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White Chocolate Almond Cake


Topped with streusel and a white chocolate ganache drizzle, this cake pairs perfectly with coffee.

Ingredients: cake base (sugar, enriched wheat flour, modified corn starch, vegetable oil, milk powder, salt, sodium aluminum phosphate, rice starch, sodium bicarbonate, mono and diglycerides, xanthan gum, artificial flavour, colour, cellulose gum), water, whole eggs, white chocolate ganache (natural vegetable oils [palm kernel oil, palm oil, canola oil], skim milk powder, sunflower lecithin, natural vanilla extract), white chocolate (cocoa butter, whole milk powder, soya lecithin, natural vanilla extract), non-GMO canola oil, golden yellow sugar, unbleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, salted butter, slivered almonds, almonds, enzymes, almond emulsion.

Portofino Bakery

Jaap Verbeke, General Manager of Portofino Bakery, began as an apprentice in Holland when he was 11 years old (pictured above). After exploring other career paths, one of which led him to Canada, he returned to his childhood passion and opened a retail bakery in Broadmead Shopping Village in Victoria, BC. Over time the bakery became increasingly successful, and it now supplies retail locations and restaurants on Vancouver Island with its European-style breads and baked goods.

The bakery uses Vancouver Island-grown wheat in two of their popular loaves, the Vancouver Island Wholegrain Artisan Loaf, and the Vancouver Island Harvest Pan Loaf. The wheat is grown in Metchosin and on the Saanich Peninsula, and the flour is milled on-site at the Portofino bakery.

"We have amazing customers who have helped us create high quality products that contain clean and simple ingredients. Ingredients you don't have to be a scientist to understand."

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