Ingredients:
- 1 unit of Matsunaga Seisakusho lemon type 8P
- 1 whole egg (70g)
- 40g fine granulated sugar
- 8g honey
- 48g soft flour
- 12g almond powder
- 1g baking powder
- 3.5g Cafeline Espresso
- 23g unsalted butter
- 23g Taihaku sesame oil
- 6g milk
- Chocolate for coating (as needed)
- Almond dice (as needed)
Preparation:
1. Bring all eggs to room temperature.
2. Sift together the flour (soft flour, almond powder, baking powder).
3. Heat the fats and oils (unsalted butter, Taihaku sesame oil, milk) together.
4. Preheat the oven to 200℃.
5. Brush the lemon shape with softened unsalted butter.
How to Make:
1. Beat the eggs at room temperature, add fine granulated sugar and honey, pour over a hot water bath, and mix until smooth and whitish. Adjust the texture on low speed for about 2 minutes.
2. Sift the flour again and mix until it's no longer floury, turning the bowl counterclockwise about 15 degrees at a time.
3. Add the warmed butter, Taihaku sesame oil, and milk, mixing until well combined. Be careful not to overmix to avoid sticking to the mold.
4. Pour the batter into the mold, tapping it lightly to remove air bubbles.
5. Bake at 170℃ for 14-15 minutes.
6. Let the cake cool in a cake cooler.
Decoration:
1. Melt the coating chocolate in a double boiler and put it in a cornet or piping bag.
2. Prepare diced roasted almonds.
3. Cut the corner of the cornet into a slightly thicker piece and pipe it out into thick pieces.
4. Sprinkle the nuts before the chocolate hardens.
