I love love love this cake- and I rarely like cakes. I find cakes too airy and fluffy without much of a flavor punch- therefore my favorite cakes tend to be flourless or moist, dense cakes. This cake is moist and well-balanced in flavor- a smooth, creamy white chocolate bite, crunchy slivers of almonds, and a bright, spring lemon note. We actually cooked these cakes in culinary class but I believe the recipe came from here.
Lemon Almond Cake with White Chocolate
Total Time: 1 hour
• 75 grams melted butter (1/3 cup melted butter)
• 3 large eggs
• 25 grams potato flour or all-purpose flour (2 1/2 tablespoons)
• 1 1/4 teaspoons baking powder
• 100 grams white chocolate (3/4 cup minus 2 tablespoons), chopped fine
• 100 grams almonds (2/3 cup)
• 100 grams sugar (1/2 cup), divided in half
• 1 1/2 lemons, zest 1 1/2, juice of 1/2
Heat oven to 325 degrees F. Spray a springform pan with nonstick cooking spray.
Place eggs and 1/4 cup sugar in a mixer with a whip attachment. Whip on highest speed for 10 to 15 minutes until eggs and sugar foam up and triple in volume. They will be light and pale yellow. Be patient!
Grind remaining 1/4 cup sugar and whole almonds together until a fine powder forms in the food processor.
In a large bowl add almonds, chocolate, lemon zest, flour, and baking powder. Pour in melted butter and mix. Add lemon juice. Fold in whipped egg mixture gently. Pour into prepared spring foam pan. Bake about 25 minutes or until cake is set. You can either flip the cake and serve it or just serve it right-side up. Either way, the chocolate settles to the bottom while it cooks, so it’s up to you if you’d like the chocolate at the top or bottom of your slice.