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Torta Caprese Limone (Lemon Almond Cake)

Torta Caprese Limone is the cousin to the chocolate version. I first had this along the Amalfi coast which is known for its abundance of lemons. Just the idea of lemon, almonds and white chocolate makes the heart race.  It’s one of those cakes that just makes you happy….and when you bite into it, you’ll be shocked that its gluten-free.

Torta Caprese Limone (Lemon Almond Cake)

Torta Caprese Limone is the cousin to the chocolate version. I first had this along the Amalfi coast which is known for its abundance of lemons. Just the idea of lemon, almonds and white chocolate makes the heart race.  It’s one of those cakes that just makes you happy….and when you bite into it, you’ll be shocked that its gluten-free.

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Ingredients

Recipe serves: 8-10
3/4 cup butter (1 1/2 sticks butter), plus more for pan
6 ounces white chocolate, or white chocolate chips
5 eggs, separated into whites and yolks
1/4 teaspoon salt
2/3 cup sugar
2 cups almond flour, I prefer blanched which is white
4 teaspoons lemon zest
1/4 cup fresh lemon juice
confectioner's sugar for dusting top of cake
optional
yogurt, creme fraîche, ice cream on side
mixture of mascarpone, yogurt, vanilla and a little sugar to taste
fresh berries, on side
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Torta Caprese Limone (Lemon Almond Cake)
  • time
    1 hour 30 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

  • optional

Directions

1
Done

Place the butter and white chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.

2
Done

Preheat the oven to 350F.

3
Done

Butter the inside of a 9-inch springform pan.

4
Done

Place the egg whites in the bowl of an electric mixer with the salt. Place the yolks in a slightly larger bowl with the granulated sugar.

5
Done

Beat the whites on medium speed until stiff peaks form, about 2 minutes. Place in another bowl.

6
Done

In the bowl of the electric mixer you used for egg whites, you don't need to clean it, add the egg yolks and sugar. Beat until light, pale and fluffy, about 1 1/2 minutes.

7
Done

Mix the chocolate/butter, almond flour, lemon zest, and lemon juice into the egg yolks until well blended.

8
Done

Using a rubber spatula, fold the whipped egg whites into the chocolate/egg/almond mixture working gently and quickly. You want to keep as much volume as possible of the egg whites.

9
Done

Pour the batter into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out clean.

10
Done

Cool completely on a wire rack. Dust with confectioners' sugar, you can even place a cut out shape of paper, or a doily, to make a nice design of sugar.

11
Done

Serve with yogurt, creme fraîche, or ice cream and fresh berries.