Burfee Cake with White chocolate ganache and tinted almonds

A delicious fusion dessert combining two of my favourite desserts, burfee which is an Indian fudge and cake infused with cardamom and vanilla drenched in a white chocolate ganache.

Burfee has got to be my favourite of all the indian sweet meats, it’s so rich and creamy. I haven’t mastered the art that is making my own burfee but i’ll get there soon. for now here is a simple recipe for a delicious burfee cake.

Here’s the recipe


Ingredients for the cake

125g soft unsalted butter

1 cup castor sugar

3 large eggs

1/2 cup full fat milk

1 1/2 cups cake flour

3 teaspoons baking powder

1 teaspoon vanilla extract

1/2 teaspoon freshly ground cardamom

Pinch of salt

Ingredients for the ganache

110 g white chocolate

25 g butter, unsalted is best


1. Preheat oven to 180°c.

2. Whisk softened butter and sugar until light and creamy, add in 1 egg at a time and whisk until just combined.

3. Sift all dry ingredients and add it slowly into the wet ingredients whilst whisking.

4. Add milk, vanilla extract and salt and mix until just combined.

5. Pour batter into prepared pan and bake for 30 minutes.

Method for ganache

Pour rhe butter and chocolate pieces into a bowl and heat up at 30 second intervals until the chocolate is completely melted, cover with cling wrap to prevent a skin from forming. Once the cake is cooled pour the ganache on and decorate with crumbled burfee and tinted almonds.

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