Happy Wednesday guys! Recipe of the day is Torta Caprese al Limone – gorgeous cake with almonds and Amalfi lemons. 🙂
Yes, I brought some lemons with me from the Amalfi, I just couldn’t resist. They are absolutely the best lemons I’ve ever tried. 🙂 An not only that but I’ve got a bag of recipes with me to make – I mean, I’ll try and recreate the dishes we had. They were all Amazing – from the freshest seafood to the best pasta and pizza. Everything was prepared simple but using seasonal ingredients so the flavour was to die for. There were no paper menus, but rather the staff was informing us what are the dishes the chef prepared for the day. Ahhh, Italy! I can probably go on and on, but let’s get back to the Torta Caprese al Limone.
This elegant cake is quite simple to make but yet has so much flavour. I tried it for the first time a week ago and instantly fell in love. It’s made with almond flour, hence gluten-free and white chocolate. The original version is made with regular chocolate. This one is also called White Caprese or Caprese Bianchi.
To be honest, I haven’t tried the original yet, but it’s definitely on my list. I think it would be a perfect dessert for the upcoming festivities. By the way, are you guys excited about Christmas? As much as it’s a bit of a chaos with all the organising and planning, it’s a truly special time and we love that time of the year. 🙂 Lots of tested recipes are to come so make sure to check regularly.
What you need:
- Almond flour
- 5 eggs
- Lemon zest
- Lemon juice
- Limoncello
- White chocolate
- Butter
- Sugar
- Salt
- Baking powder
- Powder sugar
Here’s how to make this beautiful Torta Caprese al Limone
Ingredients:
- 300g almond flour
- 5 eggs
- 2 lemons, zest only
- 120ml lemon juice
- 1tbsp limoncello
- 170g white chocolate
- 170g butter
- 1tsp baking powder
- 80g sugar
- 1tsp salt
- powder sugar for dusting
Preparation:
- In a bowl, melt the butter and white chocolate and mix well until smooth consistency.
- Beat the egg yolks with the sugar and gradually add the lemon zest, lemon juice and limoncello.
- Whisk in the white chocolate and butter and add the almond flour, baking powder and salt. Mix well.
- In a separate bowl, beat the egg whites until peaks are formed. Fold them into the cake mixture.
- Pour in a greased baking tray and bake in the oven for about 40 minutes.
- Leave to cool and dust with powder sugar.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon. Meanwhile, have a super tasty Wednesday. x
If you’re impatient and would like some daily inspiration, follow me on Instagram. I try to share daily reels, stories and/or posts of the food I cook at home ( I really enjoy the creative bit when making a reel :-)) so come along and give me a thumbs up. 🙂
