(Club Weekend Dinner 2011)
Cooking oil spray to grease
200g unsalted butter, chopped
200g white chocolate, coarsely chopped
5 eggs separated
215g (1 cup) caster sugar
4 tblsp finely grated lemon juice
60 ml (1/4 cup) fresh lemon juice
1 tsp vanilla essence
355g (3 ½ cups) almond meal
250g carton mascarpone
150ml thickened cream
Pure icing sugar to dust
Preheat oven to 200C. Spray a round 22cm cake tin with oil. Line base & side with non- stick baking paper.
Place butter & chocolate in heat proof bowl over saucepan half-filled with simmering water. Stir with metal spoon till chocolate melts and mixture is smooth. Set aside 5 min to cool slightly.
Use electric beater to beat egg yolks & sugar in a bowl till thick & pale. Add rind, juice & vanilla. Beat till combined. Stir in almond meal & chocolate mixture.
Use clean electric beater to beat egg whites in clean dry bowl till firm peaks form. Use metal spoon to fold half of egg white into lemon juice mixture till just combined. Fold in remaining egg white till just combined.
Pour into prepared tin. Bake for 10 min. Reduce oven to 150C. Bake further 55-60 min or till skewer into centre comes out clean. Set aside in tin for 10 min to cool slightly. Turn out onto a wire rack to cool completely.
Meanwhile, whisk mascarpone & cream in a bowl till well combined and thickened.
Dust cake with icing sugar. Cut into slices & serve with mascarpone cream.