serves 6-8

01 Ingredients

  • 160g almond flour

  • 100g white chocolate

  • 110g butter cubed

  • 65g sugar

  • 2 eggs . whites & yolks separated

  • 1tsp vanilla paste

  • ¼ tsp salt

  • Zest of 2 lemons 

  • 1tbs lemon juice

  • Icing sugar

  • 18cm springform cake tin

  • Parchment paper

  • Butter to grease the cake tin

02 Preparation

  1. Grease the cake tin with some butter and line the base with the parchment paper

  2. Heat the oven to 170ºC 

  3. Break up the white chocolate into a heatproof glass bowl, and with 20g of the butter, set over a pot of simmering water and allow to melt, stirring occasionally (or use a double boiler)

  4. Remove once melted and allow to cool

  5. Beat the remainder of the butter with 50g of the sugar till fluffy

  6. Add the egg yolks, the vanilla paste and lemon zest and beat to combine the ingredients

  7. Add the almond flour, salt and the melted white chocolate and using a spatula, fold in to combine

  8. Add the lemon juice and mix in

  9. Beat the egg whites, while gradually adding the remaining 15g of the sugar, until it forms soft peaks. Do not overbeat

  10. Gently fold half of the egg white into the batter, mixing it in, and then fold in the remainder.. Avoid overmixing  

  11. Pour into the cake tin and bake for 30 min 

  12. Allow to cool on a cooling grid for at least 45 minutes

  13. With a butter knife gently separate the edge from the cake tin

  14. Remove the ring of the tin and carefully release the cake 

  15. Place on a cake plate (top side up)

03 Plating

Sprinkle the icing sugar through a sieve over the cake and using a microplane, zest some lemon rind to decorate

Cook’s Notes

This is a moist citrusy cake which is delicious served as a dessert