For Lemon Almond Cake;
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3/4 cup plus 2 tbsp butter, softened
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2/3 cup sugar
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3 large eggs
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1/2 tsp almond extract
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2 tbsp lemon zest
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1/2 tsp salt
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3/4 cup almond flour
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1 cup plus 1 tbsp all-purpose flour
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1 tsp baking powder
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1 tbsp lemon juice
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1/3 cup Ghirardelli White Chips, chopped
For Lemon-Flavored White Ganache;
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1 2/3 cups Ghirardelli White Chips
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1 tbsp lemon zest
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2/3 cup heavy cream
For White Wafer Petit Four Glaze;
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3 (10 oz) bags Ghirardelli White Melting Wafers
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1/3 cup vegetable oil
Steps
1
Cream the butter and sugar together until smooth.
2
Add the eggs, almond extract, lemon juice and lemon zest; beat until fluffy.
3
Sift the dry ingredients together, then mix in on low speed.
4
Add the chopped white chips.
5
Pour into a greased 8 x 8" cake pan and bake at 325°F in a convection oven for 25-35 minutes or until the cake springs back.
6
Trim the top until even.
7
For ganache, bring the cream and lemon zest to a boil then pour over white chips. Allow to sit for 30-60 seconds, then blend with a stick blender until smooth.
8
Allow to fully set at room temperature for 4 hours or overnight.
9
Warm the coating wafers to approximately 115F. Add the oil to combine.
10
To assemble, spread the lemon ganache over the top of the cake in an even layer.
11
Place the cake in the refrigerator to firm the ganache, then cut into 1" squares. Using a fork, dip the cake into the white chocolate petit four glaze.
12
Finish with Coating Wafer stripes or garnishes.
Comments
Recipe provided by Ghirardelli