Lemon Torta Caprese

The lemon torta caprese is the “white” variant of the classic chocolate torta caprese, a typical Italian dessert of the splendid island of Capri: a naturally gluten-free cake since it is flourless and is prepared with finely ground almonds. In the recipe for the lemon torta caprese, the strong flavor of dark chocolate is replaced by the more delicate and sweeter one of white chocolate and by the fresh and fragrant note of lemon, of which Capri and the whole area of ​​the Amalfi coast are extraordinary producers.

The white torta caprese keeps the soft and slightly moist texture of the chocolate one unchanged, which makes it perfect to be served with tea or as a dessert after a meal. The lemon torta caprese is quite simple to prepare: just take care to mix the eggs with the sugar properly, so that the dough is swollen and frothy. If you have never tasted lemon torta caprese, you will be pleasantly surprised by its delicate flavor and irresistible texture!

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Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time25 Minutes
  • Cooking time50 Minutes
  • Serving8 servings
  • Cooking methodOven
  • CuisineItalian regional
  • SeasonalityEvergreen

Ingredients for a 9-inch (23 cm) diameter lemon torta caprese

If you are gluten intolerant, check that white chocolate chips, potato starch, baking powder, lemoncello and icing sugar have the words “gluten-free” on the label.

11/3 cup peeled almonds (200 g – 7 oz)
11/3 cup white chocolate drops (200 g – 7 oz)
3/4 cup sugar (150 g – 5 oz)
1/2 cup unsalted butter (melted; 120 g – 4 oz)
5 eggs (medium size, at room temperature)
7 tablespoons potato starch (or cornstarch; 50 g – 1,7 oz)
11/2 lemon
2 tablespoons lemoncello (optional)
1 tablespoon baking powder (16 g )
1 pinch salt
q.s. icing sugar (for garnish)


1 Food processor
2 Bowls
1 Spatula
1 Cake pan
Baking paper

How to prepare white chocolate and lemon torta caprese

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To prepare the lemon torta caprese, start by placing the almonds in a food processor together with about half of the sugar required by the recipe. Chop them very finely.

finely chop the peeled almonds for the authentic italian lemon torta caprese

In this way the sugar will absorb part of the oil that the almonds could release. Put it all in a bowl. Put the white chocolate drops in the food processor.

Also chop them quite finely and add them to the chopped almonds. Melt the butter in the microwave or in a saucepan over low heat and pour it into the bowl.

pour the melted butter in the bowl for the white torta caprese

Mix and also add the potato starch (or corn starch) and the baking powder. Grate the zest of 1 lemon – without affecting the white part which would be bitter – and squeeze out the juice; add the juice of another half lemon.

Add the lemon juice and zest to the bowl together with the limoncello (optional). Mix thoroughly.

mix all the ingredients for the lemon torta caprese recipe

In another bowl, shell the eggs and add a pinch of salt and the other half of the remaining sugar. Whip them with an electric whisk for about ten minutes, until they are swollen and frothy.

whipe the eggs with te sugar for the italian torta caprese

For this purpose, it is good that the eggs are not as cold as when they were just taken out of the fridge, but must be at room temperature.

Then add them little by little to the other ingredients, mixing slowly from bottom to top with a spatula, so as not to deflate them.

When you have mixed them you will obtain a fluid and homogeneous mixture. Line a 9-inch (23 cm) diameter pan with parchment paper. Pour the mixture and level it well with the back of a spoon.

the white torta caprese is ready to bake

Bake the lemon torta caprese caprese in the preheated static oven at 338° F (170° C) for 50-55 minutes; after 30 minutes, if the surface already seems golden brown, you can cover the caprese with a sheet of aluminum foil, so that it doesn’t get too dark.

Take it out of the oven and let it cool completely before removing it from the pan. Serve the lemon torta caprese sprinkled with icing sugar at the end of a meal, at breakfast or with afternoon tea.

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How to store the white chocolate torta caprese

You can keep the lemon torta caprese at room temperature for about 3 days.

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