Almond White Chocolate Cake with Melon-Vanille Ice-Cream topping
Added by CzesiuChef | Thu 07 Jul 2011 @ 17:30
This is such a delicious recipe. I created this recipe myself and it tastes really amazing. Its short preparation and cooking time makes this cake an excellent and luscious choice as well! Enjoy this cake! Buon appetit!
250g good-quality White chocolate
175g softened butter, some extra to grease
120g soft brown sugar
200g flour, some extra to sprinkle on tin
1 tablespoon baking powder
150g blanched almonds
2ml almond aroma
4 large eggs, preferably free-range
a pinch of salt
Preheat your oven to 180ΊC/350ΊF/gas 4.
Add white chocolate, butter, sugar, blanched almonds, salt in a food processor and whiz until smooth.
Add almond aroma and crack eggs. Crack one at a time and whiz again. When the mixture is nice and smooth, add flour and baking powder. Whiz again until smooth. Ensure that the mixture has got homogeneous.
Butter the dish well, sprinkle flour on it.
Spoon into the prepared cake tin and smooth the mix out evenly with the back of a spoon. Place on the middle shelf of your preheated oven and bake for about 30 minutes until cooked through, risen and golden brown.
Halve a melon and seperate the inner sections into a bowl. It is the most aromatic part of melon. Leach the juice and seperate the seeds from it. Add Vanille Ice-Cream until it gets some creamy mixture. High water consistence of melon will cause ice-cream to dissolve. Thus, don\'t hesitate to add more ice-cream. Anyhow you will put it into the deep-freeze.
Slice little chunks from melon and add into the topping. But don\'t squeeze them. Put the topping into the deep-freeze until it gets frozen and takes the ice-cream texture
When cake is cool, take a slice on a plate and put melon-vanille topping on it. You can serve with little melon slices and adorn with little basil leaves.