Lemon torta caprese (lemon, almond and olive oil cake)

Nothing speaks more of the Amalfi Coast than its most legendary dessert, la torta caprese, a combination of zesty lemons, velvety white chocolate, olive oil and almond meal, and it's gluten-free too.

Lemon torta caprese. Credit: Silvia's Italian Masterclass

• serves

  8

• prep

  10 minutes

• cook

  1:10 hour

• difficulty

  Easy

Stream free On Demand

Like they do in Amalfi

episode • Silvia's Italian Masterclass • 

Cooking • 

21m

G

episode • Silvia's Italian Masterclass • 

Cooking • 

21m

G

Ingredients

• 120 ml extra virgin olive oil
• 180 g white chocolate, chopped
• 5 eggs, separated
• 180 g caster sugar
• juice and finely grated zest of 4 lemons
• 1 tsp vanilla essence or paste
• 300 g almond meal
• small pinch of salt

To serve

• Berries and mascarpone or ice cream
• Pure icing sugar, to dust
• Limonata (Italian lemonade)

Instructions

1. Preheat oven to 180°C. Spray a round 22 cm (base measurement) cake pan with oil. Line base and side with non-stick baking paper.
2. Place oil and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly.
3. Use an electric beater to beat egg yolks and sugar in a bowl until fluffy. Add lemon juice, lemon zest, vanilla and almond meal and stir. Add in the cooled chocolate mixture and stir.
4. Use a clean electric beater to beat egg whites with a small pinch of salt in a clean, dry bowl until firm peaks form. Gently fold half of the egg white into the cake batter until just combined. Fold in the remaining egg white until mixed.
5. Pour into prepared pan. Bake for 10 minutes. Reduce oven to 160°C. Bake for a further 55-60 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, then turn out onto a wire rack to cool completely.
6. Serve as it is or dusted with icing sugar and with dollops of ice cream, mascarpone or whipped cream and berries and ice-cold limonata.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Like they do in Amalfi

episode • Silvia's Italian Masterclass • 

Cooking • 

21m

G

episode • Silvia's Italian Masterclass • 

Cooking • 

21m

G