![\"TORTA](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/04\/bakefromscr_0122Web-696x522.jpg\" "\\"bakefromscr_0122Web\\"\/")
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This luscious Italian cake marries rich, buttery almonds with bright, refreshing lemon. It\u2019s a great make-ahead dessert because the cake needs to stand overnight before serving.<\/p>\n
Torta Caprese al Limone<\/h2>\nMakes 1 (12-inch) cake<\/span>Recipe adapted from Michel\u2019angelo Capri<\/em><\/span><\/div>\n\n\n\n- 3<\/span> cups<\/span> plus 2 tablespoons (300 grams) blanched almond flour<\/span><\/li>\n
- 10.5<\/span> ounces<\/span> (300 grams) white chocolate, broken into pieces<\/span><\/li>\n
- 1\u2153<\/span> cups<\/span> (300 grams) unsalted butter, room temperature<\/span><\/li>\n
- 1\u00bd<\/span> cups<\/span> (300 grams) white granulated sugar<\/span><\/li>\n
- 8<\/span> large eggs (400 grams), separated<\/span><\/li>\n
- 4<\/span> large lemons (720 grams)<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (15 grams) Limoncello (recipe follows)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
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Preheat oven to 160\u00b0C (320\u00b0F). Spread almond flour on a rimmed baking sheet, and toast for 5 minutes.<\/p>\n<\/li>\n
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Increase the oven temperature to 180\u00b0C (350\u00b0F).<\/p>\n<\/li>\n
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Line a 12-inch (30cm) round cake pan with baking paper, or grease with butter or baking spray with flour.<\/p>\n<\/li>\n
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Melt the white chocolate in a bowl sitting over a saucepan of simmering water, stirring occasionally.<\/p>\n<\/li>\n
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Using a kitchen mixer fitted with the paddle attachment, mix the butter and sugar for approximately 7 minutes on medium speed until smooth and creamy.<\/p>\n<\/li>\n
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Hand-whisk the egg whites until you have firm peaks (or, if preferred, use a handheld mixer). Stir the egg yolks with a spoon until smooth.<\/p>\n<\/li>\n
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Pour the egg yolks into the butter and sugar mixture and set on high speed for approximately 3 minutes.<\/p>\n<\/li>\n
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Pour the toasted almond flour into the butter, sugar and egg yolk mixture on medium speed for approximately 2 minutes.<\/p>\n<\/li>\n
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Wash and zest the lemons. Take the bowl of melted white chocolate, and stir in the lemon zest and Limoncello before pouring into the kitchen mixer on medium speed for a further 4 minutes.<\/p>\n<\/li>\n
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Then remove the bowl from the kitchen mixer and gently fold in the egg whites, stirring from the bottom up.<\/p>\n<\/li>\n
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Pour the mixture into the cake tin and place it into the preheated oven for 50 minutes to 1 hour. Check with a cake tester. Once cooked, remove from the oven and then let the cake cool in the tin. Let the cake stand at least overnight before eating. Store in an airtight container for up to 4 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\u00a0<\/p>\n
\n\nLimoncello<\/h2>\n
- \n
- 3<\/span> cups<\/span> plus 2 tablespoons (300 grams) blanched almond flour<\/span><\/li>\n
- 10.5<\/span> ounces<\/span> (300 grams) white chocolate, broken into pieces<\/span><\/li>\n
- 1\u2153<\/span> cups<\/span> (300 grams) unsalted butter, room temperature<\/span><\/li>\n
- 1\u00bd<\/span> cups<\/span> (300 grams) white granulated sugar<\/span><\/li>\n
- 8<\/span> large eggs (400 grams), separated<\/span><\/li>\n
- 4<\/span> large lemons (720 grams)<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (15 grams) Limoncello (recipe follows)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n\n- \n
- \n
Preheat oven to 160\u00b0C (320\u00b0F). Spread almond flour on a rimmed baking sheet, and toast for 5 minutes.<\/p>\n<\/li>\n
- \n
Increase the oven temperature to 180\u00b0C (350\u00b0F).<\/p>\n<\/li>\n
- \n
Line a 12-inch (30cm) round cake pan with baking paper, or grease with butter or baking spray with flour.<\/p>\n<\/li>\n
- \n
Melt the white chocolate in a bowl sitting over a saucepan of simmering water, stirring occasionally.<\/p>\n<\/li>\n
- \n
Using a kitchen mixer fitted with the paddle attachment, mix the butter and sugar for approximately 7 minutes on medium speed until smooth and creamy.<\/p>\n<\/li>\n
- \n
Hand-whisk the egg whites until you have firm peaks (or, if preferred, use a handheld mixer). Stir the egg yolks with a spoon until smooth.<\/p>\n<\/li>\n
- \n
Pour the egg yolks into the butter and sugar mixture and set on high speed for approximately 3 minutes.<\/p>\n<\/li>\n
- \n
Pour the toasted almond flour into the butter, sugar and egg yolk mixture on medium speed for approximately 2 minutes.<\/p>\n<\/li>\n
- \n
Wash and zest the lemons. Take the bowl of melted white chocolate, and stir in the lemon zest and Limoncello before pouring into the kitchen mixer on medium speed for a further 4 minutes.<\/p>\n<\/li>\n
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Then remove the bowl from the kitchen mixer and gently fold in the egg whites, stirring from the bottom up.<\/p>\n<\/li>\n
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Pour the mixture into the cake tin and place it into the preheated oven for 50 minutes to 1 hour. Check with a cake tester. Once cooked, remove from the oven and then let the cake cool in the tin. Let the cake stand at least overnight before eating. Store in an airtight container for up to 4 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\u00a0<\/p>\n
\n\nLimoncello<\/h2>\n
- 10.5<\/span> ounces<\/span> (300 grams) white chocolate, broken into pieces<\/span><\/li>\n