Ingredients
- 1 egg
- 30g white sugar
- dash of salt
- 1/2 tbsp honey
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- 1/2 zest of lemon
- 1 tsp lemon juice
- 45g unsalted butter - melted
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- 55g plain flour/cake flour
- 5g almond powder
- 1/3 tsp baking powder
- 80g white chocolate - cut into chunks
- 1g cacao butter - optional
For the coating
Instructions
- 1. In a small bowl, sift cake flour, almond powder (flour) and baking powder together. Set aside. Pre-heat the oven to 170℃ degree.
- 2. In a medium bowl add egg, sugar, salt, honey and beat them in warm water (hot bath method) using an electric hand mixer for about 3 min or until creamy.
- 3. Add zest of lemon, lemon juice, melted butter and give a few stirs with a cooking whisk.
- 4. Lastly add the sifted flour mixture and mix to combine evenly using a spatula.
- 5. Grease your lemon cake mold lightly with butter or [https://amzn.to/39oZGmi] and spoon the lemon cake batter inside.
- 6. Bake the cake for about 15min or until a wooden toothpick comes out clean.
- 7. Remove the cakes from the mold and place them onto a wire rack to let them cool down.
- 8. In a heat-resistant bowl, add chocolate and cacao butter (optional) and place the bowl in a hot water (55~60℃ water bath method). Leave for a few minutes or more. It will start melting. Using a spatula, gently mix until chocolate is soft enough to stir. Then stir till smooth.
- 9. Soak the lemon cake to coat with melted chocolate on top. Sprinkle any of your favorite flakes. Today I used "chopped hazelnuts".
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