Prep
・Let the butter and eggs come to room temperature.
・Spread a thin layer of butter on the molds (spray-on release oil is acceptable) and refrigerate.
・Preheat the oven to 170°C before starting to make the dough.
How to make it.
(1) Whip the butter into a pomade with a whipper, add the granulated sugar and honey and aerate until light and white.
(2)Add the almond powder and mix in.
(3)Beat the egg and add it in 3 parts.
(4)Sift the flour and baking powder together and mix in at once.
(5)When the flour and baking powder are all gone, scoop up the flour and mix it with a rubber spatula.
When the dough is smooth and shiny, it’s OK.
(6) Add the peel and juice to the lemon peel and mix, then add to (5) and mix until the mixture is evenly distributed.
(7) Pour the mixture evenly into the molds and bake at 170°C for about 25 minutes. As soon as the cake is baked, remove it from the mould and allow it to cool completely.
(8)Melt the part a glacer in the microwave and decorate the surface of the cake.
Remove any excess chocolate after putting it on.
(9)Garnish with pistachios to complete the dish.
★If you don’t add the lemon peel, it will make 6 or 7 pieces.
★If you don’t add the lemon peel, combine the rind and juice and add it at the end.
★The mold is made of silicone.
BGM：YouTubeオーディオ ライブラリより
The Easy Winners（E’s Jammy Jams）→ https://www.youtube.com/audiolibrary/music?nv=1
Jazz Me Blues（E’s Jammy Jams）→ https://www.youtube.com/audiolibrary/music?nv=1
無塩バター80g unsalted butter
アーモンドパウダー 40g almond powder
粉糖 40g confectioners’ sugar
卵白15g egg white
グラニュー糖 40g granulated sugar
トレハロース 15g Trehalose if you don’t have it you can use 15g granulated sugar instead.
トレハロースがなければグラニュー糖で代用できます。全量置き換えてください。
Mサイズ卵 2 egg
