Lemon Tart Tatine

Another version of David Lebovitz’s Lemon white chocolate cake, with some modifications: less sugar 100 gram instead of 150, durum semolina flour (Semola di Grano Duro) instead of white flour, plus 10 gram of baking powder, zest and juice of two lemons.
150g salted butter
150g white chocolate
Zest and juise of two lemons
100g granulated sugar
2 large eggs
150g durum semolina flour (adds some pleasant grain and coarseness and yellow color)

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