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Ingredients
- 7 ounces of almond flour (2cups) (200 grams)
- 7 ounces white
- chocolate chopped (200 grams)
- Zest of a large lemon or 2 smaller ones
- 3/4 cup sugar
- 5 large eggs at room temperature
- 1 stick butter 4 ounces (113 grams) at room temperature
- 4 tablespoons potato starch (50 grams)
- 3 teaspoon baking powder (10 grams)
- 1 tablespoon of limoncello (optional)
Instructions
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Separate the yolks from the white and set aside.
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Before chopping chocolate place in the freezer for a few hours. It will help from melting while chopping. Chop by hand or food processor and set aside.
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In a large bowl combine butter and 1/2 of the sugar and with an held hands mixer or stand up mixer mix until light and fluffy.
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Add the egg yolks one at a time and continue mixing.
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Sift in potato starch and baking powder. Now combine white chocolate and almond flour. It will be a little thick but that’s the way it should be.
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With an hand mixer whip the egg whites and the other half of the sugar to stiff peaks.
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Gently fold the egg whites in the almond dough. Using a spatula folding from bottom to top until all well incorporated.
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Pour in a parchment paper lined 9 inch (24cm) spring pan and bake at 340 degrees Fahrenheit (170 Celsius) for 45 minutes.
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Sprinkle with powder sugar before serving.
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Makes a delicious dessert anytime.
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Enjoy!
