Freezing The White Chocolate Almond Cake

Our answer

Nigella's White Chocolate Almond Cake (fromFOREVER SUMMER) is a flourless cake made with ground almonds (almond meal). It is rich and moist and should freeze well. We suspect that it would be better to freeze leftover slices of the whole cake rather than baking the cakes in muffin tins. Flourless cakes tend to sink slightly on cooling and this can look quite dramatic in smaller cupcakes.

You can freeze the leftover part of the cake, tightly wrapped in a double layer of clingfilm (plastic wrap) and a layer of foil. Alternatively freeze slices of the cake, with each slice wrapped tightly in a double layer of clingfilm and then put in an airtight freezer box. The leftovers will keep for up to a month in the freezer. To thaw, unwrap the cake and put on a plate at room temperature for about 1 hour for individual slices, or 2-3 hours for a leftover piece.