White Chocolate-Almond Cake

Recipe by Yogi8
READY IN: 1hr 15mins


  • 10
    tablespoons unsalted butter, softened
  • 6
    tablespoons sugar
  • 6
    large eggs, yolks and whites separated,whites into a large bowl and brought to room temp
  • 6
    ounces slivered almonds, without skin,finely ground in blender (1 1/2 C, don't over-process or they'll turn to paste!)
  • 1
    teaspoon almond extract


  • Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
  • Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
  • (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
  • Beat in 3 T sugar then add yolks, one at a time.
  • Scrape in cooled chocolate and beat till well blended.
  • Add almonds and extract and beat till combined.
  • Using clean beaters, beat egg whites on high speed till peaks begin to form.
  • Slowly add 3 T sugar and beat till white and gloosy and firm.
  • Add a big dollop to cake batter and stir well then fold in remaining whites.
  • Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
  • Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
  • Some bronzing on top is okay.
  • When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
  • Cool in pan on wire rack 20 minutes.
  • Cake sinks while cooling.
  • Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
  • Can serve with chopped mango and raspberries.