Torta Caprese Bianca al Limone (Italian Almond, White Chocolate and Lemon Cake)
Torta Caprese Bianca al Limone is an Italian Almond, White Chocolate and Lemon Cake. So easy to make and absolutely delicious!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 340 g (12 oz) ground almonds (dry almond flour/meal)
- 2 tbsp cornfour ((cornstarch in the US))
- 170 g (6 oz) white chocolate
- 170 g (6 oz) white sugar
- 170 g (6 oz) salted butter
- 4 large eggs (separated)
- 2 tbsp limoncello ((or 2 Tbsp fresh lemon juice))
- zest of 2 organic, unwaxed lemons
Instructions
- 1
Preheat the oven to 180˚C (350˚F). Reduce by 20˚C/70˚F if yours is a fan oven.
- 2
Break the white chocolate up into little pieces and place in a microwaveable bowl. Microwave the white chocolate at 50% power for 60 seconds, stir, and give it another 30 - 45 seconds. Stir until it's all melted. Set aside.
- 3
Mix the cornflour into the almonds.
- 4
Beat the egg whites with 2 tablespoons of sugar, until stiff. Set aside.
- 5
With the same beaters, beat the butter and the rest of the sugar on medium for 1 minute, until pale.
- 6
Add the yolks, one at a time, beating about 30 seconds before each yolk, still on medium speed.
- 7
Then add the lemon zest, almonds, white chocolate and limoncello. Fold in with a rubber spatula or wooden spoon.
- 8
Now, using the same spatula, fold in the stiff egg whites in 3 additions, using a light hand, in an east-west, north-south direction. No stirring round and round.
- 9
Bake in the preheated oven for 45 - 50 minutes, until the sides are just coming away slightly and a cake tester comes out dry.
- 10
Leave to cool, then serve as you fancy. Keeps for 2 days, in a tightly sealed container.