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Torta caprese al limone (Italian lemon cake)
30 m active | 9 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 363
  • Fat about 25g
  • Carbohydrates about 26g
  • Protein about 7g
This is needed
This is needed for 12 portion
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
Tools
  • One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
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.