A soft, flourless lemon cake inspired by Giada De Laurentiis’s classic Torta Caprese. Made with almond flour, it’s light, moist and full of bright lemon flavour, with a delicate richness from white chocolate. Naturally gluten free and perfect finished with a dusting of icing sugar and a dollop of whipped cream.
Lemon Torta Caprese
Rated 5.0 stars by 1 users
Category
Sweets
Servings
8-10
Prep Time
15 minutes
A soft, flourless lemon cake inspired by Giada De Laurentiis’s classic Torta Caprese. Made with almond flour, it’s light, moist and full of bright lemon flavour, with a delicate richness from white chocolate. Naturally gluten free and perfect fini...
Ingredients
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185g unsalted butter
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170g white chocolate, chopped
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5 eggs, separated
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1/4 teaspoon salt
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100g caster sugar
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1 1/2 cups almond flour
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1/3 cup fresh lemon juice
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1 tablespoon lemon zest
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Icing sugar, for dusting
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Whipped cream (or double thick cream)
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Fresh berries
To serve
Directions
Preheat your oven to 180 degrees Celsius and grease a 9-inch springform cake tin well with butter.
Place the butter and white chocolate into a heatproof bowl over a saucepan of gently simmering water. Stir until melted and smooth, then set aside to cool slightly until just warm.
In one bowl, add the egg whites and salt. Using a hand mixer, whisk until stiff peaks form.
In a separate large bowl, add the egg yolks and caster sugar. Beat until pale, light and fluffy.
To the egg yolk mixture, stir through the melted chocolate and butter mixture, almond flour, lemon zest and lemon juice until well combined.
Gently fold the whipped egg whites through the batter in batches, being careful not to knock out too much air.
Pour the mixture into your prepared cake tin and smooth the top.
Bake for 35–40 minutes, or until the top is lightly golden and the centre is just set.
Allow the cake to cool completely in the tin before removing.
Dust generously with icing sugar and serve with whipped cream if desired.
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