Name: Almond & white-choc cake
Prep time: 130 min
Cook time: 120 min
Total time: 250 min
Yield: 1
Ingredients: 170.00 gm sultanas; 250.00 ml currants; 125.00 ml glace cherries; 125.00 ml slivered almonds; 42.00 gm orange juice; 250g butter, room temperature; 180.00 gm brown sugar; 150g white chocolate, roughly chopped; 625.00 ml plain flour, sifted; 4.00 gm baking powder; 128.75 gm milk; 50g flaked almonds; 1 orange rind, grated; 3 eggs

Almond & white-choc cake

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Prep Time:
130 minutes

Cook Time:
120 minutes

Total Time:
250 minutes

Decadent white chocolate almond cake.

Ingredients:

170.00 gm sultanas
250.00 ml currants
125.00 ml glace cherries
125.00 ml slivered almonds
42.00 gm orange juice
250g butter, room temperature
180.00 gm brown sugar
150g white chocolate, roughly chopped
625.00 ml plain flour, sifted
128.75 gm milk
50g flaked almonds
1 orange rind, grated
3 eggs

Instructions:

Preheat your oven to 160C or 140C for fan-forced. Grease a 23cm round cake pan and line the base and sides with two layers of baking paper, making sure to extend the paper 5cm above the edge of the pan.
In a large bowl, mix together sultanas, currants, cherries, almonds, orange rind, and juice. Let it soak for 2 hours.
With electric beaters, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Gently mix in fruit and chocolate. Alternately fold in flour and baking powder with milk, starting and finishing with flour. Transfer the mixture into the prepared pan and level the top with a metal spatula.
Sprinkle flaked almonds generously over the cake. Bake for 2-2.5 hours until a skewer inserted in the center comes out clean. Let it cool in the pan.

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