The remains of the white chocolate I bought on sale needed to be used productively, so I developed this fluffy GF cake. This has mango and cream cheese – plus a spicy ‘n sweet icing – to offset white chocolate’s inherent sweetness.
As opposed to the ‘chiffon‘ method, this is an all-in-one cake which still makes a light and moist slice.
Serves: 16 – 24 depending on tin
For the cake:
- 200g white chocolate, broken into chunks
- 195g unsalted butter, cubed and softened;
plus additional cold butter to grease tin
- 180g caster sugar (golden adds a better taste, but white will suffice)
- 5 large eggs (they should total 310g – 340g when weighed in their shells)
- 300g gluten-free flour
- 30g ground almonds
- 2 tsp gluten-free baking powder
- 1/2 tsp ground cardamom (about 8 green pods, husked, and seeds heartily crushed)
- 1/2 tsp ground mace (or ground nutmeg)
- 1/4 tsp ground cloves
- 50g dried mango, chopped finely (plus extra for decoration – this is optional)
- 75g full-fat soft (i.e., cream) cheese (see footnote)
- 2 tsp vanilla extract
- Milk (just a splash) if needed
For the icing:
- 2 clementines or satsumas, zest of 1 and juice of 1 & 1/2
(a small orange will suffice)
- 1 tsp vanilla extract
- 1/4 tsp ground white pepper (pink peppercorns, if you have them, are excellent here)
- 1/8 tsp ground mace (or ground nutmeg)
- 300g icing sugar
- White chocolate, grated, for decoration (about 5g)
- A standard traybake tin 9″ x 12″ – up to 24 portions
or, an 8.5″ – 9″ square tin up to 3.5″ deep – up to 16 portions
- Baking/parchment paper
- 3 mixing bowls
- A pot which holds one mixing bowl above
- Mortar and pestle (for cardamom seeds)
- Electric beaters (hand-held or stand), if you don’t want to beat by hand
- Cooling rack
- Oven-safe plate
- Preheat oven to 180 C (160 C fan-assisted). Very lightly grease the bottom and sides of the tin, and line the bottom and sides with paper.
- Melt the white chocolate in a bowl over a pot of simmering water on the hob – ensuring the bottom of the bowl doesn’t touch the water.
- In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, beating continuously.
- In a second bowl, mix the flour, ground almonds, baking powder, spices, and mango manually with a fork.
- Add the dry ingredients into the butter mixture in thirds, beating continuously. Don’t worry about over-mixing, as this is gluten-free – in fact, keep incorporating as much air as you can.
- Add the cheese and vanilla, and beat until fully combined.
- Add the melted chocolate and continue beating until smooth and fluffy, adding a splash of milk to loosen if the batter seems too stiff.
- Pour the batter into your prepared tin, and smooth the top. Bake for 40 minutes, turning the tin halfway through for even baking, then turn down the oven to 150 C (130 C fan-assisted). Bake for another 10 or so minutes. When a skewer inserted into the centre comes out clean, remove from the oven, and turn out onto a cooling rack.
- When the cake has baked, turn the oven off. Spread the citrus zest on an oven-safe plate, breaking up any clumps, and leave in the oven – door ajar – to dry out as the oven cools.
- Manually whisk the citrus juice, vanilla, spices, and icing sugar in a mixing bowl until really well combined, and place in the fridge until the cake has fully cooled. Use your own judgment on how thick/thin you want it – add a touch of water if you prefer it looser, or more icing sugar if you want it thicker.
- Transfer the cooled cake onto a serving plate/platter, and pour the cold icing over. Sprinkle over the dried citrus zest, and grate over some white chocolate. Sprinkle over some finely chopped dried mango (optional).
Notes and Addendums
I made this cake as a thank-you for the neighbour who helped me in an hour of need. All good wishes go to Gary – you know who you are. 🙂 So, there aren’t any photos of the cut cake, since it was intended as pudding for his family’s tea.
Full-fat soft … cream cheese? What?
For almost 30 years I’ve used a product labelled ‘cream cheese’. Only lately I’ve discovered a supermarket own-brand (and budget brand) tub of ‘full-fat soft cheese’. It bakes the same way, with the same results, as so-called ‘cream cheese’ – and it’s way cheaper and frankly, it’s also better than mascarpone (which is too soft, and also mighty dear) – so save yourself money and buy the budget no-name soft cheese.