Lemon Dubai Cake (lemon, pistachio and white chocolate)
- Rosie
- 2 days ago
- 2 min read
Four layers of tender lemon sponge layered with creamy white chocolate buttercream. Filled with a crunchy pistachio filling, this cake is inspired by the viral Dubai Chocolate Bar.
Lemon Dubai Cake (lemon, pistachio and white chocolate)
Here’s Why You’ll Love This Lemon Dubai Cake (lemon, pistachio and white chocolate):
four layers of possibly the softest lemon sponge, filled with a crunchy yet gooey pistachio centre.
Velvety white chocolate buttercream to tie everything together
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Pistachio Butter: Store bough or homemade, make sure you are choosing one which does not contain any dairy if you want to keep this cake dairy free!
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe