Lemon Torta Caprese

9hr 20m
Preparation/cooking time: ca. 30m + Bake: ca. 50m + Refrigerate: ca. 480m

For 12 servings

Nutritional Information

Contains 341 Kcal


  • 200 g shelled ground almonds
  • 100 g white chocolate, coarsely grated
  • 50 g wheat starch (Epifin)
  • 1.5 tsp. baking powder
  • 3 organic lemon
  • 5 eggs
  • 150 g butter, liquid, left to cool
  • icing sugar to dust
  • 100 g sugar

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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.

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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