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Lemon and Almond Cake with White Chocolate Glaze
A moist lemon-flavored cake, enriched with almond flour and a silky white chocolate glaze with toasted almonds, perfect for a snack or dessert.
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Critical Success Points
- • Toast the almonds until golden but not burnt.
- • Do not over‑beat the sugar‑egg mixture to avoid a too foamy texture.
- • Check the cake's doneness with a knife tip.
- • Melt the white chocolate gently to avoid separation.
Safety Warnings
- • Handle the hot oven (180 °C then 160 °C).
- • Melted chocolate is very hot; avoid splatters.
- • Use kitchen gloves when removing the cake from the oven.
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