Lemon Torta Caprese
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!
[adrotate group="2"] [adrotate group="4"]- 170g/5.99oz Unsalted Butter
- 175g/6.17oz White Chocolate, chopped
- 5 Eggs, divide egg yolks and whites
- 1 ½ Cups Almond Flour (Ground Almonds)
- 2⁄3 cup sugar
- ¼ Cup Lemon Juice
- 3 Tsp Lemon Zest
- ¼ Tsp Salt
Line the base and sides of a 23cm/9inch Springform Pan with baking paper.
Melt the butter and chocolate together in the microwave. Cool slightly just until warm.
Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar.
Using a hand held mixer beat the egg whites on medium speed till stiff peaks form, about 2 minutes.
Now beat the egg yolks on medium speed until light, pale and fluffy, about 2 minutes.
Using a rubber spatula fold in the chocolate, ground almonds, lemon juice, zest into the yolk mixture
Now in 2 batches fold in the egg whites into the chocolate mixture.
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.
Cool completely on a wire rack. When cool dust with Icing sugar.
Enjoy!