Lemon Torta Caprese

Servings: 8 Total Time: 1 hr 25 mins Difficulty: Beginner
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Italian almond cake with lemon and white chocolate. GLUTEN FREE! This Italian sweet cake is so delicious, soft and moist and not too hard to make!

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Lemon Torta Caprese

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Gluten Free Mixing
Difficulty: Beginner Prep Time 40 mins Cook Time 45 mins Total Time 1 hr 25 mins
Cooking Temp: 180  C Servings: 8
Best Season: Suitable throughout the year

Ingredients

Method

  1. Line the base and sides of a 23cm/9inch Springform Pan with baking paper.

  2. Melt the butter and chocolate together in the microwave. Cool slightly just until warm.

  3. Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar.

  4. Using a hand held mixer beat the egg whites on medium speed till stiff peaks form, about 2 minutes.

  5. Now beat the egg yolks on medium speed until light, pale and fluffy, about 2 minutes.

  6. Using a rubber spatula fold in the chocolate, ground almonds, lemon juice, zest into the yolk mixture

  7. Now in 2 batches fold in the egg whites into the chocolate mixture.

  8. Pour the mixture into prepared pan and bake in oven 180C/350F for 45 minutes or until puffed, golden brown and a skewer stick inserted comes out with just a few moist crumbs.

  9. Cool completely on a wire rack. When cool dust with Icing sugar.

  10. Enjoy!