INSTRUCTIONS

• Zest the lemon and mix with the sugar.
• Add the eggs, salt and heavy cream to the mixture.
• Sift the einkorn flour together with the baking powder and add to the mix.
• Melt the butter and add to the mixture while still warm.
• Pour this dough into a loaf mold lined with parchment paper.
• Then, using a pastry scraper or knife dipped in melted butter, slice the top of the cake lengthwise to help it rise in the oven.
• Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.
• If it comes out clean, the cake is done.

• Melt the Inspiration YuzuU at 105°F (40°C) and add the grape seed oil.
• Combine with the chopped almonds.
• Use the coating at a temperature of approx. 95°F (35°C).

• Once the cake has been baked, turned out and cooled, place it in the freezer for 30 minutes.
• In the meantime, prepare the Inspiration Yuzu coating.
• Remove the thoroughly chilled cake from the freezer and dip it to in the coating until it is three quarters covered.
• Immediately place it on a serving dish or plate and let it stand at room temperature before serving.