So for Valentines Day this year, I wanted to do something different for the boyfriend. I thought I would bake him a sweet treat, while also trying to stick to our (as of lately) healthier diet. Pinterest in my jam. I mean, it is kind of my everything. Every time I need ideas for something new, I head there. I found a recipe for an italian grain-free lemon cake. Instead of regular flour, the recipe calls for almond flour and you can also substitute coconut sugar for regular sugar. Another unique thing about this recipe, is it calls for melted white chocolate. I feel like white chocolate is severely underrated, but it worked perfectly for this recipe.
For my cake, I used almond flour and stuck with regular sugar, because, well just because. I also didn’t have an electric hand mixer at my disposal (the recipe calls for beating the egg yolks and egg whites separately). I ended up doing this by hand – hey living in an NYC apartment certainly calls for some workarounds. My cake turned out more like a lemon bar, and didn’t rise or was as fluffy as I had wanted. I also very slightly overcooked mine. The recipe says you can slightly undercook yours and to take out when golden brown. Either way, my sweet treat looked pretty (that’s half the battle, right?) and tasted lemony and delicious.
What You’ll Need
- 320 grams almond flour (not almond meal) or blanched almonds, ground into almond flour
- 200 grams (a little over 1 cup) white chocolate, chopped
- 2 tablespoons cream or milk (I used 1.5% milk)
- 180 grams (1 stick + 4.5 tbsp) butter, softened
- 130 grams (about 1 cup) granulated sugar or coconut sugar
- zest of 4 lemons, about 2 tablespoons
- 4 large eggs, separated
- 1 teaspoon lemon extract
- 40 grams (about 2 tablespoons) of limoncello or lemon juice
- powdered sugar as garnish, optional
Full Recipe found here.
Heart-shaped pan found here.
Happy Valentines day lovelies <3