Lemon Caprese Cake

Ingredients

• 4 large eggs (room temperature separated)
• 3/4 cup granulated sugar
• 3 tablespoons lemon zest
• 6-8 tablespoons lemon juice
• 2/3 cup butter (melted) or oil
• 2 cups almond flour
• 1/2 cup corn starch
• 1 3/4 teaspoons baking powder
• 3 1/2 ounces white chocolate (grated)
• 1 pinch salt (if using unsalted or oil use 1/4 teaspoon of salt)

Instructions

1. 1

   Pre-heat the oven to 350F/180C. Grease and flour or spray an 8 inch round cake pan.

2. 2

   In a large bowl beat the egg whites until stiff.

3. 3

   In a medium bowl sift in the corn starch and baking powder, add the almond flour and grated white chocolate whisk the ingredients together.

4. 4

   In a large bowl beat the egg yolks and sugar for 5 minutes until light and frothy. Add the zest, juice and melted butter, combine with a wooden spoon or spatula, add the almond flour mixture, combine with a spoon or spatula. Gently fold in the egg whites.

5. 5

   Transfer the batter to the prepared cake pan. Bake for approximately 35-45 minutes or until baked through, test with a tooth pick. Let cool in the pan approximately 15-20 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!