3 organic lemons (use the zest of 3 and juice of 2)
300g blanched almonds
1/2 cup milk (or alternative milk is fine)
5 fresh eggs
1 cup refined sugar (i prefer to use coconut sugar)
2 teaspoons baking powder
1 cup white chocolate chips (optional if you're feeling naughty)
Pinch of Salt
Preheat oven to 170 degrees celsius
Separate egg whites from yolks
Lightly grease a springform pan and line with baking paper
Place 300g of blanched almonds and half of the sugar into a food processor (nutribullet works well!) and blend until it forms a flour like consistency
Melt the butter and allow to cool on the side
in a large bowl mix the almond flour, zest of 3 lemons, white chocolate and. baking powder and lemon juice of 2 lemons.
whisk the egg yolks with the remaining half of sugar until soft and fluffy, then add melted butter and also the ingredients in the large bowl above and mix together.
beat the egg whites with a pinch of salt until they form stiff peaks, then gently fold into the mixture above with a spatula
now you're ready to transfer the mixture to the cake tin and bake for 45 mins (approx) the cake should remain moist and light in colour.
Allow to cool then sprinkle with icing sugar and decorate with fresh lemon slices or flowers to brighten up your kitchen bench where it will stay perfect for 4-5 days.
we recommend eating this like the Italians do!
Per Colazione con Café!
(maybe with a pair of cute kitten heels and an apron of course...)