Raffaello Cake

For the sponge, start by heating the oven to 175°C. Butter the base and sides of a round 20cm springform cake tin and line the base with baking parchment.

Whisk the eggs, water and sugar in a stand mixer with the whisk attachment until light and fluffy.

Sift the flour, baking powder and salt over the mixture, then gently fold it together using a spatula. Add the ground almonds and fold gently, making sure not to overmix as this will cause the cake to be dense.

Pour the batter into the tin and level the surface. Bake for 40 mins until the cake is golden brown on top and a toothpick inserted into the cake comes out clean. Set aside to cool in the tin.

Once completely cool, remove from the tin and slice it into three separate layers, horizontally, using a cake wire or a serrated knife.

For the coconut cream, combine the double cream and coconut cream in a medium saucepan set over a high heat and bring to the boil. Remove the pan from the heat, then add the white chocolate and coconut rum. Leave for 2 mins, then stir until the chocolate is melted and the mixture is smooth. Cover with plastic wrap touching the surface of the cream, to prevent a skin forming, then chill in the fridge for 6 hrs.

When ready to serve, remove the coconut cream from the fridge. Whisk the chilled coconut cream with the mascarpone in a stand mixer with the whisk attachment on high speed, until the mixture thickens. Add the desiccated coconut and mix to combine.

For the almonds and coconut, tip the almonds into a dry frying pan set over a medium heat, then toast, tossing often, until golden brown. Set aside to cool completely. Toast the coconut in the same way and set aside to cool completely.

To assemble, place the first sponge cake layer on a cake board or serving plate and soak the sponge with one-third of the amaretto. Spread one-third of the coconut cream over the top of the first cake layer. Top with the second cake layer and soak this with another one-third of the amaretto, then spread half of the remaining coconut cream over the top. Top with the final cake layer and soak it with the remaining amaretto. Spread the remaining coconut cream over the top and sides of the cake.

Sprinkle the toasted coconut over the top of the cake. Cover the sides of the cake with the toasted almond flakes. Chill the cake in the fridge for at least 1 hr before serving. The cake will keep in the fridge for up to two days. Serve at room temperature.