Tart London: How to make white chocolate, almond & raspberry fudge cake

Jemima Jones and Lucy Carr-Ellison indulge their sweet tooth with a white chocolate and raspberry fudge cake
Lucy Carr-Ellison28 March 2018

Easter is such a great excuse to make a really indulgent sweet treat.

The only problem is deciding which. At first we considered a classic, gooey chocolate number. Then we thought about scrapping chocolate altogether for something fruity. But that felt like cheating on such a wonderfully chocolatey time of year. Then we had a brainwave: what about a white chocolate fudge cake? We’d never had one and our first thought was that it would be way too sweet or that the mix might split. Still, nothing ventured, nothing gained, so we ran out to the shops and came back with armfuls of sugary baking goodies.

The first version was simply white chocolate, butter, sugar and eggs. It was delicious but too sickly for us. So we decided to add almonds for texture (cashews would be delicious, too, we think), cardamom, which complements the white chocolate, and tart raspberries to cut through the sweetness. Lucy plans to make it again this weekend for her family.

Long weekends are all about feasting. We like to come up with a menu in advance to avoid last-minute panic — we can put in the order with the butcher and set aside time for baking. This cake is very quick to make. You can also make it in advance, but we like to get our hands dirty on the day too with some real baking — perhaps hot cross buns or fresh bread in the morning. We recently bought Claire Ptak’s The Violet Bakery Cookbook, which we’re obsessed with. Claire’s cakes are so good, she has been asked to bake Meghan Markle and Prince Harry’s wedding cake. Stop by her east London bakery for her royally good butterscotch blondies as an extra Easter treat.

Breakfast of kings: Jemima tucks in to Moroccan croissants in Marrakech

White chocolate, almond and raspberry fudge cake

Ingredients:

250g butter

150g muscovado sugar

200g good quality white chocolate, roughly chopped

250g ground almonds

6 eggs, separated

Pinch of sea salt

1 tsp vanilla extract

2 tsp ground cardamom

250g raspberries

Mini eggs and edible flowers,

to decorate

Method:

Preheat the oven to 180C.

Grease and line a 20cm spring form cake tin.

Melt the butter and sugar together in a pan and bring to a simmer, until the sugar has dissolved. Remove from heat and leave to cool slightly.

Tip in the white chocolate and mix until melted, then add the ground almonds. Beat in the egg yolks one by one and add the salt, vanilla and ground cardamom.

In a separate bowl, whisk the egg whites to soft peaks and gently fold into the chocolate mix using a large metal spoon.

Pour half the mixture into the cake tin. Layer in two thirds of the raspberries then pour in the rest of the mix and bake for 30-40 minutes until golden.

Set the cake aside to cool — it will collapse a bit, that’s normal. Decorate with mini eggs, edible flowers and the rest of the raspberries and serve with crème fraiche.

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