PREP TIME: 15 minutes l COOK TIME: 30–35 minutes l SERVES: 6

Ingredients:

• 4 large free-range eggs, at room temperature
• 150g (⅔ cup) caster sugar
• 250g (2 cups) almond meal
• 1 teaspoon baking powder
• 100g (½ cup) white chocolate roughly chopped, plus extra to shave
• 6 fresh figs, halved, to garnish
• honey, to drizzle

Method:

1. Preheat oven to 190°C (170°C fan-forced). Grease and line a 20cm round cake tin.

2. Place the eggs in a large bowl and whisk briefly. Gradually add the sugar, whisking for 4–5 minutes until the mixture is pale and creamy.

3. Sift in the almond meal and baking powder, then gently fold through the chopped white chocolate until just combined.

4. Pour the batter into the prepared tin and smooth the top.

5. Bake on the bottom shelf of the oven for 30–35 minutes, or until golden, puffed and just set in the centre. If the cake still has a slight wobble, bake for a further 5 minutes.

6. Leave the cake to cool in the tin for 15 minutes before turning out onto a serving plate.

7. Serve with fresh figs, a drizzle of honey and shaved white chocolate.

Cooking notes: Use room-temperature eggs for the best volume and texture.
Add the sugar gradually so the mixture becomes pale and foamy without splitting.
White chocolate from a block melts into lovely soft pockets throughout the cake.
Store in an airtight container in the fridge for up to 2 days.