Italian Lemon Torta Caprese Recipe
User Reviews
5
Italian Lemon Torta Caprese Recipe
Description
This Lemon Torta Caprese starts with finely chopped or ground blanched almonds mixed with pieces of white chocolate. Sugar and cold butter are processed together with the almond and chocolate mixture until creamy. Eggs are incorporated one at a time, blending smoothly into a thick batter. Lemon zest and fresh lemon juice add bright citrus notes throughout the cake.
The resulting torta is a flourless almond cake with a tender crumb and moist texture from the butter and eggs. The white chocolate lends a delicate sweetness that complements the tanginess of the lemons. Baking produces a cake with a soft interior and a lightly golden edge.
Powdered sugar decoration finishes the cake, enhancing its presentation. This torta is suited for those who enjoy nutty flavors balanced with lemon freshness in a sweet dessert.
Ingredients
- 200 g almonds 7 oz, blanched and whole or almond flour
- 150 g granulated sugar ¾ cup
- 150 g butter 1 ⅓ stick, unsalted
- 200 g white chocolate 7 oz
- 3 lemon zest, organic, plural
- 2 lemon juice 80 ml (⅓ cup)
- 5 egg whole and medium size
- powdered sugar for decoration
Instructions
- WITH WHOLE ALMONDS: If you are using peeled almonds to make Lemon Caprese Cake, then put them in a food processor and finely chop them at maximum speed for a few minutes.
- Then add the white chocolate in pieces.
- WITH ALMOND FLOUR: If, on the other hand, you have opted for almond flour, then pour it into the food processor and add the white chocolate in pieces. Now finely chop the chocolate with almond flour.
- Finally add the sugar and mix, always with the food processor, to combine.
- Add the butter cut into pieces. It does not need to be at room temperature. You can use it fresh from the refrigerator.
- Mix the butter with the mixture of white chocolate, sugar and almond flour with the food processor for a few minutes at maximum speed. In this way you get a rather thick creamy mixture.
- Transfer it to a bowl. Now add the eggs. You need to add 1 whole egg at a time and mix well to incorporate it into the mixture before adding another.
- Add the lemon juice obtained from squeezing 2 lemons. Mix well to combine. Finally add the lemon zest obtained from 3 untreated lemons amd mix.
- The mixture for Lemon Torta Caprese is ready. Now take a 10 inch (26 cm) round baking pan (for about 8 people). If it's non-stick and has a removable bottom, the better, so you don't have to use baking paper. If not, place a sheet of parchment paper on your round baking pan and pour the mixture. Level it with a spoon.
- Bake in a preheated, ventilated oven at 200°C (390°F) for 5 minutes without opening the oven. Then reduce the heat to 165°C (330°F) and let your Lemon Caprese bake for about 45 minutes more.
- At the end of the baking time, always do the toothpick test! The Lemon Caprese should be moist, soft and truffled inside, but not soggy or runny!
- Remove the cake from the oven and let it cool in the pan for 10 minutes. At this point you can remove it from the pan. Transfer to a serving platter or cake rack and let it cool.
- Lemon Torta Caprese is even better if eaten the next day sprinkled with icing sugar!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 539kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 65mg | 3% |
| Potassium | 361mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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