
- Add the crushed Amaretti biscuits and mix in.
- Pour the mixture into the prepared tin, level off the top and bake on the middle shelf of the oven for around 25 minutes. Leave in the tin to cool for 20 minutes before turning out onto a wire rack to cool completely
- While the cake is cooling make the topping. Place the white chocolate in a heatproof bowl. Heat the peach juice in a small pan then pour over the chocolate. Leave, without stirring, for the flavour to infuse and the chocolate to melt
- Beat the butter and icing sugar together until light and creamy.
- Stir and mix the chocolate and peach juice. (If the chocolate hasn’t been fully melted pop the bowl into the microwave for a few short blasts on low power, taking care not to overdo the heat.)
- With the mixer still running, slowly pour the chocolate into the butter mixture and beat well to combine. Pour mixture into a suitable piping bag fitted with a large nozzle of your choice then place in fridge for about 10 minutes to firm up. (Tip: cover the open nozzle with a small piece of clingfilm.)
- Turn the cake so it’s flat side up and cover the top with the buttercream, piping in any style of your choice. (e.g. a circle from the outside ending in the middle.)
- To decorate, I used alternate Amaretti biscuits and peach segments, but the choice is yours. (Tip: dry the peach segments first, using paper kitchen towel or similar)
I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great sweet and savoury recipes.
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