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Citrus Torte Caprese

A stunning citrus version of the Italian classic almond flour torte caprese.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian

Ingredients

Citrus Torte Caprese

  • 12 tablespoons butter
  • 6 ounces white chocolate morsels
  • 5 large eggs
  • a pinch of salt
  • 2/3 cup granulated sugar
  • 1 1/2 cups almond flour
  • 1/3 cup fresh citrus juice
  • 2 tablespoons fresh citrus zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon citrus extract (optional, but recommended)

Whipped Citrus Cream

  • 1 cup heavy cream
  • 2 tablespoons confectioners sugar
  • 1 teaspoon citrus zest
  • a few drops of citrus zest

Instructions

  • Preheat the oven to 350 degrees
  • Using a double broiler, melt 12 tablespoons (1 1/2 sticks) of butter and 6oz of white chocolate
  • Once the butter and white chocolate have melted, remove them from the heat and allow them to cool a bit
  • Divide the eggs and place the yolks in a large bowl and the whites into a mixing bowl
  • Add a pinch of salt to the egg whites and whip them either using an electric hand mixer or a stand mixer with whisk attachment until stiff glossy peaks have formed and then set aside
  • Add 2/3 cup of sugar to the egg yolks and whisk them until they have lightened to a pale yellow
  • Add 1/3 cup of citrus juice, 2 tablespoons of citrus zest, the vanilla and citrus extracts and whisk until fully combined
  • Add the melted butter and white chocolate and whisk to combine
  • Add the almost flour and whisk to combineĀ 
  • Gently fold in the whipped egg whites, one third at a time, until everything is fully combined and batter is light and airy
  • Place a greased 9" springform pan over a baking sheet and transfer the batter into the pan
  • Bake at 350 degrees for 40 minutes or until a toothpick comes out from the center clean
  • Transfer the springform pan onto a cooling rack for 10 minutes
  • Gently release the side of the springform and allow the cake to cool fully

The Whipped Citrus Cream

  • Whip 1 cup of heavy cream, a few drops of citrus extract and 2 tablespoons of confectioners sugar until soft peaks form. Fold the citrus zest to the whipped cream and spoon it over the cooled cake