Torta Caprese is a traditional Italian cake, typically made with dark chocolate and almonds. This "white" version is made with white chocolate, lemon zest and limoncello for an alternative that's just as delicious.
5 medium eggs
200g caster sugar
200g blanched almonds
200g white chocolate, finely chopped
3 lemon zest,
50g potato starch
16g baking powder
50ml extra virgin olive oil
1 lemon, juiced
3 tablespoons limoncello
1/2 teaspoon almond extract (optional)
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Preheat oven to 170 degrees C. Grease and flour or line with baking paper a 22 to 24cm round cake tin.
In a bowl, beat the eggs with 100g of the sugar with until pale and puffy. Set aside.
In a food processor finely chop the almonds with remaining 100g of sugar. Transfer to a bowl and mix with chopped white chocolate and lemon zest. Sift in the potato starch and baking powder then mix well.
Add the extra virgin olive oil, lemon juice, limoncello and almond extract then mix well. Once smooth, gently fold in the egg mixture. Pour the cake mixture into the prepared cake tin.
Bake in preheated oven for 50 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
After 30 minutes (not before or the cake won't rise), check the top of the cake, if it's getting too dark, cover loosely with aluminium foil.
Remove cake from the oven, and let cool in the tin. Transfer to a serving plate and dust with icing sugar.
Make it Gluten Free
This cake is naturally gluten free. As with all gluten free baking, check the labels of all your ingredients to ensure they are 100% gluten free, especially the baking powder and potato starch.