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Italian Lemon Almond Flour Cake

This Italian lemon almond flour cake (also called torta caprese bianca) is filled with lemon flavor and encompasses a beautiful texture! It’s additionally gluten-free and grain-free. It’s gotten a lot of reviews and everybody appears to like it therefore i believed you all required to visualize it, too. :) It’s been a success for protein and non-gluten eaters alike.

Italian Lemon Almond Flour Cake

If you’re uninterested in carrot cake for Easter, this might be a good possibility for Easter dessert! If you’re not uninterested in carrot cake, then I will extremely advocate the gluten-free carrot cake I denote last week. Or these paleo carrot cupcakes!

One factor that individuals keep asking regarding this almond flour cake is that if you'll omit or replace the one cup + three tablespoons of cut chocolate. sadly that’d be a no. That’s a full ton of one thing to omit from a recipe! It’s not AN add-in. It’s required for sweetness and also the structure of the cake.

A few reviewers have experimented with it, however I haven’t. therefore please look at the reviews if you’re fascinated by that. This almond flour cake extremely isn’t one in all my regular healthy (or a minimum of healthy-ish) recipes. If you’d like one thing while not all the sugar, strive my paleo lemon cookies or these paleo lemon bars. each are vegan!

The traditional Italian torta caprese, that I actually have nevertheless to form, is created with bittersweet chocolate. This one uses chocolate however weirdly enough, the chocolate flavor isn’t extremely apparent.

Italian Lemon Almond Flour Cake


  • 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
  • 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
  • 2 tablespoons whipping cream or milk (I used 1.5% milk)
  • 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
  • 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
  • zest of 4 lemons, about 2 tablespoons
  • 4 large eggs, separated
  • 1 teaspoon lemon extract
  • 40 grams (about 2 tablespoons) of limoncello or lemon juice
  • berries and powdered sugar as garnish, optional


  1. Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
  2. Combine the white chocolate and milk / cream in a microwave safe bowl.
  3. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
  4. Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
  5. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
  6. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5

Recipe From : Texanerin Baking

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