Torta Caprese Bianca

There are at least two versions of Torta Caprese, the traditional chocolate and almond version and the delicious lemon version known as Torta Caprese Bianca shown here. Limoncello is from the Amalfi coast, specifically Sorrento, and is used in this cake. Both tortas are fantastic and also completely different. Try them both!

The Recipe

by volume                                                        by weight

1/3 cup cornstarch                                   42 grams cornstarch

1 cup sugar                                                   198 grams sugar

1 tablespoon baking powder               12 grams baking powder

2 cups almond flour                                 192 grams almond flour

5 large eggs                                                 340 grams eggs

10 tablespoons melted butter            140 grams melted butter

2/3 cup chopped                                       100 grams chopped
white chocolate                                         white chocolate

3 tablespoons lemon zest                    18 grams lemon zest

6 tablespoons lemon juice                  84 grams lemon juice

2 tablespoons limoncello                     28 grams limoncello

 

Directions

Heat the oven to 350F and line the bottom of an 8 inch cake pan with parchment paper.

Mix the cornstarch, baking powder, and half of the sugar with the almond flour.

Melt the butter and add the white chocolate. Stir until the chocolate is completely melted. Add the lemon juice, lemon, zest, and limoncello.

Whip the eggs with the second half of the sugar until very light. This will take about 5 minutes.

Stir the butter and white chocolate mixture into the almond flour until combined.

Gently incorporate the almond flour mixture into the whipped eggs.

Spoon the batter into the pan and bake until just set in the center. Let the cake cool completely in the pan.

Dust the top of the cake with powdered sugar and sliced, toasted almonds if desired.

Alternatives

I love this delicious cake! A few fresh berries are all that is needed for this lovely torta. I used unblanched almond flour and you can see the flecks of the almond skin in my cake – especially in the interior. I don’t mind that but if you prefer the cake to have a perfect, lemony yellow interior, be sure to use blanched almond flour for the cake. If you can’t find almond flour made with the skins removed, just buy blanched almonds, either sliced, slivered, or whole. Grind them in the food processor until very fine. Be sure to sift so that any larger pieces are removed and the texture of your cake will remain fine and delicate.

 

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