Description
Mediterranean-inspired almond, lemon, and white chocolate cake delivers a perfect balance of zesty and sweet flavors. Delicate crumb and creamy white chocolate glaze invite you to savor each luxurious bite of this elegant dessert.
Ingredients
Scale
main ingredients:
- 150g (5.3 ounces) almond flour
- 110g (3.9 ounces) white chocolate
- 100g (3.5 ounces) butter
- 3 eggs
- 90g (3.2 ounces) granulated sugar
supporting ingredients:
- 30g (1.1 ounces) cornstarch
- 3g (0.1 ounces) baking powder
flavor enhancers:
- 1 lemon
Instructions
- Prepare all ingredients and equipment. Preheat the oven to 340°F (170°C) with the rack positioned in the center.
- Slowly melt white chocolate using a double boiler or microwave in 15-second intervals, stirring until smooth and glossy.
- Simultaneously, gently melt unsalted butter in the microwave or on low heat, ensuring it does not brown.
- In a large mixing bowl, whisk egg yolks and granulated sugar until the mixture transforms into a pale, creamy, and light texture.
- Incorporate the melted butter and white chocolate into the egg yolk mixture, blending thoroughly.
- Add fresh lemon zest and lemon juice, stirring to distribute the citrusy essence evenly throughout the batter.
- Gradually fold in almond flour, cornstarch, and baking powder, stirring until the mixture achieves a thick yet silky consistency.
- In a separate clean bowl, whip egg whites using an electric mixer until they form stiff, glossy peaks that hold their shape.
- Vigorously incorporate one-third of the whipped egg whites into the batter to lighten the mixture, then delicately fold in the remaining whites to maintain the airy texture.
- Prepare a cake mold by generously buttering the sides and lining the bottom with parchment paper to prevent sticking.
- Carefully pour the batter into the prepared mold, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 35-40 minutes, rotating halfway through to ensure uniform browning.
- Test the cake’s doneness by inserting a thin knife or skewer into the center; it should emerge clean with minimal crumbs.
- Remove from the oven and allow the cake to rest in the mold for 10 minutes to stabilize its structure.
- Gently unmold the cake onto a wire cooling rack and let it cool completely at room temperature.
- Before serving, dust the cake with a light, even layer of powdered sugar for an elegant finishing touch.
Notes
- Precise ingredients matter: Use high-quality white chocolate and fresh lemon for the brightest flavor profile.
- Temperature control is crucial: Maintain a consistent 170°C oven temperature to ensure even baking and perfect texture.
- Beating egg whites technique matters: Stiff peaks are key to creating a light, airy cake structure.
- Folding method impacts texture: Gently incorporate egg whites to preserve the delicate air bubbles and maintain the cake’s softness.
- Cooling process is essential: Allow the cake to cool completely before dusting with powdered sugar to prevent melting and ensure a professional finish.
- Parchment paper prevents sticking: Line the mold carefully to guarantee easy cake removal without breaking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 288 kcal
- Sugar: 20 g
- Sodium: 125 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg