You may also like
Categories:
butter sugar vanilla almond eggs flour ground almonds baking powder milk coloring Ganache white chocolate chips heavy cream
Viewed: 20 - Published at: 8 years agoIngredients
- 15 tbsp softened butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 None large eggs
- 1/2 cup self-rising flour
- 1/4 cup ground almonds
- 3/4 tsp baking powder
- 1/4 cup milk
- None None pink food coloring
- -1 None Ganache
- 13.5 oz white chocolate chips
- 1/2 cup heavy cream
Method
- Preheat oven to 350°F. Line 2 (8x4 inch) loaf pans with parchment paper.
- In a stand mixer, beat butter and sugar until light and fluffy. Add vanilla and almond extracts and mix to combine. Add eggs, 1 at a time, beating well between additions. Mix together flour, ground almonds and baking powder. Fold in, alternately, with milk, beginning and ending with flour.
- Transfer 1/2 to a prepared pan and smooth top. Tint remaining batter pink then transfer to remaining prepared pan. Bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
- Place 1 cake on top of the other. Trim off brown edges so they are both the same size. Cut each cake in 1/2 lengthwise to make 4 long rectangles.
- To make the ganache, place chocolate in a medium bowl. Bring cream just to a boil then pour over chocolate. Let stand for 1-2 mins then stir until smooth.
- Spread ganache over 2 sides of each cake rectangle then stack together in a checkerboard pattern. Use a palette knife to coat top and side of cake with remaining ganache. Chill until ready to serve.
