Torta caprese al limone (Italian lemon cake)

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

For 12 portions

Nutritional Information

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


  • Egg mixture
  • 3 organic lemon, use the grated zest, set aside all of the juice
  • 100 g sugar
  • 5 eggs
  • Cake batter
  • 100 g sugar
  • 100 g white chocolate, coarsely chopped
  • 200 g shelled ground almonds
  • 1.5 tsp baking powder
  • 50 g wheat starch (Epifin)
  • 150 g butter, melted, left to cool
  • Bake
  • a little icing sugar to dust
  • Utensils
  • One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased

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  • Egg mixture

    Beat together the eggs and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture becomes lighter in colour, mix in the lemon zest.
  • Cake batter

    In a bowl, mix the almonds with all the other ingredients up to and including the baking powder. Combine 3 tbsp of the reserved lemon juice with the melted butter, mix in along with the egg mixture. Transfer the batter to the prepared tin.
  • Bake

    Approx. 25 mins. in the lower half of an oven preheated to 180°C. Drizzle the cake with the remainder of the lemon juice, cover the cake with foil and bake for a further 25 mins. Remove from the oven, allow to cool slightly, remove the tin frame. Transfer the cake to a cooling rack along with the baking paper, leave to cool, cover and refrigerate for approx. 12 hrs. or overnight. Tip the cake onto a cake plate, remove the baking paper, dust with icing sugar.
  • Tip:

    This Italian lemon cake tastes even better the following day.

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