Yield: One 10″ 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
- 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.
- Combine the white chocolate and milk / cream in a microwave safe bowl.
- 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.
- Visit Italian Lemon Almond Flour Cake (Torta Caprese Bianca – grain-free, gluten-free) @ texanerin.com for full directions.