The Torta Caprese supposedly originated in Capri, Italy, and like most Italian cakes, it’s simple and unfussy. The Torta Caprese al Limone is slightly updated with the addition of lemon and white chocolate chips. This is my first gluten-free cake and I completely fell in love with the cake’s almond flour texture, and perfect balance of dense, but moist, crumb. If you omit the lemon rind and juice, the cake still serves as an excellent base for other richer flavors and additions, but as a start, definitely try out the Torta Caprese with lemon and then experiment by adding fruit or chocolate to the cake batter, or top it with different icings, frostings, and/or fruit compotes. The original Torta Caprese is served with a light dusting of icing sugar but I decreased the amount of sugar in the batter so that I can drizzle some lemon/lime glaze on top. Try also dividing the sugars between the yolks and egg whites for a tad bit more volume and height. The cake is a cinch to make and keeps amazingly well when covered and stored in the fridge. Enjoy.
Prep Level: Easy
Ingredients for the cake batter:
1 ½ cups almond flour
5 tablespoons butter (a little bit more than half a stick of butter)
1 cup white chocolate chips
1/3 cup + 1 tablespoon sugar (if you like it sweeter, and are not going to glaze it, then use 2/3 cup sugar)
1/3 cup lemon juice
Rind of 4 big lemons
Pinch of salt
1 teaspoon vanilla extract
Grease and flour a springform pan. Heat the oven to 350F. Place some water in a pot for a bain marie and put an oven-safe dish on top. Add the butter and chocolate chips until they melt. Remove from the heat and whisk the chocolate till smooth. Set aside. In a medium sized bowl beat the egg whites with half the sugar amount till you get stiff peaks. In a separate larger bowl, whisk the yolks with the rest of the sugar and beat till light and frothy. Add the almond flour to the yolk mixture and gently pour the melted butter/white chocolate on top of the flour (in case the butter/chocolate mixture is still hot. We don't want to cook the egg yolks!). Gradually stir everything together. Add the salt, juice and lemon rind to the batter and stir till incorporated. Add, and gently fold in the egg whites, to the batter. Pour the batter in the pan and bake for around 25 minutes or till the surface of the cake is golden and feels firm to the touch. Leave the cake to cool down completely before glazing it.
Ingredients for the Lemon/Lime Glaze:
1 cup icing sugar
Rind of 3 lemons
Rind of 2 limes (optional)
Juice of 1-2 lemons
In a small bowl add the wet ingredients to the dry ingredients and whisk till you have a smooth glaze. Pour over the cake and wait 30 minutes till it sets.