This delightful Torta Caprese with white chocolate is a must-try for any dessert lover. Infused with the bright flavors of lemon and made with almond flour, this cake is incredibly moist and flavorful. It’s also gluten-free, making it an excellent choice for those with celiac disease or gluten intolerance. The combination of white chocolate and lemon zest gives this cake a unique and irresistible taste that is sure to impress.
Why You'll Love This: You’ll love this Torta Caprese for its rich, moist texture and the harmonious blend of white chocolate and lemon. The almond flour base ensures a wonderfully dense yet tender crumb, while the lemon zest and juice add a refreshing citrus note. This cake is not only delicious but also naturally gluten-free, making it suitable for a variety of dietary needs. The recipe is straightforward, and the results are stunning, making it a perfect dessert for any occasion.
Perfect Occasion: This Torta Caprese is perfect for any special occasion, including birthdays, holidays, or dinner parties. It’s also an excellent choice for afternoon tea or as a delightful treat to enjoy with friends and family. Its elegant presentation and delicious flavor make it a standout dessert for any gathering, and its gluten-free nature ensures that everyone can enjoy it.
Decoration Tips: For an elegant finish, dust the cooled cake with powdered sugar. You can also drizzle it with a simple lemon glaze made from powdered sugar and lemon juice. Fresh berries or a few slices of lemon on top can add a pop of color and enhance the presentation. If you’re feeling creative, consider garnishing with white chocolate curls or a sprinkle of chopped almonds.
Ingredients (for an 18 cm pan):
- 180g ground almonds
- 180g white chocolate
- 120g butter
- 40g cornstarch
- Zest and juice of 1 lemon (2-3 tablespoons)
- 120g sugar
- 3 medium eggs (separated into yolks and whites)
Instructions:
- Prepare the White Chocolate:
- Melt the white chocolate in short intervals in the microwave, stirring in between, until smooth. Allow it to cool slightly.
- Prepare the Sugar Mixture:
- In a small bowl, combine the sugar with the lemon zest, mixing well to infuse the sugar with the lemon aroma.
- Make the Cake Batter:
- In a large bowl, beat the softened butter with half of the lemon-infused sugar until light and creamy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the lemon juice and the melted white chocolate until fully incorporated.
- Gradually add the ground almonds and cornstarch, mixing until the batter is smooth.
- Whip the Egg Whites:
- In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar and continue beating until the egg whites are stiff and glossy.
- Combine and Bake:
- Gently fold the whipped egg whites into the cake batter, mixing until just combined.
- Pour the batter into a greased or parchment-lined 18 cm cake pan, spreading it evenly.
- Preheat your oven to 180°C (356°F) with heat from both top and bottom. Bake the cake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool completely in the pan before removing it.
Enjoy your White Chocolate Lemon Torta Caprese, a moist and flavorful dessert that’s perfect for any occasion!