Skip to main content

Torta Caprese Bianca (Italian Lemon Cake)

Serves:
12
Prep Time:
20 minutes
Cook Time:
30 minutes
Yield:
1 10"cake
This cake is a from the isle of Capri. It contains no flour but is made instead with almond flour and is gluten free with a bright lemon flavor. Once baked this cake freezes beautifully.
Download / Print

Ingredients:

  • 3 1/4 cups:
    almond flour
  • 1 1/3 cups:
    white chocolate chips
  • 3 tablespoons:
    heavy cream
  • 13 tablespoons:
    butter, softened
  • 2/3 cup:
    sugar
  • lemon zest, from 3 lemons
  • 4:
    large eggs, separated
  • 1 teaspoon:
    lemon extract
  • 2 tablespoons:
    limoncello liqueur
  • confectioners sugar, to dust
  • fresh berries, to garnish

Directions:

  • 1:

    Preheat your oven to 350°F

  • 2:

    Butter a 10" springform pan and line bottom with parchment paper.

  • 3:

    In a microwave safe bowl, combine white chocolate chips and cream. Heat in 1 minute increments stirring after each increment until melted and thoroughly combined. Set aside to cool slightly.

  • 4:

    In a large bowl beat butter and half of the sugar until fluffy. Add zest, egg yolks, and lemon extract until well mixed.

  • 5:

    Add almond flour, melted white chocolate, and limoncello. Beat until well combined.

  • 6:

    In a separate bowl beat egg whites gradually adding remaining sugar until soft peaks form.

  • 7:

    Fold egg whites into batter until well combined. Pour batter into pan and bake for 30 minutes.

  • 8:

    Remove from oven and let sit for 10 minutes before removing springform. Allow to cool completely before removing from bottom to a cake plate.

  • 9:

    Dust with confectioners sugar and garnishing with fresh berries and mint.