with white chocolate bits!
It’s moist, it melts in your mouth, it taste even better the next day and to top all this – it’s wonderfully lemony. Do you need to hear more? I suppose not, you’re already in the kitchen, right? 😉
200 g butter, softened
200 g caster sugar
60 g sifted flour
220 g almond meal
1 block/100 g white chocolate, chopped
2 lemon zest
2 lemon juice
In a mixer, beat the butter with sugar until creamy. Add eggs – one at a time, flour and almond meal.
With the mixer on low, add lemon juice, zest and chocolate. Mix until well combined.
Using a spatula, transfer the batter into buttered spring form and smooth the top. Bake in 175C fan forced for about 35-45 minutes.
Sprinkle with icing sugar before serving.