Torta Caprese Bianca is a classic flourless almond cake from the island of Capri. This lighter, white version swaps dark chocolate for white chocolate and adds bright lemon zest for a fresh citrus lift. The result is a dense, moist, fudgy cake that’s subtly sweet and wonderfully zingy — ideal with morning coffee or as an afternoon slice.
I first tried a traditional Torta Caprese on a visit to Capri: a rich, dark, fudgy chocolate cake that left a lasting impression. Later I discovered the island’s white version, Torta Caprese Bianca. Rather than tasting strongly of white chocolate, this variant uses melted white chocolate to add sweetness and richness while lemon zest provides the dominant, refreshing flavour.
Like the classic chocolate Caprese, this cake is made with ground almonds instead of flour, so it’s naturally gluten-free and keeps the same dense, moist texture. It’s a simple, elegant dessert that highlights the quality of a few ingredients: ground almonds, butter, eggs, white chocolate and fresh lemon.
Ingredient notes
- Ground almonds — also labelled blanched almond flour in some regions.
- White chocolate — it provides sweetness and body without overpowering the lemon. Do not omit.
- Butter and eggs — bring to room temperature for best incorporation and texture.
- Sugar — caster (superfine) sugar gives a finer texture, but granulated is acceptable.
- Unwaxed lemons — we use the zest, so ensure the lemons are unwaxed or properly cleaned.
- Powdered sugar — for dusting just before serving.
Top tips for success
- Weigh your ingredients. Baking is precise — a kitchen scale improves consistency, especially with ground almonds.
- Make ahead. The cake develops flavour and texture overnight. Allow it to cool completely before storing or slicing.
- Room temperature butter. Soft butter creams more easily with sugar; if it’s too cold, soften it gently.
- Use a lined springform tin. An 8 inch (20cm) springform tin lined with baking parchment makes removal simple and protects the base from sticking.
- Skewer test. Insert a skewer into the centre: it should come out clean when the cake is done. A few moist crumbs are fine; raw batter is not.
How long does it last?
Stored covered at room temperature, this cake keeps well for up to five days. It often tastes better on day two.
Can I replace the white chocolate?
White chocolate is an important ingredient here — it adds richness and sweetness that balance the lemon. Substitutes will change the texture and flavour.
Related Italian desserts to explore
Italian Desserts
Torta Caprese — flourless chocolate cake
Italian Desserts
Sbrisolona al Pistacchio — pistachio crumb cake
Italian Desserts
Torta Barozzi — rich flourless chocolate cake
Italian Desserts
Pistachio Tiramisu
If you try this White Lemon Caprese Cake or any recipe inspired by these flavours, consider leaving feedback or a rating where you keep your recipes. I enjoy hearing about your results and any variations you tried.
Torta Caprese Bianca (Lemon and White Chocolate Cake)
By Emily
Prep: 25 mins | Cook: 50 mins | Total: 1 hr 15 mins | Serves: 12
Summary: A rich, zesty lemon Caprese cake made with ground almonds and white chocolate. Naturally gluten-free and ideal with coffee.
Equipment
- 8 inch (20cm) springform cake tin
- Baking parchment
- Stand mixer or electric whisk
Ingredients
- 2 and 1/4 cups (200g) ground almonds (blanched almond flour)
- 1/2 cup (90g) caster sugar, plus 1 tablespoon
- 5 oz (140g) white chocolate
- 4 large eggs, at room temperature, separated
- 10 tablespoons (140g) unsalted butter, at room temperature, plus extra for greasing
- Zest of 2 lemons
- 1 tablespoon lemon juice
- 1 pinch fine salt
- Powdered sugar for serving
Instructions
- Grease the springform tin with butter and line the bottom with baking parchment. Preheat the oven to 180°C (350°F) static.
- Break the white chocolate into small pieces and melt it gently in a heatproof bowl set over simmering water. Stir occasionally until smooth, then remove and allow to cool slightly.
- Separate the egg whites and yolks into two bowls.
- In a mixer bowl, cream the room-temperature butter with 90g (1/2 cup) of the sugar until light and fluffy. A paddle attachment or electric whisk works well.
- Add the egg yolks one at a time, beating until each is incorporated. Stir in the ground almonds, lemon zest and a pinch of salt, then fold in the cooled melted white chocolate until the batter is uniform. Set aside.
- Place the egg whites in a clean bowl. Add 1 tablespoon fresh lemon juice and whisk until frothy. Add the remaining 1 tablespoon sugar and continue to whisk to stiff peaks. The meringue should hold its shape — you should be able to tip the bowl and the peaks remain stable.
- Gently fold one third of the whipped egg whites into the cake batter to loosen it, then carefully fold in the remaining whites in two additions until fully incorporated without deflating the mixture.
- Pour the batter into the prepared tin, smooth the top, and place on a baking sheet. Bake for about 45 minutes until the top is golden and a skewer inserted into the centre comes out clean or with just a few crumbs.
- Allow the cake to cool in the tin, then release the springform and transfer the cake to a wire rack. Dust lightly with powdered sugar before serving. The flavour improves after resting overnight.
Notes
- The cake keeps well at room temperature in an airtight container for up to five days.
- For best texture and rise, ensure egg whites are whipped to stiff peaks and folded in gently.
- If you prefer a brighter lemon flavour, serve with a light lemon glaze or extra lemon zest on top, though the cake is delicious plain.
Nutrition (approx. per serving)
Calories: 295 kcal | Carbohydrates: 19 g | Protein: 6 g | Fat: 23 g
Nutrition information is provided as an estimate and should be used as a guideline only.
Helpful information for all recipes
- Most recipes are developed using a fan (convection) oven.
- Ingredients and techniques can vary by region; adapt quantities slightly to suit local produce and oven performance.
- If substituting ingredients, expect changes to texture and flavour — especially in flourless bakes.