Name: Hopping Lemon Far with Whittaker’s White Chocolate
Prep time: 30 min
Cook time: 75 min
Yield: 12

Method

Preheat the oven to 200°C (180°C fan bake). Grease a 23cm spring-form tin.
Cream the butter, cream cheese, sugar and vanilla. Beat in the eggs one at a time. Add the buttermilk and chocolate and beat to combine.
Stir in the sifted flour, almonds and lemon zest and juice. Pour the batter into the cake tin.
Bake for 1–1 1/4 hours. Check for doneness after 50 minutes. The cake will rise and crack in the centre like a baked cheesecake, and should be golden brown on top. It will sink back in the centre on cooling. The finished texture will be dense, also a little like a baked cheesecake.
When fully baked, remove from the oven. Remove the sides of the tin but leave it on the base until fully cooled, then transfer to a decorative plate. Spread with the lemon-juice icing.
Serve cold.

Hopping Lemon Far with Whittaker’s White Chocolate