Torta Caprese al Limone (Lemon Torte)

With my passport tucked in a drawer for a while, I couldn’t help but dream of being elsewhere, basking in the glorious sunshine on an island getaway. Capri, one such dreamy Italian island, is known for their lemons, so it should be no surprise that they often show up on dessert plates. This version is dense and moist, much like the original dark chocolate version. The lemon flavor is prominent, but not overpowering with the white chocolate to add balance and creaminess. To serve, it needs nothing more than a dusting of confectioners’ sugar, though some lightly sweetened whipped cream would also pair nicely. This recipe also happens to be naturally gluten-free!

Makes one 9 or 10-inch cakes, serves 10 to 12



  • 10 tablespoons (141 grams) unsalted butter
  • 6 ounces (170 grams) white chocolate, chopped
  • 5 large eggs, separated
  • 3/4 cup (150 grams) granulated sugar
  • 3 ½ cups (354 grams) blanched almond flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • Confectioners’ sugar for serving


Make the torte:

  1. Preheat the oven to 300°F. Grease a 9 or 10-inch springform pan and line the bottom with parchment paper.
  2. Add the butter and the white chocolate to a medium-sized, heatproof bowl set over simmering water and stir until melted. Set aside to cool slightly.
  3. In the bowl of an electric mixer using the whisk attachment, whisk the egg yolks and granulated sugar on medium-high speed until thick and pale, approximately 3 minutes.
  4. Add the almond flour, cornstarch, salt, lemon zest and lemon juice to the egg yolk mixture and stir to combine. Then add the butter and chocolate mixture, again stirring to combine.
  5. In a separate clean mixing bowl and clean whisk attachment, whisk the egg whites to stiff peaks, approximately 3 minutes and gently fold into the egg yolk mixture.
  6. Pour the batter into the prepared pan and bake on the center rack for 65-75 minutes until golden brown throughout and a toothpick inserted in the middle yields a few moist crumbs. Cool completely on a rack.
  7. Unmold the cake and dust with confectioners’ sugar if desired before slicing. This torte can be stored in an airtight container in the refrigerator or at room temperature for 3-4 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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