Saturday, July 20 2024

This recipe takes you to a wonderful place on the Amalfi Coast, the beautiful Capri.

In this beautiful and picturesque land, a dessert renowned and loved by so many, even abroad, was born by a trivial mistake!

Torta Caprese was born under peculiar circumstances.

The story goes that around the 1920s three men went to Carmine’s Pastry Shop commissioning a cake. Up to here everything was normal…except that the three individuals were known as Al Capone’s men!

Carmine, probably caught up in haste or distraction forgot to add the baking powder to the preparation of the requested almond cake.

The result was a low, flavorful cake that, fortunately for Carmine, was much appreciated by the customers!

The cake was a success and went down in history as what we know today as the Torta Caprese.

This is the lemon version.





  • 1 1/3 cups of almond flour (you can use grind almonds)
  • 2/3 cup of white chocolate
  • 7 tbsp of butter
  • 5 tbsp of egg yolks (room temperature)
  • 3/4 cup of egg whites (room temperature)
  • 1 1/4 cups of powdered sugar
  • 1/4 cup of cornstarch or potato starch
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of lemon extract




As a first step, grate the lemon zest and white chocolate.

Now take the softened butter, add half the powdered sugar and beat the mixture with a mixer. Once blended, add the egg yolks and lemon extract.

Separately, beat the egg whites with the remaining sugar until stiff peaks form.

Take the mixture with the egg yolks and add the flours and baking powder.

Mix everything together; the mixture should be quite firm.

Grease and flour a 22-cm-diameter cake pan and pour in the mixture.

Bake at 340 F  for 45 minutes.

Allow to cool and dust with powdered sugar.

Your lemon caprese cake is ready to be served and enjoyed!


Facebook Comments Box




Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also