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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- Preparation time25 Minutes
- Cooking time50 Minutes
- Serving8 servings
- Cooking methodOven
- CuisineItalian regional
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.
How to prepare white chocolate and lemon torta caprese
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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.
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.
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.
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.
How to store the white chocolate torta caprese
You can keep the lemon torta caprese at room temperature for about 3 days.