WHITE CHOCOLATE TORTE WITH LIMONCELLO

Preparation time 15 mins Cooking time 40 mins Serves 8-10

Cooking oil spray, to grease 250g white chocolate, plus

extra 50g, finely chopped 200g lightly salted butter, cold, diced 250g blanched almonds 180g caster sugar

5 free-range eggs, separated Zest of 1 lemon

60ml lemon juice

30ml limoncello (lemon liqueur)

or fernet-branca

1 handful flaked almonds Icing sugar mixture, to dust

STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Grease and line base and sides of a 25cm springform cake tin with baking paper. Put white chocolate and butter in a heatproof bowl and set over a small saucepan of barely simmering water, stir until melted. Set aside. STEP 2 Put almonds in a food processor and blitz until mixture resembles a rough meal. Add caster sugar and blitz again, then transfer to a large bowl. Put egg yolks in a large bowl and whisk until foamy. Fold yolks into almond mixture. Fold in lemon zest and juice. Add melted chocolate mixture and limoncello and mix until just combined.

STEP 3 Using an electric handheld beater or stand mixer, whisk egg whites to form soft but firm peaks. Gently fold egg whites into almond mixture until combined. Pour into prepared tin, sprinkle the top with flaked almonds and bake for 40 minutes. Sprinkle torte with extra chopped chocolate, halfway through cooking. Allow to cool for 15 minutes before removing from tin. Cool torte completely before serving dusted with icing sugar.

White chocolate torte with limoncello