Chocolate Chip Almond Lemon Cakes
Everyone always want seconds when I make these Chocolate Chip Almond Lemon Cakes. They are so delicious and it is best to double the recipe!
Equipment
Ingredients
- 1 lemon zest (From 1 Lemon)
- 2 tsp (10 g) Lemon Juice (From a 1/4 Lemon)
- 7 tbsp (100 g) butter (Melted)
- 3/4 cup (90 g) powdered sugar
- 1 cup (115 g) almond flour
- 1/4 cup (30 g) all-purpose flour
- 3 1/4 oz (90 g) egg whites
- 2 oz (60 g) dark chocolate chips
Instructions
- Place your Mini St Honoré Flexipan® Tray on the top of your medium perforated baking sheet. Set aside.
- Preheat oven to 350F/180C.
LEMON ALMOND CAKE PREPARATION
- Grate the zest from your lemon into a small bowl. Using the citrus press, collect the Lemon juice. Set aside.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk together all the dry ingredients (powdered sugar, almond flour and all-purpose flour). Make a well and add the egg whites. Gently start mixing inwards going outwards with your mini whisk. Add the cooled melted butter. Fold the lemon zest and juice, then the chocolate chips. Mix until combined.
- Scoop your batter into your Flexipan®.
BAKE!
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your financiers from 10 minutes). It is ready when the toothpick inserted into the center comes out clean.
- Once your Chocolate Chip Almond Lemon Cakes are out of the oven, let them cool down for about 10 minutes. Then, lift to unmold, serve and Enjoy. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 108kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 29mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com