slice of lemon cake on blue plate, beautiful cake image

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

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 12 1x


Torta Caprese Bianca al Limone is an Italian Almond, White Chocolate and Lemon Cake. So easy to make and absolutely delicious!



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

You will also need a 23cm/9″ cake pan, lightly greased.


  1. Preheat the oven to 180˚C (350˚F). Reduce by 20˚C/70˚F if yours is a fan oven.
  2. 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.
  3. Mix the cornflour into the almonds.
  4. Beat the egg whites with 2 tablespoons of sugar, until stiff. Set aside.
  5. With the same beaters, beat the butter and the rest of the sugar on medium for 1 minute, until pale.
  6. Add the yolks, one at a time, beating about 30 seconds before each yolk, still on medium speed.
  7. Then add the lemon zest, almonds, white chocolate and limoncello. Fold in with a rubber spatula or wooden spoon.
  8. 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.
  9. Bake in the preheated oven for 45 – 50 minutes, until the sides are just coming away slightly and a cake tester comes out dry.
  10. Leave to cool, then serve as you fancy. Keeps for 2 days, in a tightly sealed container.

  • Category: Cakes
  • Cuisine: Italian