White chocolate cardamom cake
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 1 hour |
| Prep Time: | 30 minutes |
Ingredients
- 50 g pistachio nuts, shelled and roughly chopped
- 100 g white chocolate, melted
- 250 ml cream, whipped to soft peaks
- 200 ml Greek yoghurt
- 2 tsp baking powder
- 1 tsp ground cardamom
- 310 g cake flour, plus extra for dusting
- 4 Free-range eggs, beaten
- 1 orange, juiced and zested, plus extra zest to garnish
- 270 g Castor sugar
- 3 Tbsp butter, plus extra, melted, for the tart base
- 500 g white chocolate
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 160°C.
- Grease and line 3 x 15 cm cake tins. Melt the white chocolate in a glass bowl over boiling water and cool until lukewarm.
- Cream the butter and sugar until light and creamy, then add the orange zest.
- Beat in the eggs, one at a time, adding 1 T flour after each egg to prevent the mixture from curdling. Transfer the mixture into a large mixing bowl. Sieve the remaining flour with the cardamom and baking powder and fold into the batter.
- Mix the yoghurt and orange juice and fold into the mixture. Lastly, fold in the lukewarm chocolate until well combined. Divide the mixture between the tins and bake for 1 hour.
- Cool in the tins for 10 minutes before turning out onto a rack to cool completely.
To ice the cake:
- Divide the ganache between the 3 layers, keeping a little extra aside for the top layer.
- Spread the ganache to cover the top of each cake. Sandwich the three layers, keeping the cake with the most ganache for the top layer.
- Garnish with a sprinkling of pistachio nuts and orange zest.
To make the ganache:
- Heat the cream to just below boiling point, add the chocolate and allow to stand for 1 minute. Stir to ensure the chocolate is melted.
- Allow to cool and thicken before using.
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