Torta Caprese Bianca al Limone (Italian Almond, White Chocolate and Lemon Cake)

Torta Caprese Bianca al Limone is the white version of the famous Italian Torta Caprese. And like the dark version, it is also gluten free.

Estimated reading time: 6 minutes

slice of lemon cake on blue plate, beautiful cake image
Torta Caprese Bianca al Limone

A little background on the original Torta Caprese first. It’s made with dark chocolate, ground almonds and more often than not, Strega (liqueur). It is named after the island of Capri, where it is said to have been invented. And as with all legends, there are a few stories that explain its origin. But that will have to be a post for another day!

Let’s first work out the Italian words, shall we?

  • Torta – cake
  • Caprese – from or of Capri
  • Bianca – white (masculine, bianco)
  • Limone – lemon
Torta Caprese Bianca al Limone
Be generous with the slice!

So what is Torta Caprese Bianca al Limone?

As mentioned, it is the white version. So instead of dark chocolate, we use white chocolate, and the prevalent flavour is of lemons instead of smoky chocolate and Strega, the Italian liqueur not unlike Jägermeister and the grand old D.O.M. Bénédictine.

So instead of Strega, we use Limoncello to make our Torta Caprese Bianca or Gluten Free Lemon cake, if you must! Limoncello is an Italian lemon liqueur (below). If you don’t do alcohol, you can substitute it with fresh lemon juice.

Frozen Homemade Limoncello in shot glass, black background
Homemade Limoncello

This recipe is part of the Italian desserts cooking classes and gluten free baking classes that I run. It’s one of those recipes that I can make with my eyes closed, but have never got around to actually posting on the blog.

Here I am, finally doing it, and it all came about because one of my friends on the now dead Google+ was asking for help in making the cake. I shared my recipe with him, then as I found myself with a few hours to spare this weekend, I thought why not. Of course, the problem was restricting myself to one slice at a time!

Speaking of Google+ friends, another friend of mine, Rita Dolce, has a recipe for this very same cake, with different ingredient ratios. Her cake is less dense and looks amazingly delicious, as all her recipes are. You can check out Rita’s recipe here, on her blog, Dolce Rita.

Torta Caprese Bianca Recipe

First off, let me tell you that this is a pretty forgiving recipe. Some people like their Torta Caprese Bianca grainy and a little on the dry side. Some people, like me, prefer a denser texture, almost like a pudding, as in the recipe here.

As you get comfortable with it, you can adjust the amount of liquid in your cake to get the drier texture, and see for yourself which you prefer. When I say liquid, I mean the butter and the white chocolate. Ground almonds need more binding then regular flour, so we don’t want to reduce the eggs, as that will cause your cake to fall apart.

Torta Caprese Bianca al Limone (Italian Almond, White Chocolate and Lemon Cake)
Torta Caprese Bianca al Limone with Almond Flakes

Can you leave out the white chocolate when making Torta Caprese Bianca?

Nope, sorry! Not a fan of white chocolate? Well, neither am I. In fact, I rather detest the sickly sweet flavour of white chocolate. So let me tell you that you can’t taste the white chocolate at all in Torta Caprese BiancaIt blends in amazingly.

Can you leave out Limoncello when making Torta Caprese Bianca?

Absolutely. Just replace the limoncello with the same amount of fresh lemon juice. The lemon flavour is fairly pronounced also, because of the lemon zest we add to the cake.

Baking strip
Baking strip

Baking Strip in Cake Making

Cake baking strips (above) are insulating strips that are placed around a cake pan to stop the edges of the cake from baking too quickly, and therefore browning too much. Cakes with a high liquid content, tend to brown quicker, especially eggless cakes.

I use a baking strip when making our torta for exactly the same reason. Given the very moist nature of the cake, the edge does brown quite a bit while waiting for the middle to cook. The baking strip solves that problem. Having said that, I bake it without the baking strip half the time.

Homemade Baking Strips

Just cut an old clean towel into strips the same height as your cake pan. Wet one of the strips thoroughly. Wring dry, then wrap around the cake pan. Secure with a small pin or needle.

Large Eggs measured against ruler
What’s in an Egg Size?

Large Eggs

Over the years, I’ve had many SOS messages on the Cake Decorating 101 page. In this day and age of the global village, where we talk to each other from different parts of the world so easily, we forget that ingredients come in different shape and form, even if they are called the same thing.

So I thought I’d add a picture of the large eggs I use here in the UK. They are probably medium to some of you! As you can see, they are just slightly longer than 2″ (5cm).

Phew, shall we get baking?

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

slice of lemon cake on blue plate, beautiful cake image

Torta Caprese Bianca al Limone (Italian Almond, White Chocolate and Lemon Cake)

Torta Caprese Bianca al Limone is an Italian Almond, White Chocolate and Lemon Cake. So easy to make and absolutely delicious!
4.92 from 70 votes
Print Pin Add to Collection
Course: Dessert
Cuisine: Italian
Keyword: cake, gluten free, italian
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12
Calories: 428kcal
Author: Azlin Bloor


  • You will need a 23cm/9" cake pan, lightly greased.
  • a tabletop mixer or large bowl with handheld beaters


  • 340 g (12 oz) ground almonds (dry almond flour/meal)
  • 2 Tbsp cornfour (cornstarch in the US)
  • 170 g (6 oz) white chocolate
  • 170 g (6 oz) white sugar
  • 170 g (6 oz) salted butter
  • 4 large eggs separated
  • 2 Tbsp limoncello (or 2 Tbsp fresh lemon juice)
  • zest of 2 organic, unwaxed lemons


  • Preheat the oven to 180˚C (350˚F). Reduce by 20˚C/70˚F if yours is a fan oven.
  • Break the white chocolate up into little pieces and place in a microwaveable bowl. Microwave the white chocolate at 50% power for 60 seconds, stir, and give it another 30 – 45 seconds. Stir until it’s all melted. Set aside.
  • Mix the cornflour into the almonds.
  • Beat the egg whites with 2 tablespoons of sugar, until stiff. Set aside.
  • With the same beaters, beat the butter and the rest of the sugar on medium for 1 minute, until pale.
  • Add the yolks, one at a time, beating about 30 seconds before each yolk, still on medium speed.
  • Then add the lemon zest, almonds, white chocolate and limoncello. Fold in with a rubber spatula or wooden spoon.
  • Now, using the same spatula, fold in the stiff egg whites in 3 additions, using a light hand, in an east-west, north-south direction. No stirring round and round.
  • Bake in the preheated oven for 45 – 50 minutes, until the sides are just coming away slightly and a cake tester comes out dry.
  • Leave to cool, then serve as you fancy. Keeps for 2 days, in a tightly sealed container.


Calories: 428kcal | Carbohydrates: 31g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 135mg | Potassium: 64mg | Fiber: 3g | Sugar: 25g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

Share this with someone who'll love it!

43 thoughts on “Torta Caprese Bianca al Limone (Italian Almond, White Chocolate and Lemon Cake)”

    1. Hi Jan, yes it can.
      To defrost, leave or in the fridge overnight, or on the kitchen counter for about 5 – 6 hours (this depends on the season). If it’s in slices, it’ll take much less time.

  1. Hi!

    I made the cake and upon tasting the batter it was a bit too sweet (for my taste) so when the cake was out of the oven and still warm I poked some holes with a toothpick and poured some lemon juice over it. I also love very lemon forward desserts and dislike the idea of pouring lemon syrup over because I don’t want it to be more but less sweet. Hope it will work out great!!

  2. 5 stars
    I’ve made your recipe a few times and it’s fabulous! I love the dense, almost fudge-like texture of the cake. Thanks for sharing your lovely recipe.

    1. Hi Marika, I’m so pleased to hear that. It’s the same for me, that dense texture is why I love this version best, practically pudding-like.

  3. 5 stars
    Omg Azlin I have not been baking because it is so hot and humid here but torta caprese is so very yum and I am craving some cake now.
    Thanks for the tip of using towels as baking strips I will try it out.

  4. 5 stars
    I love lemon flavoured desserts in summer! Usually I’m intimidated by gluten free bakes because that’s something I don’t do very often. But your clearly explained recipe and step by step pictures are encouraging me to try this delicious cake. Soon then!

  5. 5 stars
    Torta Caprese Bianca looks so delicious. Love the lemony flavour in it, it must be tasting so good. As much as I like chocolate, I too am not a fan of white chocolate. It’s good the taste is not enhancing here Azlin.

  6. 5 stars
    Love how soft and melt in the mouth Italian sorta caprese are.With limoncello, simply cannot refuse a slice. And must say it is a good way to use up white chocolate which I too am not a fan of. Torta Caprese Bianca al Limone is bookmarked to try out.

  7. I made this in a hurry last night. Came out fabulous. Thanks for the detailed instructions. Enjoyed a slice just now with a few fresh raspberries. YUM!

  8. I made this cake yesterday (with lemon juice) and it was a HUGE hit with my family and guests! Thanks so much for posting the recipe!

  9. The step-by-step photo instructions are great. It really helps so that you know what consistency the batter should have when it’s mixed. I’ll be trying this soon!

  10. Blair villanueva

    It was fun to ready your post coz am learning italian words and new recipes. This is awesome! Ohh i love torta!

  11. Autumn Murray

    I love limoncello and would love to try your homemade recipe. Thank you for this information.

  12. that looks delicious! And the best thing about it that it’s so easy to make! Great addition for a tea party!

    1. Thank you. Generally, eggless cakes are made with condensed milk. I shall be converting this recipe to an eggless one, as my girls are allergic to eggs. Look out for that.

  13. The Italian Torta Caprese looks so fantastic and scrumptious. You crafted it and photographed it so beautifully that it is a culinary work of art.

  14. I’ve never had a cake like this before. It looks really lovely and I’m sure it tastes amazing with the lemon. I love that it’s gluten free. The flavor’s perfect for the summer! I think the chocolate one’s for colder seasons.

  15. I drooled a little bit. This looks and sounds so damn amazing, especially with a Little limoncello on the side!

  16. I LOVE torta caprese, one of the most delicious cakes ever. I will have to give this one a go, my mum is gluten intolerant but not a huge fan of the torta caprese (she’s more a white chocolate kinda gal) so this one might be her thing!

  17. What an amazing cake. Thank you Lin, I’m a big fan of your cake series, so really pleased with this.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating