Two of my favourite ingredients have to be lemons and white chocolate, which is why today’s recipe Torta Caprese al Limone or Capri Lemon Cake is one of my favourite sweet treats. The incredible smell of this cake baking in the oven is merely a preview of the meltingly delicious flavours awaiting you. You know those cakes that are so good you close your eyes and groan when you take your first bite? This is one of those. Can you tell I love this cake? I think you will too.
Torta Caprese is a classic Italian cake from the sunny island of Capri, and usually, it is made with dark chocolate. This is a seriously decadent cake and truly delicious as is, but I think switching the dark chocolate out for white and adding zesty lemon (an idea attributed to Sal de Riso) lifts it to the realms of perfection. As a bonus, this cake is gluten-free as it is made with ground almonds rather than flour.
I like to serve Torta Caprese al Limone as an after-dinner treat, usually with a very cold glass of limoncello or prosecco. I have yet to have a dinner guest who didn’t fall in love at first bite. It can be made a few days in advance and actually gets better as it goes along. This cake needs no frosting or icing, just a dusting of powdered sugar to decorate. I like to serve it with a bowl of mascarpone or creme fraiche, though it is so moist, it is wonderful just as it is.
It’s worth getting your hands on the best organic lemons you can find for this cake, as the oils in the zest are what gives it so much flavour. The white chocolate you use is up to you, try to use a decent quality one though, you will be rewarded in every bite.
It looks like it will still be a while until we can travel to the beautiful island of Capri, but in the meantime, we can feast on their cake, sip limoncello and imagine the Italian sunshine. Have you ever been to Capri? Let me know in the comments below! xJ
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
for the cake:
- 75g sugar
- 3 unwaxed lemons, zested and juiced
- 5 eggs
- 100g melted butter
- 1 tsp vanilla extract
- 200g ground almonds
- 200g white chocolate, finely chopped
- 125g powdered sugar
- 50g cornflour/cornstarch
- 1 tsp baking powder
- pinch of salt
- 3 Tbsp powdered sugar
- Heat the oven to 180°C / 350°F / Gas 4 and line the base and grease the sides of a 26cm springform cake tin.
- In the bowl of a stand mixer or a large mixing bowl combine the sugar and the lemon zest, then use your fingers to rub the sugar and zest together releasing all the aromatic oils. Using an electric mixer, beat the eggs and lemon sugar together for 5 minutes until pale and fluffy. Add the butter, vanilla extract and 50ml of the lemon juice and beat until well combined.
- Whisk together all remaining dry ingredients (you can also pulse them together in a food processor), then fold the dry ingredients gently but thoroughly through the beaten egg mixture.
- Pour the cake batter into the prepared tin, give it a little shake to even the surface, then bake in the preheated oven for 35-40 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake in the last 10 minutes of cooking time and if it is starting to over brown cover loosely with a square of tinfoil.
- When the cake is cooked, remove from the oven and allow to cool completely in the tin. When the cake is cool, run a small sharp knife around the edge of the cake, remove from the tin and transfer to a serving plate. Dust generously with powdered sugar and serve.
Nutrition Information:Yield: 10
Amount Per Serving:Calories: 450Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 119mgSodium: 281mgCarbohydrates: 46gFiber: 3gSugar: 36gProtein: 9g
FREQUENTLY ASKED QUESTIONS
Can I make Torta Caprese al Limone in a smaller cake tin?
While I have made this cake many times, I always use the same tin! Flourless cakes can be a little temperamental, so if you want to use a smaller tin you will have to scale the recipe down too.
Can I make this cake in advance?
Yes! In fact, it gets better over a few days. It also freezes well.
My cake didn’t rise very much! Is that right?
Yes, this cake is not a big fluffy confection, rather a more fudge-like dessert. Once you taste it you will see what I mean!