For the sponge
- 175g butter, at room temperature
- 175g caster sugar
- 3 large eggs, beaten
- ½ tsp almond extract
- 175g self-raising flour
- Pinch of salt
- 60g ground hazelnuts
- 100g white cooking chocolate drops
For the white chocolate ganache
- 100g white cooking chocolate, broken into pieces
- 50g double cream
For the buttercream
- 50g butter, at room temperature
- 100g icing sugar
- 5-6 drops almond extract
- 40g ground hazelnuts
- Frosted rosemary sprigs and cranberries
- Preheat the oven to 180°C/Gas 4.
- Beat the butter and caster sugar together until light and fluffy, then gradually beat in the eggs. Stir in the almond extract.
- Mix the flour, salt and ground hazelnuts together, then add to the bowl along with the white chocolate drops. Fold in gently with a large metal spoon.
- Divide the mixture between the holes of our Loose-Based Mini Sandwich Tin and level the tops. Bake for 22-25 minutes, or until a fine skewer inserted into the centre of the cakes comes out clean. Cool in the tin for 5 minutes, then lift out carefully. Cool completely on a wire rack.
- To make the white chocolate ganache to top the cakes, put the white chocolate pieces into a microwaveable bowl and add the double cream, stirring it through. Microwave on high for 1 minute. Stand for about 30 seconds to melt the chocolate, then stir gently. Cool, then chill for about an hour to give a spreadable consistency. Before use, whisk with a hand mixer for a few moments to make the chocolate ganache look whiter.
- To make the buttercream, beat the butter and icing sugar together until light and creamy, adding the almond extract as you mix. Spread sparingly around the sides of the cakes, then roll in ground hazelnuts. Spread the white chocolate ganache on top and decorate with frosted rosemary sprigs.
Tips: to make the frosted rosemary, dry some washed rosemary sprigs with kitchen roll, brush with lightly beaten egg white, then roll in caster sugar and allow to dry. Repeat the same process with cranberries to make frosted cranberries.