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A Lemon Torta Caprese cake on the stand is dusted with powder sugar and decorated with lemon slices on top.
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Lemon Torta Caprese (Torta Caprese Bianca al Limone)
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 

My Lemon Torta Caprese is a dreamy Italian gluten-free cake—moist, almond-rich, and bursting with lemon, perfect with coffee or afternoon tea.

Servings: 10 slices
Author: Gemma Stafford
Ingredients
  • 1 ¾ cups (7 oz/200 g) almond flour
  • 1 ¼ cups (7 ½ oz/213 g) chopped white chocolate bar
  • 3 tablespoons lemon zest
  • ⅔ cup (5 oz/142 g) granulated sugar
  • 9 tablespoons (4 ½ oz/130 g) butter , softened
  • 5 large eggs , at room temperature
  • ⅓ cup (2 ½ fl oz/80 ml) freshly squeezed lemon juice
  • Powdered sugar , for dusting
Instructions
To Make the Torta Caprese Bianca

  1. Preheat the oven to 400°F (200°C) and butter and line a 9-inch (23 cm) springform pan. Set aside.

  2. Add the almond flour, white chocolate and lemon zest to the bowl of a food processor and process for about 1 minute, until the white chocolate is finely ground.

  3. Add in the sugar and butter and process again until combined, about 30 seconds.

  4. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl and a handheld mixer) and add the eggs, one at a time, whisking on medium speed for about 1 minute per egg.

  5. Lastly mix in the lemon juice before pouring the batter into your prepared pan.

To Bake the Torta Caprese Bianca

  1. Bake for 5 minutes 400°F (200°C)

  2. Reduce the oven temperature to 325°F (165°C) and bake for about 45 minutes, until a skewer inserted into the center comes out mostly clean with a few moist crumbs attached.

  3. Let cool in the pan for 10 minutes before releasing the sides to let cool completely.

  4. Just before serving, dust the top with powdered sugar and serve with whipped cream. Store covered at room temperature for up to 3 days.

Recipe Notes
  • If you don’t have a food processor, you can melt the white chocolate, then whisk it with the almond flour, butter, and sugar.
  • Please use good-quality white chocolate, not baking chips, which contain artificial ingredients and emulsifiers that prevent them from melting well.
  • Use orange zest and juice instead of lemon for a sweeter cake.
  • You can make this lemon white chocolate cake ahead. This is a great cake to make in advance because the texture improves the next day after resting and allowing the white chocolate and butter to set.
    • Dust the cake with powdered sugar just before serving.
  • Start the oven on 400°F (200°C), and lower it to 325°F (165°C) after 5 minutes. This initial blast of heat helps the cake rise without any chemical leaveners. Baking it at a lower temperature for the rest of the time preserves the custardy texture.
  • For a chocolate version of this cake, be sure to check out our Flourless Chocolate Almond Torte.