White Chocolate-Almond Cake: A Delicate Symphony of Flavors

There are certain desserts that, even before you’ve tasted them, whisper promises of pure indulgence. This White Chocolate-Almond Cake is one of them. While I don’t often find myself drawn to the sweeter side of the pastry spectrum, this particular creation, a gem from the archives of Woman’s Day magazine and attributed to the brilliant Nigella Lawson, practically sang to me. The mere mention of white chocolate and almonds conjures images of elegant afternoon teas and quiet moments of pure bliss. It’s a pairing that’s sophisticated yet comforting, a delicate dance of creamy sweetness and nutty warmth that I’ve been eager to explore.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 30 minutes – 1 hour 35 minutes (plus cooling time)
• Servings: 12
• Yield: 1 (9-inch) cake
• Dietary Type: Not specified

Ingredients

• 6 ounces white chocolate baking squares, chopped
• 10 tablespoons unsalted butter, softened
• 6 tablespoons sugar
• 6 large eggs, yolks and whites separated. Whites should be placed into a large bowl and brought to room temperature.
• 6 ounces slivered almonds, without skin, finely ground in a blender (approximately 1 ½ cups. Be careful not to over-process, or they will turn to paste!)
• 1 teaspoon almond extract

Equipment Needed

• 9-inch springform pan
• Microwave or double boiler setup (bowl set over simmering water)
• Electric mixer (handheld or stand mixer)
• Blender or food processor for grinding almonds
• Rubber spatula
• Wire rack
• Oven
• Wax paper

Instructions

1. Begin by preparing your baking environment. Preheat your oven to 350°F (175°C). Next, grease the bottom of your 9-inch springform pan. For easy removal and to prevent sticking, line the bottom of the pan with wax paper.
2. Now, it’s time to melt the white chocolate. You can do this either in the microwave on medium power, stirring every 30 seconds until smooth, or in a bowl set over a pan of simmering water (a double boiler setup). Remember, white chocolate behaves a bit differently than dark chocolate; it won’t necessarily melt to a perfectly smooth consistency. Once it has lost its solid shape and appears melted enough, it’s ready. Set aside to cool slightly.
3. In a large bowl, beat the softened unsalted butter on high speed using your electric mixer until it becomes wonderfully creamy.
4. Add 3 tablespoons of the sugar to the creamed butter and beat until well combined.
5. Next, add the egg yolks one at a time, beating well after each addition to ensure they are fully incorporated into the butter and sugar mixture.
6. Scrape in the cooled melted white chocolate and beat until the mixture is thoroughly blended.
7. Now, add the finely ground slivered almonds and the almond extract to the batter. Beat until everything is just combined.
8. In a separate, clean large bowl, using clean beaters, beat the egg whites on high speed. Continue beating until soft peaks begin to form.
9. Gradually add the remaining 3 tablespoons of sugar to the beating egg whites. Continue to beat on high speed until the egg whites are white, glossy, and form firm, stiff peaks.
10. To lighten the dense cake batter, add a generous dollop of the whipped egg whites to the white chocolate and almond mixture. Stir this in well to loosen the batter.
11. Gently fold in the remaining whipped egg whites into the batter. Use a rubber spatula and a folding motion to incorporate them without deflating the precious air you’ve whipped into them. Be thorough but gentle.
12. Pour the batter into your prepared springform pan, spreading it evenly.
13. Bake for 45 to 50 minutes, or until the batter starts to pull away from the sides of the pan.
14. Begin checking the cake’s doneness around the 30-minute mark. It’s quite common for the top of this cake to start browning too quickly. If this is happening, loosely cover the top of the pan with aluminum foil to prevent it from burning while the inside continues to bake. Some slight bronzing on the top is perfectly acceptable and even desirable for this cake.
15. To test for doneness, insert a cake tester into the center of the cake. It won’t come out perfectly clean, but there should be no wet, uncooked batter clinging to it. A few moist crumbs are fine.
16. Once baked, remove the pan from the oven and let the cake cool in the pan on a wire rack for 20 minutes.
17. Be aware that the cake will sink while cooling. This is a characteristic of this type of delicate cake.
18. After the initial cooling, carefully run a knife around the edge of the pan to loosen the cake from the sides. Invert the cake onto the wire rack, then remove the wax paper. Invert the cake again so it is right-side up on the rack and cool completely.

Expert Tips & Tricks

The beauty of this White Chocolate-Almond Cake lies in its elegant simplicity, but a few professional touches can elevate it further. When grinding your almonds, aim for a fine meal, but stop before it becomes almond butter. Over-processing can lead to a greasy texture in the finished cake. If you find your white chocolate is being stubborn and not melting smoothly, a tiny splash of neutral oil (like grapeseed) can help achieve a silkier consistency, but add it very sparingly. Ensure your egg whites are at room temperature; they whip up to a greater volume when they aren’t cold. And when folding, imagine you’re tucking a cloud into the batter – be gentle and deliberate.

Serving & Storage Suggestions

This White Chocolate-Almond Cake is a stunner on its own, its subtle sweetness and nutty aroma speaking volumes. However, for an extra touch of flair, consider serving it with fresh berries. The tartness of raspberries or the tropical sweetness of chopped mango provides a delightful contrast to the cake’s richness. A dusting of powdered sugar can also add an attractive visual finish.

Leftovers, should there be any, can be stored at room temperature, well-covered, for up to two days, as long as your environment isn’t too warm. If you anticipate needing to store it for longer, it’s best to refrigerate it, where it will keep well for up to four days. When ready to serve refrigerated cake, allow it to come to room temperature for about 30 minutes for the best texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	303.9 kcal	–
Calories from Fat	–	70%
Total Fat	23.5 g	36%
Saturated Fat	10.1 g	50%
Cholesterol	121.4 mg	40%
Sodium	49.8 mg	2%
Total Carbohydrate	18 g	5%
Dietary Fiber	1.8 g	7%
Sugars	15.3 g	61%
Protein	7.1 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and quantities used.

Variations & Substitutions

While this recipe is exquisite as is, there are always avenues for creative exploration. For those seeking a nut-free version, finely ground oat flour or sunflower seed flour could be experimented with, though the texture and flavor profile will undoubtedly change. You could also introduce other complementary flavors, such as a hint of orange zest folded into the batter, or a subtle swirl of raspberry jam before baking. A light glaze made from powdered sugar and a splash of milk or lemon juice would also be a lovely addition.

FAQs (Frequently Asked Questions)

Q: Why does the cake sink in the middle?
A: This sinking is a natural characteristic of cakes made with a high proportion of eggs, especially when the whites are whipped to stiff peaks and then folded in. The air incorporated in the egg whites expands during baking and then contracts as the cake cools, causing it to sink slightly.

Q: My white chocolate didn’t melt smoothly. What did I do wrong?
A: White chocolate can be more temperamental than dark chocolate. Ensure you are using good quality white chocolate baking squares. Melting it gently on medium-low heat, and stirring frequently, is key. Avoid overheating, as white chocolate can seize or burn easily.

Q: Can I use blanched slivered almonds instead of those without skin?
A: Yes, you can. The recipe specifies almonds without skin, which will yield a lighter color and potentially a more delicate texture. However, blanched slivered almonds will work perfectly well if that’s what you have on hand.

Q: How fine do the ground almonds need to be?
A: Aim for a texture similar to coarse flour or fine meal. Over-processing them will release their oils and turn them into a paste, which can affect the cake’s texture.

Q: Can I make this cake ahead of time?
A: This cake is best enjoyed within a day or two of baking. While it can be made ahead and stored as directed, its delicate crumb is most delightful when fresh.

Final Thoughts

This White Chocolate-Almond Cake is more than just a dessert; it’s an experience. It’s a testament to how simple, high-quality ingredients, treated with care, can create something truly memorable. I encourage you to bake this for a special occasion, a quiet afternoon treat, or simply to indulge your senses. Pair it with a delicate Earl Grey tea or a glass of sweet dessert wine, and savor every delightful bite. I’m eager to hear about your baking adventures with this gem!