Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 55 minutes
Rustic Elegance: Lemon Torta Caprese
A Twist on a Classic Italian Dessert
Lemon Torta Caprese takes its inspiration from the beloved chocolate version born on the island of Capri, but trades cocoa for the brightness of fresh lemons and creamy white chocolate. This flourless Italian cake, made with almond flour, offers a refreshing citrus twist on a traditional favorite—and it’s every bit as indulgent.
The Texture That Keeps You Coming Back
This cake is all about contrast. The crusty, golden-brown exterior gives way to a moist, spongy interior with a tender crumb that melts on your tongue. The almond flour gives it a light nuttiness while the white chocolate adds subtle richness. But it’s the lemon—fresh juice and zest—that makes the whole thing sing with brightness and flavor.
An “Ugly/Beautiful” Showstopper
Let’s talk looks. This isn’t a frosted, fussy layer cake. It’s rustic. Slightly cracked on top, a bit imperfect around the edges—and that’s the charm. It’s beautiful in the way a sun-dappled lemon grove is beautiful: natural, simple, and completely inviting. A dusting of confectioners’ sugar and a generous cloud of whipped cream elevate the presentation without taking away its humble elegance.
The Cream That Brings Balance
The unsweetened whipped cream, lightly touched with confectioners’ sugar, is the perfect foil to the cake’s zesty richness. It softens the tart edges of the lemon and adds a luscious mouthfeel without competing for attention. It’s not just garnish—it’s essential.
Make It Ahead, Serve It Proudly
This cake is a perfect make-ahead dessert. Bake it, cool it, and keep it lightly covered until ready to serve. It’s best at room temperature, when the flavors are at their peak and the texture is soft and supple.
Perfect for Any Occasion
Whether you’re serving it after a rustic Italian meal or as the centerpiece of an afternoon tea, Lemon Torta Caprese wins hearts. It’s casual enough for a backyard gathering, but impressive enough to bring to a celebration.
A little cracked, a little golden, a lot lemony—and absolutely unforgettable.
Download PDF to PrintIngredients:
1 1/2 sticks unsalted butter (3/4 cup)
6 ounces white chocolate, chopped
5 large eggs, divided
1/4 teaspoon kosher salt
2/3 cup sugar
1 1/2 cups flour, almond
1/4 cup lemon juice (from 2 lemons)
4 teaspoons lemon zest (from 2 lemons, divided)
FOR WHIPPED CREAM:
1 tablespoon confectioner’s sugar (plus add’l for powdering cake)
1 cup whipping cream
Instructions:
MELT BUTTER & CHOCOLATE (10 minutes):
Place the butter and chocolate in the top of a double boiler and melt until smooth.
Cool slightly until just warm to the touch.
Preheat the oven to 350°F.
PREPARE BATTER (10 minutes):
Butter the inside of a 9 inch spring form pan.
Place the egg whites with the SALT in a standing mixer (or medium bowl).
Beat the whites in the standing mixer on MEDIUM speed until stiff peaks form, about 2 minutes.
Place the yolks in a mixing bowl and mix with the SUGAR.\
Add the yolk/sugar mixture to the standing mixer egg whites and beat on MEDIUM speed until light, pale and fluffy, about 1-1/2 minutes.
In a large mixing bowl, stir the chocolate mixture, almond flour, lemon juice and lemon zest.
In 2 batches, using a rubber spatula to fold the egg mixture into the chocolate base.
BAKE (45 minutes):
Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
COOL (30 minutes):
Cool completely on a wire rack.
When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar.
Top with sprinkled confectioner’s sugar and mound whipped cream on the cake top. Sprinkle a few more lemon zest on top.
Serving Ideas: This cake is great eaten when it’s just cooled out of the oven, but it’s also delicious when you let it chill overnight in the fridge!
Per Serving (excluding unknown items): 987 Calories; 80g Fat (73.9% calories from fat); 21g Protein; 43g Carbohydrate; 8g Dietary Fiber; 267mg Cholesterol; 196mg Sodium; 44g Total Sugars; 1mcg Vitamin D; 274mg Calcium; 3mg Iron; 630mg Potassium; 163mg Phosphorus. Exchanges: .
