Italian Lemon Almond Flour Cake

 

 

Ingredients

·      320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour

·      200 grams (1 cup + 3 tablespoons) white chocolate, chopped

·      2 tablespoons whipping cream or milk (I used 1.5% milk)

·      180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened

·      130 grams (about 2/3 cup) granulated sugar or coconut sugar¹

·      zest of 4 lemons, about 2 tablespoons

·      4 large eggs, separated

·      1 teaspoon lemon extract

·      40 grams (about 2 tablespoons) of limoncello or lemon juice

·      berries and powdered sugar as garnish, optional

Directions

1.  Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.

2.  Combine the white chocolate and milk / cream in a microwave safe bowl.

3.  Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.

4.  ……………………………………………

5.  …………………………………………………………….

Full instructions: Click here

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