Torta Caprese Bianca, Lemon Caprese Cake

Torta Caprese Bianca is a traditional flourless almond cake from the Island of Capri. It's the white version of the famous Torta Caprese but it's made with white chocolate and fresh lemon instead of dark chocolate. It's rich, fudgy, moreish and solid served with your morning coffee.

A few years ago we visited the island of Capri, where we tasted a traditional Torta Caprese for the first time. It was rich, dark, fudgy, and good, and we've been making it ever since.

We later discovered that there is also a traditional white version of the cake called Torta Caprese Bianca.

Instead of dark chocolate, it's made with white chocolate and lots of lemon zest. Although there is white chocolate involved it's not the dominant flavour. It's there to add sweetness and richness and the cake much tastes of zingy, fresh lemon.

Much like a classic Torta Caprese, this cake is flourless and made with ground almonds, so it's naturally gluten-free and still has the same dense, moist texture that we love.

It's the solid cake to enjoy with your morning coffee or as an afternoon snack. We love it, especially during summer (it never lasts longer than two days!).

Ingredient notes

• Ground almonds – also known as blanched almond flour in the US.
• White chocolate – even if you're not a fan of white chocolate, don't skip this ingredient. It adds sweetness and richness, and the cake doesn't taste of white chocolate.
• Butter and eggs – make sure these are both at room temperature before baking.
• Sugar – We used caster sugar, which is superfine, but granulated will also work.
• Unwaxed lemons – make sure your lemons are unwaxed as we're using the rind/zest.
• Powdered sugar (not pictured) – this is for dusting on top right before serving.

Our top recipe tips

• Use a kitchen scale – although we personally weigh everything with a scale and check the volume in cups there's definitely room for error when baking with cups so we highly recommend using a kitchen scale for best results.
• Prep in advance – if you can resist temptation (we rarely can lol), the cake tastes even better the next day. Please make sure it has completely cooled before cutting into it.
• Room temp butter – if your butter is cold, you can use our guide on how to soften butter so it's suited to baking.
• Line your cake tin – We highly recommend using a springform tin so it's easy to remove the cake and make sure it's lightly greased with butter and lined with baking parchment on the bottom. Don't take any chances, even if you are using a non-stick baking pan.
• Use the skewer test – insert a skewer or toothpick into the centre of the cake; if it comes out clean, it's ready. If there is thick batter on it, it needs longer.

How long does it last?

The cake will keep well at room temperature (covered) for up to 5 days.

Can we replace the white chocolate with something else?

Unfortunately, no, but the cake does not have a strong white chocolate flavour; it's there to add sweetness and richness.

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

Ingredients

Makes 12 servings

• 2 and 1/4 cups (200g) ground almonds ((blanched almond flour in the US))
• 1/2 cup (90g) caster sugar (plus 1 tablespoon (can also use granulated))
• 5 oz (140g) white chocolate
• 4 large eggs (at room temperature, separated)
• 10 tablespoons (140g) unsalted butter (at room temperature, plus extra for greasing)
• Zest of 2 lemons
• 1 tablespoon lemon juice
• 1 pinch fine salt
• powdered sugar (for serving)

Equipment

• 8 inch springform cake tin
• Baking parchment
• Stand mixer or electric whisk

Method

1. Grease your cake pan with butter and line the bottom with parchment paper. Preheat your oven to 180C/350F static.

2. First, break the white chocolate into small pieces and place in a bowl over a small pot of simmering water. Stir every now and then until completely melted, then remove the bowl and let it cool.

3. Separate the egg whites and yolks and place them in separate bowls.

4. Put the butter and 90g (½ cup) sugar in the bowl of a stand mixer and beat them together until light and fluffy using a paddle attachment (you can use a regular electric whisk instead).

5. Add the egg yolks one at a time until fully incorporated, then add the ground almonds and give it a quick stir. Add the lemon zest, a pinch of salt and the cooled melted white chocolate. Mix everything into the batter until fully combined, then set aside.

6. Place the egg whites in a large bowl and add 1 tablespoon of fresh lemon juice. Use electric beaters and whisk the eggs until frothy. Add 1 tablespoon of white sugar, then whip the eggs to stiff peaks.

7. Tip: You should be able to tip the bowl upside down when they are ready. If you tip the bowl to the side and the egg whites slide in the bowl, you need to keep beating them.

8. Fold the egg whites ⅓ at a time into the cake batter until fully incorporated. Pour the batter into your prepared cake pan and place on a baking sheet.

9. Bake in the oven for 45 minutes until golden brown on top and a skewer inserted in the middle comes out clean.

10. Let the cake cool, then remove from the cake pan to a wire rack. Dust with powdered sugar before serving. The cake tastes even better the next day.

Kitchen notes

• The cake tastes even better the next day and will keep well for up to 5 days.