Italian Lemon Almond Flour Cake

This Italian lemon almond flour cake (also known as torta caprese bianca) is full of lemon flavor and has a lovely texture! It’s also gluten-free and grain-free.

Cook Time: 45 min

Ingredients

• 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
• 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
• 2 tablespoons whipping cream or milk (I used 1.5% milk)
• 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
• 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
• zest of 4 lemons, about 2 tablespoons
• 4 large eggs, separated
• 1 teaspoon lemon extract
• 40 grams (about 2 tablespoons) of limoncello or lemon juice
• berries and powdered sugar as garnish, optional

Directions

Please visit texanerin.com for full directions.

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