Lemon Caprese Cake

Method

1. Grate the zest of two lemons.
2. Melt the butter.
3. Beat the melted butter with the sugar until light and fluffy.
4. Add the eggs one by one, continuing to beat.
5. Add the almond flour and mix.
6. Add the melted white chocolate and mix.
7. Add the grated lemon zest and mix until well combined.
8. Pour the batter into a cake tin lined with parchment paper.
9. Bake in a preheated oven at 170°C for 30–35 minutes.
10. Let the cake cool completely before serving (it should be eaten cold).