Caramel cake with peanut butter ganache

Enough for about 10 ( so I made half)
100g butter
250g white chocolate broken into chunks
6 eggs, separated
200g brown sugar
250g almond meal
1. Preheat your oven to 160C. Grease a 24cm springform pan.
2. Melt butter in small saucepan. Remove from the heat and add chocolate chunks. Allow to stand while the chocolate melts.
3. Meanwhile, whisk the egg whites until super light and foamy. Gradually beat in brown sugar until well combined.
4. When the chocolate has melted stir and add egg yolks to the mixture.
5. Add the chocolate mixture and almond meal to the egg whites and fold gently until just combined.
6. Carefully transfer the mixture to your prepared tin.
7. Bake for 1 hour or until the cake is deeply golden and feels springy in the middle when you touch it.
8. Remove cake from the oven. Cover with a plate and allow to cool and steam for at least an hour.

Ganache:
150g cream
250g white chocolate (with real cocoa butter)
300g natural peanut butter (with no added sugar)

1. Bring cream almost to a simmer in a small saucepan. Remove from the heat. Break chocolate into small chunks and add to the cream.
2. Stand for about 5 minutes to allow the chocolate to melt.
3. Stir well then add the peanut butter. Stir again.
4. Allow to cool to room temperature to thicken before using to decorate your cake. Will take a few hours.