GF Lemon Almond Cake (Torta Caprese Bianca)
Spring means freak snowstorms and a gathering of my sisters…and last week we had both. Once everyone made it through the weather and to our destination safely we had a lovely weekend of eating, laughing, sharing, sight seeing, and then of course eating some more. On our last day we hung out at Zanzibar Coffee and enjoyed the (midwestern) Mediterranean scenery, good tea, and freshly roasted coffee.
I normally don’t make the effort to bake cakes that require egg whites to be whipped, but when heading into a time with people who express such joy over their food I become motivated to take the extra steps. Other than the egg whites (which really aren’t that difficult) this cake is easy to make and gives a lemony punch to your tea time. Or dessert. Or breakfast.
Love that little skunk tail from an Elisabeth Maurland plate!
Italian Almond Lemon Cake
Prep Time: 30 minutes
Bake Time: 30-45 minutes
Preheat the oven to 350 degrees Fahrenheit.
Prep a 10 inch cake pan (or two smaller ones) with butter and parchment paper on the bottom for easy removal.
Carefully separate 5 eggs.
Melt in a bowl over simmering water:
2 x 4oz. bars White Chocolate
1 cup (2 sticks) Butter
2 Tablespoons Cream
When melted remove from heat and allow to cool slightly.
Mix together in a bowl:
5 Egg Yolks
2/3 cup Sugar
3 1/2 cups Almond Flour, Almond Meal, or blanched Almonds medium-ground in a food processor
4 Tablespoons Lemon Rind (about 4 lemons)
1/4 cup Lemon Juice
1 teaspoon Lemon Extract
1 teaspoon Vanilla Extract
1/8 teaspoon Sea Salt
Mix in the slightly cooled White Chocolate mix.
In a large bowl whip until stiff peaks:
5 egg whites
Fold whites into the almond mixture in 3 stages.
Pour into pan(s) and bake for 40-45 minutes for a large cake, or 30-35 minutes for the two smaller cakes. The inside should seem almost underdone.
Enjoy the cake unadorned, or serve with any of these:
Mascarpone and Whipped Cream
Chocolate Fudge Sauce