Lemon almond cake
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This lemon cake is dense and moist and the perfect end to a dinner, or afternoon snack with a cup of tea.
Naturally gluten free, the base of the cake is almond flour, which is lifted with whipped egg whites.
The addition of lemon zest along with lemon juice enhances the sharpness of the lemon, which balances the richness of white chocolate.
This cake is at its best when cooked the day before you want to serve, and refrigerated for a few hours. I like to serve it with whipped cream and berries - raspberries or blueberries would be my choice.
Lemon almond cake
Lemon almond cake
Servings: 12
Ingredients
170g almond flour
170g white chocolate
150g sugar
6 eggs
170g butter
zest of 4 lemons
juice of 2 lemons
1/4 tsp salt
Instructions
Preheat the oven to 350°F (180°C).
Butter a 9” springform pan
Combine chocolate and butter in a microwave safe bowl and heat in 30 second increments until melted together, stirring often.*
Separate eggs into two bowls.
Beat the egg whites until stiff peaks form.
Add the sugar to the yolks and beat until light and the sugar is fully incorporated and no longer gritty.
Fold in the almond flour, lemon juice, zest and salt into the yolk and sugar mixture.
Gently fold in the beaten egg whites to combine.
Pour into the prepared springform pan and bake for 45 minutes.
Leave to cool in the pan, then refrigerate for a few hours before removing from the pan to your serving plate of choice.
*Mine only took 60 seconds. White chocolate melts far more quickly than other types of chocolate. If there are small pieces still remaining, keep stirring as the residual heat will melt the chocolate.
