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almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and provides a different texture.

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with fewer calories.

Finely grind the almonds into flour.

In a bowl, combine the almond flour with sifted baking powder and vanilla extract.

Melt unsalted butter in a glass bowl in the microwave on low heat.

Add white chocolate to the melted butter and stir until fully melted.

In a stand mixer, combine eggs and granulated sugar, mixing at high speed until the mixture is solid and fluffy.

Grate the zest of one lemon and add it to the almond flour mixture.

Juice half a lemon and add the juice to the egg mixture while it is mixing.

Combine the almond flour mixture into the egg mixture, mixing slowly to combine without overmixing.

Add the melted butter and white chocolate mixture to the batter and mix gently until combined.

Grease a 22-24 cm round cake pan with softened butter and dust with flour to prevent sticking.

Pour the batter into the prepared cake pan and level the top.

Bake in a static oven at 175°C for 45-50 minutes.

After baking, let the cake cool for 3-4 hours before removing it from the pan.

Dust the cooled cake with powdered sugar using a sieve.

Optionally, decorate with colored white chocolate and small lemon pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens