Lemon and Almond Cake with White Chocolate Glaze

Ingredients

• 150 g Whole peeled almonds (Coarsely chopped, 100 g for the glaze, 50 g for decoration)
• 150 g Light brown sugar
• 3 Organic eggs (Size L)
• 2 Organic lemons (Zest only, juice not used)
• 120 g Thick crème fraîche (Can be replaced by mascarpone, ricotta or a plant-based alternative)
• 70 g Neutral oil (grape seed or other) (Approximately 5 tablespoons)
• 100 g Almond powder
• 150 g All-purpose flour
• 5 g Baking powder (Approximately ½ packet)
• 200 g High-quality white chocolate (Break into pieces for bain‑marie or microwave)
• 1 pinch Salt

Instructions

1. Toast the almonds

   Spread the chopped almonds on a baking sheet lined with parchment paper and toast them in the oven at 180 °C for 10‑15 minutes, until they are lightly golden.

   Time: PT12M

   Temperature: 180°C

2. Zest the lemons

   Rinse the lemons, then grate the fine zest with a grater or zester, avoiding the white pith. Reserve the zest in the work bowl.

   Time: PT3M

3. Mix sugar and eggs

   In a large bowl, add the light brown sugar then the eggs. Whisk until the sugar is completely dissolved, without whipping the mixture.

   Time: PT5M

4. Incorporate zest, cream and oil

   Add the lemon zest, thick crème fraîche and neutral oil to the sugar‑egg mixture. Stir gently until homogeneous.

   Time: PT2M

5. Add the dry ingredients

   Sift the almond powder, flour and baking powder over the bowl. Fold gently with a spatula, avoiding over‑mixing the batter.

   Time: PT5M

6. Prepare the pan

   Line the loaf pan with non‑stick spray or melted butter. Pour the batter into the pan and smooth the top.

   Time: PT2M

7. Bake the cake

   Bake the cake at 160 °C for 45 minutes. Check doneness by inserting a knife tip into the centre: it should come out dry.

   Time: PT45M

   Temperature: 160°C

8. Cool the cake

   Remove the cake from the oven, let it warm for 5 minutes in the pan, then unmold onto a rack and let cool completely (about 10 minutes).

   Time: PT15M

9. Prepare the white chocolate glaze

   Melt the white chocolate with 15 g of grape seed oil in the microwave (or bain‑marie) stirring every 30 seconds until smooth.

   Time: PT5M

10. Incorporate toasted almonds into the glaze

    Add the reserved toasted almonds (about 50 g) to the melted chocolate and stir quickly.

    Time: PT2M

11. Glaze the cake

    Pour the white chocolate glaze over the cooled cake, covering it generously. Let set at room temperature or refrigerate for 10 minutes to firm the glaze.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole peeled almonds: Pecans, Hazelnuts
• Instead of Light brown sugar: White sugar, Cane sugar
• Instead of Organic eggs: Regular chicken eggs
• Instead of Organic lemons: Organic oranges (zest)
• Instead of Thick crème fraîche: Mascarpone, Ricotta, Greek yogurt
• Instead of Neutral oil (grape seed or other): Coconut oil, Melted butter
• Instead of Almond powder: Almond flour
• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Leavening powder
• Instead of High-quality white chocolate: White milk chocolate

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Chef's knife
• Grater or zester
• Mixing bowl
• Whisk
• Silicone spatula
• Loaf pan (22 cm)
• Non‑stick spray or melted butter (optional)
• Cooling rack
• Microwave‑safe bowl
• Kitchen scale
• Measuring spoon
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use organic lemons for a more pronounced aroma.
• Keep some fresh zest to decorate the top of the cake before glazing.
• If you prefer a tangier taste, add the juice of half a lemon to the batter.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3‑4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature, the cake keeps for 1 day (without glaze; the glaze may soften).

Make-Ahead Tips

• Toasted almonds can be prepared 2 days ahead and stored in an airtight jar.
• The white chocolate glaze keeps for 2 days in the refrigerator; warm it slightly before use.
• The cake can be baked the day before and simply glazed on the day of serving.