serves 6-8
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
Grease the cake tin with some butter and line the base with the parchment paper
Heat the oven to 170ºC
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)
Remove once melted and allow to cool
Beat the remainder of the butter with 50g of the sugar till fluffy
Add the egg yolks, the vanilla paste and lemon zest and beat to combine the ingredients
Add the almond flour, salt and the melted white chocolate and using a spatula, fold in to combine
Add the lemon juice and mix in
Beat the egg whites, while gradually adding the remaining 15g of the sugar, until it forms soft peaks. Do not overbeat
Gently fold half of the egg white into the batter, mixing it in, and then fold in the remainder.. Avoid overmixing
Pour into the cake tin and bake for 30 min
Allow to cool on a cooling grid for at least 45 minutes
With a butter knife gently separate the edge from the cake tin
Remove the ring of the tin and carefully release the cake
Place on a cake plate (top side up)
Sprinkle the icing sugar through a sieve over the cake and using a microplane, zest some lemon rind to decorate
This is a moist citrusy cake which is delicious served as a dessert
