Flourless Lemon Cake

Method

• 1)

  Start by preheating the oven to 160C on fan bake.

• 2)

  Next separate the yolks and whites of 12 eggs.

• 3)

  Place the egg whites into a bowl and whisk on high-speed/ by hand until they become stiff peaks.

• 4)

  In a separate mixing bowl place 400g of castor sugar, the 12 egg yolks and the zest and juice of 2 lemons.

• 5)

  Cream the sugar and eggs on high-speed/ by hand until all the sugar is dissolved.

• 6)

  Next mix in 400g of almond meal.

• 7)

  Now gently fold the egg whites into the mixture until completely combined.

• 8)

  Next grease 2 loaf/ round tins using butter and baking (cut to size) and then put equal amounts of the mixture into each paper.

• 9)

  Pop both tins into the oven for approx. 45 minutes.

• 10)

  For the frosting, start by putting 50g of room-temperature butter to a mixing bowl.

• 11)

  Next pop in 120g of cream cheese, 400g of icing sugar and the zest of 1 lemon.

• 12)

  Whisk the ingredients together using mixer/ by hand. Start on medium-speed then increase to high speed until the consistency is nice and creamy (approx. 1.5 minutes).

• 13)

  Once the cakes are out the oven, set them aside to cool for approx. 15 minutes.

• 14)

  When cooled, remove the cakes from the tins by popping them upside down onto a chopping board and removing the baking paper.

• 15)

  Refer to the IGTV or the reference guide linked below on how to cut and assemble your chosen number.

• 16)

  Once assembled, transfer the cake to a serving dish and then evenly cover in frosting.

• 17)

  Finally decorate the cake by covering it in white chocolate buttons or other topping of choice.