White chocolate cake orange and amaretto

Blondes really do have more fun – well, at least as far as my white chocolate torte with sticky orange sauce goes. This indulgent take on a traditional cake puts dark chocolate tortes to shame.


  • 180g white chocolate, chopped
  • 200g unsalted butter, chopped
  • 4 eggs, separated
  • 3 cups (300g) almond meal
  • 1 tsp vanilla extract
  • 2 tbs finely chopped glace oranges (substitute marmalade)
  • 2 tbs amaretto
  • 1/2 tsp cream of tartar
  • 1/2 cup (110g) caster sugar
  • Toasted flaked almonds, to serve


  • 1/2 cup (125ml) amaretto
  • Pared zest and juice of 2 oranges (you will need 150ml juice)
  • 100g glucose syrup (from health food shops and supermarkets)



  1. Preheat the oven to 160°C. Grease a 25cm springform cake pan and line with baking paper.
  2. Place the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir occasionally until melted.Transfer to a large bowl and stir in egg yolks, 1 at a time, until combined. Add almond meal, vanilla, glace orange and amaretto, and stir until smooth. Set aside until required.
  3. Place eggwhites and 1/2 tsp salt flakes in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Add cream of tartar and sugar, 1 tbs at a time, whisking constantly. Once all sugar has been combined, whisk on high for 5 minutes or until sugar is dissolved and mixture is thick and glossy.
  4. In 2 batches, gently fold eggwhite mixture into chocolate mixture to form a smooth batter. Transfer to prepared pan and bake for 1 hour 10 minutes (cover with foil if the top becomes too brown) or until firm to the touch and a skewer inserted in the centre comes out with a few crumbs attached. Remove from oven and cool in pan.
  5. Meanwhile, for the sauce, place amaretto, orange zest and juice, glucose syrup and 1/4 tsp salt flakes in a saucepan over medium heat. Stir to combine, then cook, without stirring, for 10 minutes or until mixture is reduced by half and golden and sticky. Set aside to cool.
  6. Turn out torte and transfer to a serving plate. Drizzle with sauce and scatter with toasted almonds to serve.






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