This was an adaption of an idea i had for white chocolate and adzuki bean blondies. The fillings are quite rich so the lemon syrup glaze helps to cut through this to give a nicely balanced cake. It was also my entrant into a baking competition which although not a winner got great feedback.
200g
groundnut oil *
250g caster sugar *
4 large eggs *
100g ground almonds *
zest 3 lemons *
175g SR flour
3
lemons juice *
75ml water *
100g caster sugar
1
can aduki beans *
100g caster sugar
200(+15)g
white chocolate *
15g butter *
60ml double cream
Serves 16
Beat
the oil and 250g sugar together until well mixed and a bit airy.
Individually mix in the eggs then the almonds and finely chopped
zest. Gently fold in the flour. Divide equally between 2 8” lined
and oiled sandwich tins. Bake for about 25min at 170oC.
While
the cake is baking make a syrup from the lemon juice, water and 100g
sugar. Keep it on a high heat until it forms a runny syrup with a
consistency of single cream. Once the cake is out the oven and
cooled for a couple of mins spoon the syrup over each.
Melt
the 200g of chocolate and butter over simmering water. Whisk in the
cream until smooth then refrigerate for about 45min - 1 hour until
it is a spreadable consistency.
For
the paste blend the beans with the 100g of sugar until smooth.
Transfer to a pan over a medium heat until it thickens up. Then
allow to cool.
Put
a layer to paste and ganache in between the sponges. Finely grate
the extra white chocolate over the top.
