Torta Caprese al Limone
Inspired by Michel’angelo Capri
One 12” torte (cake)
3 cups almond flour
10 ounces white chocolate
1 ½ cups granulated sugar
21 Tbsp unsalted butter (1 1/3 cup), room temperature
½ tsp fine sea salt
8 large eggs, separated
4 large lemons
1 tsp fresh thyme leaves
1) Preheat your oven to 325 degrees. On a parchment-lined sheet pan, lightly toast the almond flour for 8-10 minutes, just until aromatic and slightly browned. Set aside to cool.
2) Increase the oven temperature to 350 degrees.
3) Butter and flour a 12” springform pan and line with a parchment circle.
4) Melt the white chocolate in a bowl sitting over a saucepan of simmering water, stirring occasionally. Set aside to cool.
5) Using a standing mixer, whisk the egg whites to firm peaks. Spoon the whipped whites into another bowl.
6) Reuse the standing mixer but use with the paddle attachment. Mix the sugar, zest of the 4 lemons, the thyme leaves and the salt until the sugar appears wet and is aromatic with lemon. Add the butter, then cream together until smooth and creamy.
7) Add the egg yolks and mix on high speed for 3 minutes. Add the toasted almond flour and mix on medium speed for another 2 minutes.
8) Add the white chocolate to the batter and mix on medium for another 4 minutes.
9) Remove the bowl from the standing mixer and gently fold in the whipped whites with a spatula. Pour the mixture into the prepared pan and bake for 50-60 minutes until a wooden skewer comes out clean.
10) Let the cake cool in the tin. The cake is best baked the day before serving. It will develop a deeper flavor by standing overnight.
