Read...
This Italian lemon almond flour cake (also known as torta caprese bianca) is full of lemon flavor and has a lovely texture! It’s also gluten-free and grain-free.
Cook Time: 45 min
Ingredients
- 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
Directions
Please visit texanerin.com for full directions.
