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Sticky redcurrant, almond and white chocolate bites
Makes 30 cakes
Ingredients
- 250g butter
- 200g white chocolate
- 350g caster sugar
- 4 eggs, beaten
- 200g ground almonds
- 100g self-raising flour
- 1tsp baking powder
- 150g redcurrants
To serve
- 150g redcurrant sprigs
Equipment
- 20 x 30cm rectangular cake tin, greased and base lined
Method
Preheat the oven to 180ºC/350ºF/Gas 4. Heat the butter and white chocolate in a bain marie for about 4 mins, stirring, until melted. Leave to cool slightly, and then beat in the sugar and the beaten eggs.
Add the ground almonds, flour and baking powder, and mix well. Fold in the redcurrants and pour the mixture into the prepared tin. Bake for about 30-35 minutes or so, until firm and golden. Leave until completely cold, and then cut into bite-sized squares. Serve the bites on a pretty serving plate, with the redcurrants scattered over.
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