Raffaello cake
This is a light almond and coconut cake I made recently for one of my employees. It was a cake I made for her last day working for me. It's based on her favourite chocolates, Raffaello. It's a truly decadent cake which is both rich and creamy. The cake itself is made with almond flour or ground almonds, which can be more brittle than standard flour but for the added taste and texture, it's worth it. The buttercream also has a white chocolate base to it which makes it super rich and lovely. Though, if this isn't enough for you then you can add a little double cream to the white chocolate buttercream...super tasty! Needless to say Lisa, my employee, was very happy
Ingredients
Makes: 1 three-layer cake
- For the cake
- 4 large eggs
- 170g caster sugar
- 120g baking spread or unsalted butter, softened
- 1 teaspoon vanilla extract
- 140g plain flour
- 100g ground almonds
- 2 generous teaspoons baking powder
- 1 pinch salt
- 230g coconut milk
- For the filling
- 150g unsweetened dessicated coconut
- 1/2 tin condensed milk
- For the buttercream
- 100g white chocolate, melted
- 300g icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 50ml coconut cream or milk
- 120g unsalted butter, softened
- For the decoration
- coconut shavings
- Raffaello chocolates
Method
Prep:45min ›
Cook:15min ›
Ready in:1hr
- Preheat the oven to 180 C / 160 C Fan / Gas 4. Grease and line three shallow 20cm (8 in) cake tins. (Use separate tins as the sponge will be fragile, delicate and difficult to slice.)
- In a bowl break the eggs and add the sugar, butter and vanilla.
- In a separate bowl mix the flour, ground almonds, baking powder and salt.
- Alternate mixing the dry ingredients and the coconut milk into the egg mixture and whisk until smooth. The almond flour will maintain a little bit of texture so it won't be completely smooth. Divide evenly between the three prepared tins.
- Bake in the oven for 15 to 20 minutes, or until the sponge is turning a golden colour and the cake tester comes out clean. Leave to rest in their tins on a wire rack for 10 minutes before turning out to cool completely. Be very careful turning the cakes out due to fragility.
- When the cake has cooled mix the condensed milk and dessicated coconut in a bowl and spread on top of the bottom layer.
- Put the next sponge on top and spread the mixture over this sponge before topping with the final sponge layer.
- Melt the white chocolate in a bowl set over simmering water until smooth.
Mix the chocolate with the icing sugar, butter, coconut cream, vanilla and almond extract until smooth but still retaining a thick consistency.
Spread over the top of the cake then pushing it down over the sides to fill any gaps and smooth out. This will keep the buttercream on the sides of the cake smooth and prevent clumping of the cream.
Decorate with Raffaello chocolates and coconut shavings.
For the cake:
For the filling:
For the buttercream:
To decorate:
Cook's notes
To give the cake a stronger almond flavour, use almond extract in the sponge.
Putting a little double cream in the buttercream will also help to increase to richness and add to the decadent nature of this cake.
Decorate the cake however you like but my preferred method is to use Raffaello chocolates and coconut shavings.
