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Preparation : 20 min | Resting : - |
Cooking : 1 hr | Equipment : |
Difficulty : | Rating : 1 rates |
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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! |