A moist and melt-in-your-mouth cake with a fresh and enveloping flavor of lemon, almonds, and white chocolate. Gluten-free and perfect for all special occasions.
Chop the almonds and set them aside.
With an electric mixer, mix the eggs and sugar until you get a frothy consistency.
Melt the white chocolate and butter in a double boiler.
Add the melted chocolate to the egg and sugar mixture and blend with a spatula.
Add the grated zest of one lemon, a pinch of salt, and a shot of limoncello, mix well.
Add the potato starch and a teaspoon of baking powder, then add the chopped almonds and mix everything together.
Butter and flour a 24 cm pastiera mold, pour the mixture in, and bake in a preheated oven at 170 degrees for 35 minutes.
Check the baking with a toothpick a few minutes before the indicated time; the cake should be moist.
Mixer
Chopper
Mold
At room temperature, in an airtight container
Pay attention to the baking to ensure a moist consistency. It can be served as a dessert, snack, or cake for special occasions.
Italia, Campania
| Energy (kcal) | 382.27 |
| Carbohydrates (g) | 23.87 |
| of which Sugars (g) | 21.93 |
| Fat (g) | 27.31 |
| of which Saturates (g) | 9.96 |
| Protein (g) | 9.57 |
| Fiber (g) | 2.67 |
| Sale (g) | 0.23 |
