Torta Caprese Bianca is a traditional flourless almond cake from the island of Capri. This lighter, white version of the well-known Torta Caprese replaces dark chocolate with white chocolate and fresh lemon, resulting in a rich, fudgy cake with a bright lemon aroma. It’s naturally gluten-free thanks to ground almonds, and makes a wonderful companion to morning coffee or an afternoon treat.
During a visit to Capri I tasted the classic dark chocolate Torta Caprese and fell in love with its dense, almost brownie-like texture. Later I learned about the island’s lesser-known white version, Torta Caprese Bianca, which uses white chocolate and a generous amount of lemon zest for a fresher flavour profile. The white chocolate provides richness and sweetness without overpowering the cake’s citrus notes.
Because the cake is made with ground almonds instead of flour, it stays moist and compact. It is an excellent choice if you need a gluten-free dessert that still feels decadent. In warm months the lemon brightness makes this cake especially appealing; it rarely lasts more than a couple of days in our kitchen.
Ingredient notes
- Ground almonds — also called blanched almond flour; they give the cake its texture and naturally make it gluten-free.
- White chocolate — adds sweetness and fat to the batter. It complements the lemon but does not dominate the flavour.
- Butter and eggs — use at room temperature for best incorporation and even texture.
- Sugar — caster (superfine) sugar works well; granulated sugar can be substituted if needed.
- Unwaxed lemons — we use the zest and fresh juice, so choose unwaxed lemons or wash them thoroughly.
- Powdered sugar — for dusting the cooled cake just before serving.
Our top recipe tips
- Weigh your ingredients — using a kitchen scale improves accuracy and consistency, especially with ground nuts.
- Make ahead — the cake develops flavor overnight; if you can wait, it tastes even better the next day once completely cooled.
- Bring butter to room temperature — soft butter blends more evenly with sugar and eggs for a smoother batter.
- Line the pan — use an 8-inch springform tin, lightly greased and lined with parchment on the base to make removal easy.
- Use the skewer test — bake until the top is golden and a skewer inserted in the center comes out clean or with only a few moist crumbs.
Frequently asked questions
The cake keeps well covered at room temperature for up to 5 days. Store on a cake stand or in an airtight container.
White chocolate contributes sweetness and richness that help balance the almonds and lemon. Replacing it will change the texture and flavor; it’s best to follow the recipe for the intended result.
More Italian desserts to try
Italian Desserts
Torta Caprese (Flourless Italian Chocolate Cake)
Italian Desserts
Sbrisolona al Pistacchio (Italian Pistachio Crumb Cake)
Italian Desserts
Torta Barozzi (Rich, Flourless Chocolate Cake)
Italian Desserts
Pistachio Tiramisu
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Torta Caprese Bianca (Lemon and White Chocolate Cake)
By Emily
Prep: 25 mins | Cook: 50 mins | Total: 1 hr 15 mins | Servings: 12
Overview: A rich, zesty lemon cake made with ground almonds and white chocolate. Dense and moist, it pairs beautifully with coffee and is naturally gluten-free.
Equipment
- 8-inch springform cake tin
- Baking parchment
- Stand mixer or electric whisk
Ingredients
- 200g (about 2 and 1/4 cups) ground almonds (blanched almond flour)
- 90g (1/2 cup) caster sugar, plus 1 tablespoon for the egg whites
- 140g (5 oz) white chocolate, broken into pieces
- 4 large eggs, separated and at room temperature
- 140g (10 tablespoons) unsalted butter, at room temperature, plus extra for greasing
- Zest of 2 lemons
- 1 tablespoon lemon juice
- Pinch of fine salt
- Powdered sugar, for serving
Instructions
- Preheat the oven to 180°C / 350°F (static). Grease an 8-inch springform tin, line the base with parchment and set aside.
- Place the white chocolate pieces in a heatproof bowl set over a pan of simmering water (bain-marie). Stir occasionally until melted. Remove from the heat and allow to cool slightly.
- Separate the eggs, placing yolks and whites into two clean bowls.
- Beat the softened butter with 90g (1/2 cup) caster sugar until light and fluffy using a stand mixer fitted with a paddle attachment or an electric whisk.
- Add the egg yolks one at a time, mixing well after each addition. Fold in the ground almonds, lemon zest, a pinch of salt, and the cooled melted white chocolate until the batter is fully combined.
- In a separate bowl, add the egg whites and 1 tablespoon of lemon juice. Whisk until frothy, then add 1 tablespoon of sugar and continue beating until stiff peaks form. A useful test is tipping the bowl upside down—if the whites hold, they are ready.
- Fold one third of the whipped egg whites into the almond batter to loosen it, then gently fold in the remaining whites in two additions until just incorporated. Be careful not to deflate the mixture.
- Pour the batter into the prepared tin and place it on a baking sheet. Bake for about 45 minutes, until the top is golden and a skewer inserted into the center comes out clean or with only a few moist crumbs.
- Allow the cake to cool in the tin, then release the springform and transfer the cake to a wire rack. Dust with powdered sugar before serving. The flavour improves after resting overnight, if you can wait.
Notes
- The cake keeps well for up to 5 days at room temperature when covered.
- For best results, bring butter and eggs to room temperature before starting.
Nutrition (approximate per serving)
Calories: 295 kcal | Carbohydrates: 19 g | Protein: 6 g | Fat: 23 g
Helpful info for all recipes
- Recipes are developed using a fan (convection) oven unless otherwise stated.
- Vegetables are assumed to be medium sized unless indicated otherwise.
- Nutrition information is an approximation and should be used as a guide only.
Nutrition information is automatically calculated so should be used as an approximation.