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Torta caprese Bianca (Lemon and White Chocolate Cake)

Use the camera icon to toggle the step by step photos on and off. A rich, zesty lemon Torta Caprese cake made with ground almonds and white chocolate. Perfect served with coffee.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Author: Emily Wyper

Equipment

  • 8 inch springform cake tin
  • Baking parchment
  • Stand mixer or electric whisk

Ingredients

  • 2 and 1/4 cups (200g) ground almonds (blanched almond flour in the US)
  • 1/2 cup (90g) caster sugar plus 1 tablespoon (can also use granulated)
  • 5 oz (140g) white chocolate
  • 4 large eggs at room temperature, separated
  • 10 tablespoons (140g) unsalted butter at room temperature, plus extra for greasing
  • Zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 pinch fine salt
  • powdered sugar for serving

Instructions

  • Grease your cake pan with butter and line the bottom with parchment paper. Preheat your oven to 180C/350F static.
  • First, break the white chocolate into small pieces and place in a bowl over a small pot of simmering water. Stir every now and then until completely melted, then remove the bowl and let it cool.
  • Separate the egg whites and yolks and place them in separate bowls.
  • Put the butter and 90g (½ cup) sugar in the bowl of a stand mixer and beat them together until light and fluffy using a paddle attachment (you can use a regular electric whisk instead).
    Two photos in a collage showing how to cream butter, sugar and eggs together.
  • Add the egg yolks one at a time until fully incorporated, then add the ground almonds and give it a quick stir. Add the lemon zest, a pinch of salt and the cooled melted white chocolate. Mix everything into the batter until fully combined, then set aside.
    Two photos in a collage showing eggs fully incorporated in the batter and adding the ground almonds.
  • Place the egg whites in a large bowl and add 1 tablespoon of fresh lemon juice. Use electric beaters and whisk the eggs until frothy. Add 1 tablespoon of white sugar, then whip the eggs to stiff peaks.
    Two photos in a collage showing the lemon zest and white chocolate added.
  • Tip: You should be able to tip the bowl upside down when they are ready. If you tip the bowl to the side and the egg whites slide in the bowl, you need to keep beating them.
    Two photos in a collage showing how to whip eggs to stiff peaks.
  • Fold the egg whites ⅓ at a time into the cake batter until fully incorporated. Pour the batter into your prepared cake pan and place on a baking sheet.
    Two photos in a collage showing egg whites being incorporated into cake batter.
  • Bake in the oven for 45 minutes until golden brown on top and a skewer inserted in the middle comes out clean.
    Two photos in a collage showing the cake before and after baking in the oven.
  • Let the cake cool, then remove from the cake pan to a wire rack. Dust with powdered sugar before serving. The cake tastes even better the next day.

Notes

  • The cake tastes even better the next day and will keep well for up to 5 days.

Nutrition

Calories: 295kcal | Carbohydrates: 19g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 110mg | Potassium: 58mg | Fiber: 2g | Sugar: 16g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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