Whole Lemon Cake With White Chocolate & Olive Oil Ganache

Boil the whole lemons and lemon peel for an hour then leave to cool slightly. 

While they cool, grease and flour the bundt tin and preheat the oven 160°C

Drain the lemons and peel and set aside about 4 strips of lemon peel (this will be used to decorate)

Remove any seeds from the whole lemons, roughly chop and blend the whole lemons and peel until roughly chopped.

Add the sugar, egg, lemon extract and olive oil and melted Callebaut white chocolate to the blender and blitz until smooth.

Transfer to a bowl and add the almonds, flour and baking powder and combine.

Pour into the bundt tin and give it a tap to remove air bubbles.

Bake for 50 minutes-1 hour until a skewer comes out clean.

Combine the sugar and water and bring to the boil

Cut the lemon peel we saved from earlier into strips and simmer in the syrup for about 5 minutes.

Remove from the heat and add the lemon juice, leave the candied zest in there until ready to use. 

Heat the cream and white chocolate gently in the microwave.

Stir until combined then add the olive oil.

Set aside until it reaches a thick but still pourable consistency. 

When the bundt comes out of the oven leave for 5 minutes and then turn out onto a plate or cake board.

Remove the candied lemon from the syrup and use it to drench the cake.

Once the cake is cool and the ganache is the right consistency, pipe it onto the top of the cake, don’t do this while the cake is still warm or it will all come off.

Decorate with the candied lemon, crispearls and gold leaf