A moist, melt-in-the-mouth cake with a fresh and enveloping lemon flavor, almonds and white chocolate. Gluten-free and perfect for all special occasions.
Chop the almonds and set them aside.
Using an electric mixer, beat the eggs and sugar until light and fluffy.
Melt the white chocolate and butter in a bain-marie.
Add the melted chocolate to the egg and sugar mixture and blend with a spatula.
Add the grated zest of one lemon, a pinch of salt and a small glass of limoncello, mix well.
Add the potato starch and a teaspoon of baking powder, then add the chopped almonds and combine everything.
Butter and flour a 24 cm pastiera mold, pour in the mixture and bake in a preheated oven at 170 degrees for 35 minutes.
Check the cooking with a skewer a few minutes before the indicated time; the cake should remain moist.
Mixer
Food processor
Mold
At room temperature, in an airtight container
Pay attention to the baking time to ensure a moist texture. It can be served as a dessert, snack or cake for special occasions.
Italia, Campania
| Energy (kcal) | 421.1 |
| Carbohydrates (g) | 27.45 |
| of which sugars (g) | 25.61 |
| Fat (g) | 30.24 |
| of which saturates (g) | 10.93 |
| Protein (g) | 8.76 |
| Fibre (g) | 3.17 |
| Salt (g) | 0.2 |
