Lemon Myrtle "Torta Caprese" (gluten free)

Torta Caprese is a traditional Italian cake made with chocolate and almonds and it is a popular cakes in northern Italy.

We have changed the dark chocolate to White Chocolate, used almonds and introduced Lemon Myrtle for flavour and it is just such a lovely cake. And it is gluten free. We've made it with lemon juice and zest, and without, and it is equally delicious either way. A little lemon juice serves to loosen the mix before adding the egg whites.

This is a perfect cake for a baby shower, or a lovely afternoon tea cake. It is also delicious warmed gently and served with some double cream  or crème fraiche for an elegant dessert. To serve simply sprinkle icing sugar over the top or dress it up with a light frosting and pretty little edible flowers.

We hope you make it and enjoy it as much as we do! 

170g unsalted butter

180 g white cooking chocolate 

5 eggs, separated

pinch of salt

2/3 cup sugar

11/2 cups almond meal

2 teaspoons (10g) Lemon Myrtle

Juice of half large lemon (optional)

zest from half a large lemon (optional)


Preheat the over to 175 C.

On a double boiler, or in the microwave, melt the butter and white chocolate together. If using the microwave, melt in short burst 30 to 40 seconds at a time and stirring after each burst.

With an electric mixer, whip the egg whites with a pinch of salt until stiff peaks form. Set aside

In another bowl, whisk the egg yolks with the sugar until they are pale and creamy. This will take 2-3 minutes. 

Once the egg and sugar mix is ready, reduce the speed of the mixer and slowly pour the melted butter and chocolate mix into the whisked eggs.

Then again, om a low speed , slowly add the almond flour and Lemon Myrtle and the lemon juice and zest. Once incorporated, remove this bowl from the mixer.

Using a rubber or plastic spatula, gently fold a third of the egg whites into the mix  and once incorporated, finally add the remaining egg whites and fold gently into the mix.

Pour into a prepared springform cake tin. We usually line the base with baker's paper and spray lightly with oil first.

Bake on the middle shelf of the oven for 40 to 45 minutes depending on your oven. Check on the cake half way through and adjust temperature if required. Total cooking time is approximately 40 minutes or until the cake is golden brown on top and a skewer inserted in the middle comes out clean. 

Let the cake rest in the tin for about 10 minutes and then gently remove from the tin. Serving this cake warm from the oven with some gorgeous cream or creme fraiche is a delicious treat!



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