Torta Caprese Bianca (Italian Lemon Cake) –
Enjoy Torta Caprese Bianca an ideal, easy to make cake for early summer picnics and parties. We have been trying a few different wine pairings. Typically the wine needs to be sweet enough or perhaps sweeter than a desert but in this case the lemon adds an additional challenge. Our shortlist includes Riesling, Alsace Pinot Gris, Sancerre or maybe a chilled Sauterne. All can stand up to the lemon and complement the sweetness.
This cake is made without flour so it is pretty light and obviously suitable for anyone with a gluten intolerance.
- 200g ground almonds
- 150g caster sugar
- 150g butter
- 180g white chocolate
- 3 lemons
- 5 eggs
- icing sugar for decoration
Preheat the oven to 180° C.
Carefully melt the white chocolate in a bain marie and then blend it with the ground almonds in a mixer.
Add the butter and sugar and keep blending the ingredients
Transfer the mixture to a bowl and add the eggs one at a time. Add the zest of three lemons and three tablespoons of lemon juice. You could add a small glass of limoncello at this stage as well.
Line a 26cm cake tin with wet, squeezed baking paper and pour in the mixture. Bake for about 45 minutes. If you notice that the cake is becoming too dark and may burn, turn off the oven but leave it inside until the time runs out.
Once ready, remove the cake from the oven and let it rest until the next day. Sprinkle with icing sugar and serve with berries, creme fraiche and a chilled glass of wine.
Let us know which wine you decide to pair it with.