Lemon Tea Cake

Serves 10



125g ground almond
295g icing sugar
75g cake flour
30g U.S. egg white powder
210g water
20g honey
245g butter
1no lemon zest

LEMON ICING COATING (Mix well and coat Lemon Tea Cake)

200g icing sugar
50g lemon juice
½ no lemon zest
25g olive oil


36g U.S. egg yolk powder
48g water
48g sugar
160g whipping cream
160g milk
½ pc vanilla pod


To Prepare Lemon Cake

Melt butter and set aside to cool. Add honey, icing sugar, ground almond, cake flour and lemon zest into a mixer and mix for one minute. Create an egg mixture with U.S. egg white powder and water, followed by the rest of the ingredients. Lastly, add the cooled melted butter. Make sure the butter is not too hot or the mixture will split. Pipe into desired baking mold and bake at 170°C for 15 to 20 mins. Let the cake cool to room temperature.

To Prepare Lemon Icing Coating

Mix icing sugar, lemon juice, lemon zest and olive oil. Coat the Lemon Tea cake when warm. Icing will crystalize and form a coating.

To Prepare Vanilla Sauce

Mix U.S. egg yolk powder, water and sugar and set aside. Boil cream, milk, and vanilla pod. When boiled, add a little bit of the vanilla mixture to the egg yolk mixture. Then, add it back to pot to cook until it thickens to an anglaise texture (temperature at 82 degrees). Hand blend to emulsify and chill for 3 hours before use.