Torta Caprese Bianca is a classic flourless almond cake from the island of Capri. This lighter, white version of the well-loved Torta Caprese swaps dark chocolate for white chocolate and bright lemon zest. The result is a rich, fudgy cake with a fresh lemon lift — perfect with morning coffee or as an elegant dessert.
During a visit to Capri I tasted the classic dark Torta Caprese for the first time. Its dense, chocolatey texture stayed with me, and over time I learned there’s also a traditional white version called Torta Caprese Bianca. This variation uses white chocolate and fresh lemon for a different balance of richness and brightness.
Although white chocolate is included, it doesn’t overpower the cake. It contributes sweetness and creaminess while the lemon zest provides the dominant, refreshing flavour. Like the chocolate version, this cake is made without flour and relies on ground almonds for structure and texture, making it naturally gluten-free.
The texture is dense, moist and slightly fudgy — a cake that feels indulgent without being heavy. It’s particularly lovely in warm months, but it’s equally enjoyable year-round. Leftover slices keep well for several days and the flavours often develop and improve after resting overnight.
Ingredient notes
- Ground almonds — also sold as blanched almond flour in some regions; they provide structure in place of flour.
- White chocolate — adds sweetness and richness. The cake does not taste strongly of white chocolate; it balances the lemon.
- Butter and eggs — use at room temperature for a smooth, emulsified batter.
- Sugar — caster or superfine sugar works best; granulated sugar can be used if necessary.
- Unwaxed lemons — we use the zest, so choose unwaxed fruit or wash and dry thoroughly before zesting.
- Powdered sugar — optional, for dusting the finished cake before serving.
Top recipe tips
- Use a kitchen scale — weighing ingredients yields the most consistent results, especially for ground almonds.
- Make ahead — the cake often tastes better the next day, once the flavours have settled. Ensure it is completely cooled before storing.
- Bring ingredients to room temperature — soft butter and room-temperature eggs mix more evenly for a consistent texture.
- Line and grease your tin — an 8-inch springform tin lined with parchment and lightly greased makes it easy to remove the cake cleanly.
- Skewer test — insert a skewer into the centre; it should come out clean when the cake is done.
Stored covered at room temperature, the cake will keep well for up to 5 days. Chilling will extend shelf life slightly, but allow the cake to come to room temperature before serving for best texture.
White chocolate is an important part of the recipe’s balance, contributing sweetness and body. Replacing it will change the cake’s texture and flavour; substitutions are not recommended if you want the authentic Torta Caprese Bianca experience.
More Italian desserts to try
Italian Desserts
Torta Caprese (Flourless Italian Chocolate Cake)
Italian Desserts
Sbrisolona al Pistacchio (Pistachio Crumb Cake)
Italian Desserts
Torta Barozzi (Rich, Flourless Chocolate Cake)
Italian Desserts
Pistachio Tiramisu
If you try this White Lemon Caprese Cake, please leave a rating or a comment to share your experience. I appreciate feedback and enjoy hearing how recipes work in your kitchen. Follow the recipe notes and tips for the best result.
Step by step photos appear above.
Detailed photos and tips help make this lemon and white chocolate Torta Caprese straightforward to prepare.
Torta Caprese Bianca (Lemon and White Chocolate Cake)
By Emily
Equipment
- 8-inch springform cake tin
- Baking parchment
- Stand mixer or electric whisk
Ingredients
- 2 and 1/4 cups (200g) ground almonds (blanched almond flour in the US)
- 1/2 cup (90g) caster sugar, plus 1 tablespoon
- 5 oz (140g) white chocolate
- 4 large eggs, at room temperature, separated
- 10 tablespoons (140g) unsalted butter, at room temperature, plus extra for greasing
- Zest of 2 lemons
- 1 tablespoon lemon juice
- 1 pinch fine salt
- Powdered sugar, for serving
Instructions
- Grease an 8-inch springform tin and line the base with parchment paper. Preheat the oven to 180°C (350°F) static.
- Chop the white chocolate and melt it gently over a small pan of simmering water. Stir until smooth, then remove and allow to cool slightly.
- Separate the eggs into yolks and whites, placing them in two clean bowls.
- Cream the softened butter with 90g (1/2 cup) of the sugar until light and fluffy using a paddle attachment or an electric mixer. Add the egg yolks one at a time, mixing until each is incorporated.
- Fold in the ground almonds, lemon zest, a pinch of salt and the cooled melted white chocolate. Stir just until combined and set aside.
- In the bowl for the egg whites, add 1 tablespoon of lemon juice and whisk the whites until frothy. Add 1 tablespoon of sugar and continue whisking to firm, glossy stiff peaks. Tip: the whites should hold their shape; you should be able to tip the bowl upside down without them sliding.
- Fold the whipped egg whites into the batter in three additions, gently incorporating each addition before adding the next to preserve airiness. Pour the batter into the prepared tin and place it on a baking sheet.
- Bake for approximately 45 minutes, until the top is golden and a skewer inserted into the centre comes out clean. Oven times may vary; check towards the end of baking.
- Allow the cake to cool in the tin, then remove it and transfer to a wire rack. Dust with powdered sugar before serving. The cake develops flavour after resting overnight and keeps well for up to 5 days at room temperature when covered.
Notes
- This cake is naturally gluten-free due to the use of ground almonds instead of flour.
- Make sure the egg whites are free of yolk for the best volume when whipped.
- For a brighter lemon flavour, you can add a small splash more lemon juice, but don’t exceed 1 tablespoon or the egg-white stability may be affected.
Helpful Info for All Recipes
- All vegetables referenced are medium unless stated otherwise.
- Most recipes are tested using a fan (convection) oven; adjust times if using a conventional oven.
- Nutrition is calculated automatically and should be considered an approximation.
Nutrition
Nutrition information is an approximation.
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