White Chocolate / Citrus Torta Caprese

Ingredients

• 5medium organic eggs, separated and at room temperature
• 200 gwhite chocolate, preferably Italian
• 113 g (½ cup)unsalted butter
• 100 g (½ cup)sugar
• 1 pinchsalt
• 64 g (½ cup)cornstarch
• 192 g (2 cups)almond flour
• 1 envelopelievito Paneangeli or 2 tsp baking powder
• 2lemons, zested and juiced
• 1orange, zested and juiced
• To tastelimoncello, Cointreau or lemon extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Separate the eggs

   Separate the egg whites from the yolks.

3. 3

   Whip the whites

   Whip the egg whites until they form stiff peaks, then set them aside.

4. 4

   Beat yolks and sugar

   Beat the egg yolks with the sugar for about 5–7 minutes, until pale and yellow.

5. 5

   Add the citrus

   While the yolk and sugar mixture is being mixed, add the lemon and orange zest and juice.

6. 6

   Melt chocolate and butter

   Melt the butter and white chocolate together in a bain-marie, double boiler or microwave, taking care not to burn them.

7. 7

   Mix in the chocolate

   Keep mixing the yolk and sugar mixture as you gradually add the melted butter and chocolate.

8. 8

   Add dry ingredients

   Once the butter and chocolate are fully incorporated, add the almond flour, lievito and cornstarch, then mix to combine.

9. 9

   Add the flavouring

   If using limoncello, Cointreau or lemon extract, add it and mix to combine.

10. 10

    Fold in the whites

    By hand, gently fold in the whipped egg whites a little at a time, taking care not to deflate the batter.

11. 11

    Bake the cake

    Bake in a greased 23 cm (9-inch) springform tin for about 45 minutes, until done.

What is torta caprese?

Torta caprese is an Italian almond cake associated with the island of Capri, traditionally made without wheat flour. This version pairs almond flour with white chocolate and lemon and orange for a sweet, fragrant variation.

The whipped egg whites provide lift, while the ground almonds keep the cake tender and substantial. Citrus zest and juice bring freshness to the rich mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1020 calories, 18g protein, 88g carbs, 70g fat.

Almond flour, butter and white chocolate account for much of the fat, while the chocolate and sugar contribute most of the carbohydrates. Eggs and almonds provide the main protein; pair a slice with fresh fruit or serve a smaller slice after a meal with a source of protein.

The key ingredients

Almond flour: it gives the cake its characteristic nutty flavour and moist crumb, so mix it in evenly with the other dry ingredients.

White chocolate: choose a bar or baking chocolate that melts smoothly. Its sweetness is offset by the lemon and orange.

Citrus: zest both fruits before juicing them, and add the zest as well as the juice for a fuller flavour.

Whipping and folding the eggs

Egg whites: beat them to stiff peaks, so they can help lighten the batter. Make sure the bowl and beaters are clean and dry.

Gentle folding: add the whites in batches and fold by hand until no large streaks remain. Vigorous stirring can knock out the air you have whipped in.

Melting the chocolate

Low heat: melt the butter and chocolate gently, whether using a double boiler or microwave. Stop heating once the mixture is smooth, and avoid overheating it.

Gradual mixing: add the melted mixture little by little while beating the yolks and sugar. This helps it blend into the batter without leaving streaks of fat.

How to judge doneness

Timing: the recipe gives about 45 minutes at 175°C (350°F), but ovens and tins can vary. Begin checking around that point rather than relying on time alone.

Centre: the cake should look set rather than liquid in the middle. Let it cool before removing the springform ring, as the warm cake will be delicate.

Serving the cake

This cake works well served in modest slices with tea or coffee. A little fresh fruit alongside it can bring extra tartness and contrast.

If serving it after a meal, keep accompaniments simple: the white chocolate, almonds and citrus already provide plenty of flavour.

Recipe notes & tips

• Bring the eggs to room temperature before separating and mixing them.
• Zest the lemons and orange before cutting them to juice.
• Melt the chocolate and butter gently, stirring until smooth.
• Fold the egg whites in by hand in several additions to preserve their volume.
• Grease the springform tin before adding the batter.
• Let the cake settle before releasing the springform ring.

Variations

• More lemon: use a little extra lemon zest for a sharper citrus note.
• Orange-forward: emphasise the orange zest for a softer, sweeter aroma.
• Limoncello: add it to the batter for a lemon liqueur accent.
• Cointreau: use it in place of limoncello for an orange liqueur note.
• Lemon extract: choose it instead of liqueur for a non-alcoholic flavouring.

Common mistakes to avoid

• Overheating the chocolate: melt it gently and stop as soon as it is smooth.
• Under-whipping the whites: beat until stiff peaks form before setting them aside.
• Deflating the batter: fold the whites in gently rather than stirring vigorously.
• Adding the melted mixture all at once: pour it in gradually while continuing to mix.
• Removing the cake too soon: allow it to settle before taking off the tin ring.

How to store

Once cool, cover the cake and keep it in the fridge for up to 3 days. Bring slices towards room temperature before serving, or warm them briefly in a low oven.

Frequently asked questions