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Photo Credit: Elizabeth Newman

Lemon Torta Caprese

15 MINPrep Time
40 MINCook Time
10Servings
(4)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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One of my favorite desserts ever is a torta caprese. It's a quintessential flourless cake (made with almond flour - so it's gluten free!) from the island of Capri, made traditionally with bittersweet or dark chocolate. That said, I might enjoy this lemon torta caprese version even more! In Italy, you'll sometimes see a version of the torta caprese made with white chocolate - and sometimes, like in this recipe, with a bit of lemon as well. It's much less rich than the classic chocolate version, and I find it to be the most perfect bite with coffee or tea in the afternoon.

This cake is great eaten when it's just cooled out of the oven, but it's also delicious when you let it chill overnight in the fridge!

Lemon Torta Caprese
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Lemon Torta Caprese

Category

Dessert

Prep Time

15 minutes

Cook Time

40 minutes

Calories

271

Author:

Giada De Laurentiis

Image of Lemon Torta Caprese

Ingredients

  • 1 1/2 sticks (3/4cup unsalted butter)
  • 6 ounces white chocolate (chopped)
  • 5 eggs (divided)
  • 1/4 teaspoon kosher salt
  • 2/3 cup sugar
  • 1 1/2 cups blanched almond flour
  • 1/4 cup lemon juice (from 2 lemons)
  • 4 teaspoons lemon zest (from 4 lemons)

Instructions

  1. This recipe originated on an episode of Giada Entertains. Episode: Baby Shower Brunch.
  2. Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch.
  3. Preheat the oven to 350 degrees. Butter the inside of a 9 inch spring form pan.
  4. Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar. Using a handheld mixer beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour, lemon juice and lemon zest into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
  5. Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar. Serve with soft whipped cream if desired.

Nutrition

Nutrition

per serving
Calories
271
Amount/Serving % Daily Value
Carbs
28 grams
Protein
7 grams
Fat
16 grams
Saturated Fat
5 grams
Cholesterol
85 milligrams
Sodium
105 milligrams
Fiber
2 grams
Sugar
24 grams
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gluten free
vegetarian

11 reviews & comments

  • Author's avatar image
    Lucy - Apr 02
    ★★★★★
    ★★★★★

    Can you sub cup4cup flour for the almond flour or does it need the texture of the almond flour? Want to make it for Easter.

    Giadzy - Apr 02

    I would recommend sticking with almond flour – it gives it a very moist texture and nutty flavor that’s pretty essential for the cake!

  • Author's avatar image
    Ka - Jun 07
    ★★★★★
    ★★★★★

    Ok! Success on the second keto attempt. It was amazing. I subbed sugar free white chocolate bars and Swerve granular (erythritol), and although it was very dark bordering on burned at the edges, it was because of my dark-colored springform pan. I’ll wrap the pan in reflective foil next time to prevent the over-browning. But I took the torta out at 32 minutes, and although the center was soft and wet, after several hours of refrigeration, it was AMAZING. The texture was almost cheesecake-like, and the dark edges mellowed and did not taste burned at all. I topped it with sugar-free whipped cream, Lilly’s white chocolate shavings, and Swerve-candied lemon zest. My keto son and I loved it. My non-keto daughter did not love the erythritol cooling effect, but we’re used to it and kinda like it. If you want to keto-ize this torta, it is very doable! Just increase the erythritol to 1 cup versus the 3/4 cup sugar. I can’t wait to try a keto chocolate version.

  • Author's avatar image
    Ka - Jun 05
    ★★★★★
    ★★★★★

    I attempted to make a keto version of this torta for my son’s birthday with Lilly’s sugar-free white chocolate chips and a 1-cup mixture of allulose and erythritol sweeteners (which are about 70% as sweet as sugar, hence the increase from the 3/4 cup sugar called for). Lol. Apparently, allulose burns. Quickly. Like in 20 minutes. But the semi-baked cake under the crispy brown crust tasted glorious. I’ll try again with all erythritol. Oh well—lesson learned. I’ll report if I have success next time.

  • Author's avatar image
    The Giadzy Kitchen - Feb 28
    ★★★★★
    ★★★★★

    Hi @HR! This should be good the next day as well! Blanched almond flour is a type of flour made from almonds that have had their skins removed! You can find it in grocery stores or online specialty food stores. No need to pour hot water over it :) Hope this helps!

  • Author's avatar image
    HR - Feb 28
    ★★★★★
    ★★★★★

    Will this be as good if made the day before?
    It says “blanched” almond flour. Can you please elaborate? Do I pour boiling water over it?
    Thank you!

  • Author's avatar image
    Dawn Lorrie Mongeau - Jun 09
    ★★★★★
    ★★★★★

    This is an absolute home run!! Easy to make a very tasty healthy dessert!! My Family requests it for family gatherings! Thank You 🙏

  • Author's avatar image
    Lisa Keeley - Jun 09
    ★★★★★
    ★★★★★

    I made this for a birthday brunch. I wanted something light and gluten free. Super easy and delicious. You can taste the white chocolate and lemon but it's not overpowering. I added a little extra lemon juice and a little extra almond flour. It rose quite a bit in the oven and I ended up leaving it in a bit longer. It was a deep golden brown but very moist on the inside. It didn't retain all of the height as it cooled, but still ended up as pictured on this site. The whipped cream is the perfect complement to the cake. The white chocolate and butter didn't blend well when I was melting them. The white chocolate sank to the bottom and was an odd consistency. The butter was liquid and sat on the top. Both were fresh and good quality. I combined them with an electic mixer after they cooled a bit (probably not necessary). Anyway, it was all fine when everything was combined in the end.

  • Author's avatar image
    YaVoron - Jun 09
    ★★★★★
    ★★★★★

    Has anyone tried to make this with aquafaba instead of eggs?

  • Author's avatar image
    Aaron German - Jun 09
    ★★★★★
    ★★★★★

    I have a question. I made this earlier and accidentally burned it while trying to cook the centre through.? I tried again this evening and lowered the temperature but while the outside is a nice color, the inside is still wet. Did I do something wrong? I followed the recipe exactly.

  • Author's avatar image
    Shannon Thomasser - Jun 09
    ★★★★★
    ★★★★★

    This is fabulous! I made it last night for fun and was in the mood for something lemon. Decorated with fresh whipped cream, lemon zest and pansy flowers in purple and yellow and delivered to our friends. It was a hit! We will be making this one again and again. Easy recipe and we didn't change a thing. We recommend you try this!

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