Lemon Torta Caprese is a bright and elegant twist on the classic Italian chocolate almond cake from Capri. Made with ground almonds, white chocolate, and plenty of fresh lemon zest, this flourless dessert is moist, rich, and bursting with citrus flavor. Its delicate texture and vibrant flavor make it a showstopping treat, perfect for spring and summer gatherings.
Lemon Torta Caprese
Ingredients
- 1-1/3 cup peeled almonds
- 1-1/3 cup white chocolate chips
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 5 eggs (medium size, at room temperature)
- 7 tbsp corn or potato starch
- 1-1/2 fresh lemons
- 2 tbsp lemoncello (optional)
- 1 tbsp baking powder
- 1 pinch salt
- powdered sugar, to taste, for garnish
Instructions
- Start by placing the almonds in a food processor together with about half of the sugar required by the recipe. Chop them very finely.
- Put it all in a bowl. Put the white chocolate drops in the food processor. Also chop them finely and add them to the chopped almonds. Melt the butter in the microwave or in a saucepan over low heat and pour it into the bowl.
- Mix and also add the potato or corn starch and the baking powder. Grate the zest of 1 lemon and squeeze out the juice; add the juice of another half lemon. Add the lemon juice and zest to the bowl together with the limoncello (optional). Mix thoroughly.
- In another bowl, shell the eggs and add a pinch of salt and the other half of the remaining sugar. Whip them with an electric whisk for about ten minutes, until they are swollen and frothy.
- Add them little by little to the other ingredients, mixing slowly from bottom to top with a spatula, so as not to deflate the eggs. Line a 9-inch (23 cm) diameter pan with parchment paper. Pour the mixture and level it well with the back of a spoon.
- Bake in a preheated oven at 338°F (170°C) for 50-55 minutes; after 30 minutes, if the surface already seems golden brown, you can cover the caprese with a sheet of aluminum foil, so that it doesn’t get too dark.
- Take it out of the oven and let it cool completely before removing it from the pan. Serve the lemon torta caprese sprinkled with powdered/icing sugar at the end of a meal, at breakfast, or with afternoon tea.
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