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Marbled sponge cake with white chocolate ganache and rosewater candied almonds

25 minutes

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

By Luke Dale-Roberts

Serves 4 - 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

225 g butter, plus extra for greasing
225 g caster sugar
4 free-range eggs
2 t vanilla extract
225 g self-raising flour
1 - 2 T milk
1 t pink food colouring
Strawberries, halved, for serving

For the white-chocolate ganache:

225 g white chocolate, chopped
1/2 cup cream

For the rose-water candied almonds:

150 g sugar
1/4 cup water
100 g flaked almonds
1 T rose-water

Method

Preheat the oven to 180°C. Grease and line a deep 20 cm cake tin with baking paper. Cream the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little of the milk if necessary; the batter should have a soft dropping consistency.

Divide the cake mixture between 2 separate bowls, add the food colouring to one and mix, leaving the other plain. Spoon the batter into the cake tins, alternating between spoonfuls of pink and plain cake batter. Bake for 20 to 25 minutes, or until golden brown and cooked through.

To make the ganache, place the chocolate into a large mixing bowl. Bring the cream to a boil in a saucepan, pour over the chocolate and stir to melt the chocolate. If the mixture is lumpy, place over a water bath for a few seconds to melt the remaining chocolate. Chill until required.

To make the rose-water candied almonds, preheat the oven to 180°C. Bring the sugar and water to a boil in a saucepan. When the sugar has dissolved, add the nuts and rosewater. Swirl the saucepan so that the nuts are coated in the sugar syrup.

Pour the mixture onto a Silpad and cover with greaseproof paper. Use a rolling pin to roll the nuts into a thin sheet. Remove the greaseproof paper and bake for 5 to 7 minutes until slightly golden. Allow to cool.

To serve, pour the cooled ganache over the cake. Break the candied almonds into smaller pieces and scatter over the ganache. Serve with fresh strawberries.

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Marbled sponge cake with white chocolate ganache and rosewater candied almonds

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

Ingredients

Method