Almond Blender Cake with a White Chocolate Frosting... Blender cakes are most fascinating! More so if you own the new @hamiltonbeachindia Juicer Mixer Grinder which is formidable in this category! The more you use it, the more it grows on you.
It does all the hard work, with ease & precision, presets thrown in for dry or wet mixes. Soon you have a cake as delicious as this. And so pretty too!
The almond was ground to a fine dry mix with the flour within about 30 seconds, the batter blended beautifully, ghee & all, in another 30! Then all I needed to do was fold the dry and wet mix together, transfer it to the tin & pop into the oven.
On the other side, this beautiful bundt which was dressed up with a simple white chocolate ganache, fresh organic rose petals & slivers of pistachios! How easy does that sound?
#SayHelloToPerfection #ProResultsAtHome #JuicerMixerGrinder #HamiltonBeachIndia
1 3/4 cup all purpose flour
2 tbsp cornflour
1/2 cup whole almonds
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups sugar
100 gm clarified butter/ghee, melted, room temperature
1 cup boiling water
1 X 10" bundt cake
Place almonds in the dry grinder jar with 1/2 cup plain flour, baking soda, baking powder & salt.
Process until ground fine.
Sift into a large bowl with remaining flour. Reserve.
In the blender jar, add all the wet ingredients EXCEPT the boiling water. Blend to mix well.
Add the boiling water in the end, and blend for 15 seconds.
Turn this into the bowl with the dry mix, and gently mix to bring everything together.
Turn into a greased & floured bundt tin.
Bake at 180C for 40-45 minutes/ or until the tester comes out clean. Cool completely before frosting.
100g white chocolate, finely chopped, room temperature
50 ml fresh cream, warm
Rose petals & pistachio slivers
Pour the warm cream over the chocolate and let sit until it melts. Whisk gently until smooth.
Pour over cooled cake.
Garnish with rose petals & pistachio slivers.