Cakes & Bread
Torta Caprese al Limone (Italian Lemon Almond Flourless Cake)
Prep
25 min
Cook
45 min
Servings
10
Level
Medium
Torta Caprese al Limone is the bright sibling of the legendary chocolate torta caprese, born on the island of Capri, with a sharp, fresh lemon aroma and the dense, moist texture typical of flourless cakes. The combination of almond flour, butter, and grated lemon zest creates a flavor that's elegant, slightly tangy, and wonderfully fragrant. Perfect as an afternoon tea treat or a light yet luxurious dessert.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams almond flour
- 200 grams unsalted butter, room temperature
- 180 grams granulated sugar
- 4 eggs, separated into whites and yolks
- 2 lemons grated lemon zest
- 3 tbsp fresh lemon juice
- 30 grams cornstarch
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- to taste powdered sugar, for dusting
🛒 Products You Might Need
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F). Grease a round cake pan (about 20 cm/8 inches in diameter) with butter, and line the bottom with parchment paper.
- 2 Using a mixer, beat the butter and half of the granulated sugar until pale and light, about 3-4 minutes.
- 3 Add the egg yolks one at a time while continuing to beat, then add the grated lemon zest and lemon juice. Mix well.
- 4 In a separate bowl, combine the almond flour, cornstarch, baking powder, and salt, then sift lightly to prevent clumping.
- 5 Gradually add the dry mixture into the butter batter, stirring with a spatula until well combined with no lumps.
- 6 In a separate bowl, beat the egg whites with the remaining granulated sugar until soft peaks form (firm but still soft and glossy).
- 7 Gently fold the beaten egg whites into the main batter in stages, using a folding motion from bottom to top so as not to lose too much air.
- 8 Pour the batter into the prepared pan and smooth the surface with a spatula.
- 9 Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
- 10 Remove from the oven and let cool in the pan for 15 minutes before removing and letting it cool completely on a wire rack.
- 11 Dust the top of the cake with powdered sugar before serving as a sweet, pretty finishing touch.
💡 Tips
• Make sure the butter and eggs are at room temperature so the batter mixes more easily and evenly.
• Don't overmix when folding the beaten egg whites into the batter—just fold until combined so the cake stays light and doesn't turn dense.
• Use organic lemons or wash the peel thoroughly before zesting, since the lemon zest will be eaten along with the cake.
• This cake actually tastes even better if left in the fridge overnight before serving, as the lemon flavor has more time to soak in.
📊 Nutrition Facts / serving
320
Calories (kcal)
7 g
Protein
24 g
Fat
20 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊