Italian Lemon Almond Flour Cake (grain-free, gluten-free)
Servings 16
This Italian lemon almond flour cake (also known as torta caprese bianca) is full of lemon flavor and has a lovely texture! Because it uses almond flour, it’s naturally gluten-free and grain-free.
Ingredients
- 3 cups + 3 tablespoons (320 grams) finely ground blanched almond flour
- 1 cup + 3 tablespoons (200 grams) chopped white chocolate
- 2 tablespoons whipping cream or milk
- 3/4 cup + 1 tablespoon (180 grams) unsalted butter softened
- 2/3 cup (133 grams) granulated sugar or coconut sugar, divided
- 2 tablespoons lemon zest
- 4 large eggs separated
- 1 teaspoon lemon extract
- 2 tablespoons limoncello or lemon juice
Instructions
- Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper.
- Combine the white chocolate and milk/cream in a microwave-safe bowl.1 cup + 3 tablespoons (200 grams) chopped white chocolate, 2 tablespoons whipping cream or milk
- Heat in 30-second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest.
- Beat the butter with 100 grams of sugar (ignore the amount shown below - it's a technical issue I can't fix) and beat until fluffy.3/4 cup + 1 tablespoon (180 grams) unsalted butter, 2/3 cup (133 grams) granulated sugar
- Add the lemon zest, egg YOLKS (also ignore that it says eggs below - you just want the yolks here) and lemon extract and beat until well combined. Then add the almond flour and the melted chocolate. Add the limoncello / lemon juice and beat until combined.3 cups + 3 tablespoons (320 grams) finely ground blanched almond flour, 2 tablespoons lemon zest, 4 large eggs, 1 teaspoon lemon extract, 2 tablespoons limoncello
- In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
- Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.
Notes
- If using coconut sugar, blend in a coffee grinder first so that it's basically like powdered coconut sugar. I'd be worried about how well non-ground coconut sugar would do with the egg whites. I'm guessing not well. Please note that your cake will be brown and not yellow! It's unfortunately not possible to use coconut sugar and have the cake come out yellow.
- Adapted from Dolce Mania - Torta Caprese Bianca
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