Lemon & Menier White Chocolate Cake
A fantastic light lemon and almond sponge covered in a delicious Menier white chocolate topping!
Serves 10
Prep time 30 minutes
Cooking time 40 minutes
Ingredients
175g butter, softened, plus extra for greasing
175g golden caster sugar
4 lemons, zest of 4, juice of 1
4 eggs, separated
100g self-raising flour
1 tsp baking powder
100g ground almonds
For the topping
200g Menier white chocolate
200ml creme fraiche
Lemon rind, to decorate
Preparation method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease two 20cm sandwich tins and line the bases with baking parchment.
2. Place the sugar into a large bowl and add the butter and lemon zest, beat until the mixture is pale and fluffy then add the egg yolks. Sift the flour and baking powder over the mixture and fold through lightly. Then fold through the almonds and lemon juice.
3. In a separate bowl whisk the egg whites until they can hold their shape. Now fold through a third of the egg whites into the cake mixture. Repeat with another third and then the final third. Try not to over mix the mixture otherwise you will lose the lightness.
4. Divide the cake mix between the 2 cake tins and bake in the preheated oven for 30-35 minutes. Remove from the oven and leave to cool in the tin for 5 minutes and then remove and leave to cool on a wire rack.
5. For the topping, place the chocolate in a bowl and melt over a slightly simmering pan of water and leave to cool. In a separate bowl whip the crème fraiche until it is thick then fold through the white chocolate. Place one cake on a serving plate and spoon half the icing onto the cake and top with the other layer of cake. Spread the rest of the icing on top then allow to set in the fridge for at least one hour.
6. To decorate the cake, melt the remaining chocolate and spread thinly over a baking tray. Leave to set in the fridge then sprinkle with lemon rind. Cut into slices and enjoy!
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease two 20cm sandwich tins and line the bases with baking parchment.
2. Place the sugar into a large bowl and add the butter and lemon zest, beat until the mixture is pale and fluffy then add the egg yolks. Sift the flour and baking powder over the mixture and fold through lightly. Then fold through the almonds and lemon juice.
3. In a separate bowl whisk the egg whites until they can hold their shape. Now fold through a third of the egg whites into the cake mixture. Repeat with another third and then the final third. Try not to over mix the mixture otherwise you will lose the lightness.
4. Divide the cake mix between the 2 cake tins and bake in the preheated oven for 30-35 minutes. Remove from the oven and leave to cool in the tin for 5 minutes and then remove and leave to cool on a wire rack.
5. For the topping, place the chocolate in a bowl and melt over a slightly simmering pan of water and leave to cool. In a separate bowl whip the crème fraiche until it is thick then fold through the white chocolate. Place one cake on a serving plate and spoon half the icing onto the cake and top with the other layer of cake. Spread the rest of the icing on top then allow to set in the fridge for at least one hour.
6. To decorate the cake, melt the remaining chocolate and spread thinly over a baking tray. Leave to set in the fridge then sprinkle with lemon rind. Cut into slices and enjoy!
