Step 1

Preheat oven to 160°c Fan. I used 2 x 20.5 cm round (USA) Pans but you can use a single round 20 - 22cm springform pan. Use pan release, melted butter or spray with an oil spray if your pan is not non-stick. Mine is, so I only line the base with baking paper to make it easy to flip out.

Step 2

Combine the white chocolate and almonds into a food processor and mix until it forms a crumbly texture. (TM: With the MC in place 10 sec / SpeedSet aside.

Step 3

Add or Weigh the remaining ingredients into the Food processor and mix until smooth. (TM: With the MC in place mix on 10 seconds/speed 7)

Step 4

Dump the whole white chocolate and almond mixture back into the food processor and blitz for another few seconds until well combined. (TM: Dump the white choc and almond mix back into the TM and with the butterfly and MC in place mix for 10 seconds/speed 3.5)

Step 5

Pour into the prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Two tins will take less time than One. Set aside to cool in the tin unlit cold.

Step 6

Weight the butter and place into a food processor or stand mixer and blitz on high speed (TM: Weigh the butter into the TM bowl and mix on speed 5 / 5 seconds

Step 7

Add the remainder of the ingredients and start on low speed to combine turning up to high speed to mix well until light in texture. (TM: scrape the butter from the sides and weigh the remainder of the ingredients into the TM bowl. With the MC in place mix on speed 6 -7 until mixed well. If your butter was very cold, you might need to scrape down the sides and repeat.

Step 8

When the cake is completely cooled spread the topping on the cake. I used some blueberry jam in between the layers along with the cream cheese icing and topped with fresh blueberries.