A wonderful gluten free Italian lemon dessert.
11.5 ounces of almond flour
7 ounces of white chocolate, chopped
3 tablespoons heavy cream or milk
3/4 cup unsalted butter, softened
4 1/2 ounces granulated sugar
zest of 4 lemons
4 large eggs, separated
1 teaspoon lemon extract
3 tablespoons of limoncello
berries and powdered sugar as garnish, optional
Preheat your oven to 350°F
Grease and line with parchment a 10″ spring form pan.
Combine the white chocolate and cream in a microwave safe bowl.
Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest.
Beat the butter and three quarters of your sugar and beat until fluffy.
Add the lemon zest, egg yolks and lemon extract and beat until well combined.
Then add the almond flour and the melted chocolate. Add the limoncello and beat until combined.
In a separate bowl with clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining sugar to the egg white mixture.
Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 – 45 minutes.
The cake will puff up in the oven, but when cooling, it’ll fall back down.
Let it cool completely in the pan and then release the sides of the springform pan and remove the cake and place on your serving plate.
When ready to serve sprinkle on some powdered sugar if desired and top with berries.