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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