Italian Lemon Almond Flour Cake (Torta Caprese Bianca - grain-free, gluten-free)
Preheat your oven to 350°F. Grease a 10" pan or line it with parchment paper.
Combine the white chocolate and milk / cream in a microwave safe bowl. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
Add the lemon zest, egg yolks, and lemon extract, and beat until well combined. Then add the almond flour and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
In a separate bowl (with clean beaters), beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined.
Spoon the batter into the greased pan and bake for 40 - 45 minutes.
Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only just before serving.
If making half the cake, use a 7" pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.
Save this recipe to your collection
Sign up free
Comments