Today, a delightful dessert, a white chocolate and lemon cake, soft, delicate, and very delicious!
The white chocolate pairs wonderfully with the juice and zest of the lemon, and upon tasting, the flavor is very good and satisfying!
I chose to put the batter in a bundt mold, but we can prepare this cake in the classic circular mold or a ring mold to our liking.
The white chocolate also pairs well with nuts, spices, and berries, creating a delicate balance between the acidic notes and its natural sweetness.
The definition of “white chocolate” corresponds to a very particular product where the composition must necessarily contain at least 20% cocoa butter and 14% milk or cream.(From the Valrhona website)
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients WHITE CHOCOLATE AND LEMON CAKE RECIPE
- 1 1/2 cups flour
- 1/4 cup potato starch
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1/3 cup water
- 3 oz white chocolate (more if you'd like to glaze it, about 2 1/2 oz)
- 1 lemon (juice and zest untreated)
- 1 packet baking powder
Tools WHITE CHOCOLATE AND LEMON CAKE RECIPE
9-inch mold
- Molds
- Electric Whisks
- Sifters
- Spatulas
FOR THE PREPARATION OF THE WHITE CHOCOLATE AND LEMON CAKE RECIPE
Okay, I start by warming the water over low heat in a small saucepan, then add the chopped white chocolate, stirring well to blend and melt everything into a creamy sauce. Let it cool slightly and move on to the next step!
In a bowl, I pour the eggs with the granulated sugar and with the electric whisks, I whip everything until I get a light and fluffy foam.
Then, I slowly pour in the vegetable oil and the filtered lemon juice, continuing to mix the mixture at low speed.
I add the water and white chocolate sauce and the zest of the organic lemon or untreated lemon, and I mix everything well.
Separately, I sift the instant cake yeast with the flour and potato starch and also add these ingredients multiple times to the mix just made.I grease with the appropriate product or butter/oil and flour the mold I’ve chosen (for me a 9-inch bundt pan) and pour the batter, then bake it at 350°F in a static mode for about 35/40 minutes or according to the characteristics of our home oven.
Once baked, and as always, the toothpick test is reliable, I let it cool in the oven with the door semi-open and then on a cake rack.I finish the decoration of the white chocolate and lemon cake with powdered sugar or by melting more white chocolate and covering the cake with this delicious drizzle!
Enjoy your meal! Annalisa
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