Lemon Caprese Pie

Total time: 9hr 20m
Preparation Time: 30m

For 12 servings

Nutritional Information

Contains 363 Kcal, 7g Protein, 26g Carbohydrates, 25g Fat


  • 200 g shelled ground almonds
  • 100 g white chocolate, coarsely grated
  • 1.5 tsp. baking powder
  • 3 organic lemons
  • 100 g sugar
  • 50 g wheat starch (Epifin)
  • 5 eggs
  • icing sugar to dust
  • 150 g butter, liquid, left to cool
  • Utensils
  • Für eine Springform von ca. 26 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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  • Mix the flour and the remaining ingredients including baking powder in a large bowl. Grate the lemon zest straight into a second bowl, press out the juice and set aside. Add the eggs and sugar to the lemon zest and, using the whisk attachment on a hand mixer, beat for approx. 5 mins. until very pale and frothy. Add 3 tbsp of the reserved lemon juice and the liquid butter to the almond mixture then stir into the egg mixture. Place the dough in the prepared tin. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Drizzle the remaining lemon juice over the torte. Cover the torte with foil and finish baking for approx. 25 mins. Total baking time: approx. 50 mins. Remove, allow to cool a little, remove the frame of the tin. Slide the torte, with the baking paper, onto a cooling rack and leave to cool. Cover the torte and leave to chill for about 8 hours or overnight. Turn the torte out onto a cake plate, remove the paper and dust with icing sugar.
  • Tipp:

    Die Torta caprese al limone schmeckt am zweiten Tag am besten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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