White Caprese Cake

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

This is another version of the famous "Torta Caprese", a cake made with chocolate and almonds from Capri island: it's less sweet and with a slight lemon flavour

Ingredients

Serves: 6-8

Metric Cups

300 grams ground almonds
250 grams white chocolate (broken into pieces)
150 grams sugar
150 grams butter (softened)
1 tablespoon flour
4 free range eggs
Zest of ½ lemon (grated)

10⅗ ounces almond meal
8⅚ ounces white chocolate (broken into pieces)
5⅓ ounces sugar
5⅓ ounces butter (softened)
1 tablespoon flour
4 free range eggs
Zest of ½ lemon (grated)

Method

White Caprese Cake is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Blitz in the mixer almonds and white chocolate.

When pulverized add butter, egg yolks, flour and lemon zest and mix

Beat the egg whites stiff and add to the batter, folding gently.

Butter and flour a 24 cm cake tin, pour in the cake mixture and bake in the preheated oven at 180°C for 35 minutes

Blitz in the mixer almonds and white chocolate.

When pulverized add butter, egg yolks, flour and lemon zest and mix

Beat the egg whites stiff and add to the batter, folding gently.

Butter and flour a 24 cm cake tin, pour in the cake mixture and bake in the preheated oven at 180°C for 35 minutes