Lemon and White Chocolate Torta Caprese

    1 hour 10 minutes

    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.

    13 people made this

    Serves: 8 

    • 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)

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 170 degrees C. Grease and flour or line with baking paper a 22 to 24cm round cake tin.
    2. In a bowl, beat the eggs with 100g of the sugar with until pale and puffy. Set aside.
    3. 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.
    4. 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.
    5. Bake in preheated oven for 50 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
    6. 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.
    7. 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.

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    Reviews in English (1)


    Truly fabulous cake, looks exactly as this one in the photo ( including colours), nice crust outside and heavenly moist inside. I didn't have limoncello so used cointreau instead which was a good choice (I guess Amaretti also may go well). I used the optional almond extract - good choice. Be carefull as the cake is quite sweet, I had only 150g of white chocolate in cupboard and I wouldn't put more. It took only 45 min to bake on 160-150C without covering. Definitely is going to be repeated  -  16 Apr 2016  (Review from Allrecipes UK & Ireland)