White Chocolate & Lemon Butter Cake

with lemon icing & sprinkle (By Eloise Cros)

White Chocolate and Lemon Butter Cake Cook Expert

Preparation : 20 min	Resting : -
Cooking : 1 hr	Equipment :
Difficulty :	Rating : 1 rates
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Serves 12 to 15 :

Cake
80	g unsalted butter
1	cup sugar
1	lemon zest
1	tablespoon lemon juice
3	eggs
2.1/2	cups S/R flour
1	cup milk
100	g white chocolate (grated)

Lemon Icing
30	g unsalted butter (melted)
2	cups icing sugar
	juice of half lemon

Cake
1	Oil spray 23 cm cake tin and cover sides and base with baking paper and set aside.
2	Preheat oven at 180-170 C oven fan (or less depending on your oven).
3	Place 200 g white chocolate grated with the medium bowl of the FOOD PROCESSOR or chop it with metal bowl on EXPERT mode : 50 seconds /speed 15 and set aside in a bowl.
4	Place the unsalted butter in 2-3 cm cubes : 50 seconds /speed 3 / 37 C. [EXPERT]
5	Insert whisk tool
6	Add sugar : 50 second / speed 3. [EXPERT]
7	With spatula push all mix down.
8	Add eggs one at a time: 70 seconds / speed 3. [EXPERT]
9	Add lemon zest and lemon juice : 10 seconds / speed 3. [EXPERT]
10	Add flour and milk : 30 seconds / speed 3. Half way push the mixture down with the spatula. [EXPERT]
11	Reverse only 100 g of white chocolate grated to the mix : 30 seconds speed 3. [EXPERT]
12	Reverse the butter to the tin and bake for 60 m.
Lemon Icing
1	Place all ingredients for the icing in the mini bowl of the food processor and pulse until a nice cream icing is formed. [FOOD PROCESSOR]
2	Put on top and sides of the cake when the cake is completely cooled down and top it with the rest of grated white chocolate.
3	Enjoy it!

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Chef’s tip

Note: the cake should be cooked in a slow moderate oven. When cooked the cake will be slightly brown on top and the sides should separate from the tin easily.

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