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Dans la lune

April 12, 2016

Lemon cake

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lemon cake

Lemon cake

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Serving Size
6 lemon cake
Lemon cake

Ingredients

  • 1 egg
  • 30g white sugar
  • dash of salt
  • 1/2 tbsp honey
  • 1/2 zest of lemon
  • 1 tsp lemon juice
  • 45g unsalted butter - melted
  • 55g plain flour/cake flour
  • 5g almond powder
  • 1/3 tsp baking powder

For the coating

  • 80g white chocolate - cut into chunks
  • 1g cacao butter - optional

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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https://atelierlalune.com/2016/04/lemon-cake/

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