This stunning, super moist cake combines the tart flavor of fresh lemon zest, with the subtle richness that only white chocolate can bring to the table. Made with almond flour and a combination of other simple ingredients, serve this one-of-a-kind dessert as a sweet ending to any meal, alongside a piping hot cup of your favorite coffee or tea.
Batter for the cake in the prepared pan
(To view the recipe, click on the blue title of the blog post above*)
Lemon-White Chocolate Cake
Ingredients:
- 600g sugar
- 600g butter, softened
- 5 lemons zested
- 600g almond flour
- 12 eggs, divided
- 1 teaspoon vanilla extract
- 2 bars white chocolate, melted
- powdered sugar, for dusting
Directions:
- In a mixer fitted with a paddle attachment, cream the butter and sugar together until pale yellow in color. Then add egg yolks, one at a time, and continue beating until light and airy, with a darker yellow color. Meanwhile, beat the egg whites in a separate bowl until soft peaks form.
- Butter and flour 2 cake pans. Fold the almond flour, egg whites, and melted white chocolate into the sugar-egg-butter mixture. Place in prepared pans and bake at 325 for one hour, or until toothpick comes out clean.
- Dust with powdered sugar before serving.
Tagged: almond flour, cake, culinary school, dessert, externship, Italy, lemon, lemon-white chocolate cake, Mami Camilla cooking school, Sorrento, white chocolate
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