Description

This delicate almond cake is my sweet postcard from Procida, where lemons grow nearly the size of a child’s head and the sea seems to infuse everything with brightness. The recipe takes inspiration from the classic Torta Caprese, traditionally made with dark chocolate, but here the chocolate is white and gently folded with almond flour, butter, and plenty of lemon zest.

Ingredients

Scale

For the cake:
6 ounces high-quality white chocolate, chopped
½ cup whole milk
½ cup unsalted butter, softened
½ cup sugar
4 large eggs, room temperature
Zest of 2 lemons, organic if possible (save lemons for use in the glaze)
1 teaspoon vanilla extract
2 cups almond flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt

For the limoncello syrup:

1 tablespoon sugar
2 tablespoons water
3 tablespoons limoncello
2 to 3 tablespoons fresh lemon juice (from the zested lemons)

Toppings (optional):

Powdered sugar
Toasted sliced almonds
White chocolate shavings

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Instructions

Preheat the oven to 350°F. Grease and line an 8 or 9-inch round cake pan with parchment paper.
In a heatproof bowl set over a pan of gently simmering water (or in the microwave at low power), melt the white chocolate with the milk, stirring until smooth. Be careful not to overheat. Let cool slightly.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add in the eggs one at a time, mixing well after each. Stir in the lemon zest and vanilla, then the cooled white chocolate mixture.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
Transfer the batter to the prepared cake pan and smooth the top.
Bake for 35 to 45 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs. Let the cake cool in the pan for 10 minutes.
While the cake cools slightly, make the limoncello syrup: Combine the sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves, then remove from the heat. Stir in the limoncello and 2 to 3 tablespoons lemon juice, depending on how bright and zesty you’d like it.
Using a toothpick or skewer, gently poke holes over the top of the warm cake. Slowly spoon the syrup over the surface, allowing it to soak in. Cool completely at room temperature.
Dust the top with powdered sugar, toasted almonds and/or white chocolate curls.
Serve slightly chilled or at room temperature. Enjoy!

Notes

Don’t throw away the zested lemons. Use 2 tablespoons fresh lemon juice in the syrup for a subtle citrus finish, or 3 tablespoons for a brighter, lemon-forward flavor.
Choose the best white chocolate you can find. Avoid morsels that often contain stabilizers that affect melting.
The flavor improves if made a day ahead; store in an airtight container at room temperature for 1 day or refrigerate for up to 4 days. Bring to room temperature before serving.
This cake is delightful served with fresh berries or lightly sweetened whipped cream.

Prep Time: 30 minutes
Cook Time: 35-45 minutes