Italian Lemon Almond Cake

Call me sentimental, folks, but I think there’s something downright romantic about the way all those bright oranges, lemons, grapefruit, and limes show up in the produce aisles just when we’re needing them most.  When the wind is whipping and we haven’t seen green grass since I don’t know when, who couldn’t use a little warm weather fling to reminder them of warm, sunnier times?

No matter if stirred into a salsa, or baked under a fluffy layer of meringue, these seasonal beauties remind me of how much I long for the sunshine, and so I do my best to incorporate citrus fruits into our diet and our lives whenever the opportunity presents itself.   I would never turn away from the kiss of citrus.

This grain-free lemon cake (also known as Torta Caprese Bianca) is just perfection in my mind.  I would like to say it is “to die for”, but that phrase is so over-worked, that I won’t use it, but you get my meaning, I’m sure.

The cake is made with almond flour and is full of lemon flavor!  It’s yellow, like a ray of sunshine, a happy color.  Just the thing to cheer you up as this winter weather drags on endlessly.  If you love lemon, this is a dessert you will love.  There are three sources of lemon flavor;  lots of lemon zest, lemon extract, and limoncello ( or lemon juice).

After baking it may look a bit underdone in the middle, that’s what gives the cake its dense texture.  When you remove it from the oven it will be puffed up, but slowly sinks as it cools. It that doesn’t suit you, you can bake it a tad longer.  I loved the edges of the cake–kind of crispy and kind of chewy!   The texture reminds me of marzipan, but with the flavor of lemon.   We loved this cake so much, Mr. D. is asking when I’m going to make it again (his favorite flavor is lemon.)

 ITALIAN LEMON ALMOND CAKE

Yield:   Serves 8 – 10

Ingredients:

• 320 Gm (about 1 1/2 cups) almond flour, or blanched almonds ground into flour
• 200 Gm ( a little over a cup) white chocolate, chopped ( I used white chocolate chips)
• 2 Tbsp. cream or milk
• 180 Gm butter, softened     1 stick + 4.5 Tbsp.
• 130 Gm granulated sugar    about 1 cup
• zest of 2-3 lemons,  2 Tbsp.
• 4 eggs, separated
• 1 tsp. lemon extract
• 40 Gm (about 2 Tbsp.) limoncello or lemon juice
• powdered sugar for garnish

Directions:

1.  Preheat oven to 350*F.  Grease a 10-inch round pan ( a spring-form pan is good) and line it with parchment paper.

2.  Combine the white chocolate and cream/milk in a microwave-safe bowl.  Heat in 30 second intervals, stirring after each, until melted and smooth.  Set aside to cool.

3.  In the large bowl of an electric mixer, beat the butter and 100 Gm sugar (3/4 cup) until fluffy.

4.  Add egg yolks, lemon zest and extract and beat to combine.

Add eggs, zest and extract.

5.  Add almond flour and melted chocolate.  Add limoncello and beat to combine.

6.  In a clean bowl, with clean beaters, beat the egg whites to soft peaks,  slowly adding remaining 1/4 cup (30 Gm) sugar.  Fold into almond batter and combine gently.

Beat whites to soft peaks.

Spoon into pan and bake for 40 – 45 minutes.

A toothpick is not a reliable test for doneness, as the center may still be moist.  The cake should be golden brown, puffed, and spring back when touched.  As it cools it will sink in the center a bit.

Baked when golden brown and springs back when touched.

7.  When cool, invert onto a cake plate and dust with confectioners’ sugar before serving.

Note:  This recipe can be halved easily.  What you see here in my photos is half a recipe.  To bake the smaller volume, use a 7-inch round cake pan and bake for 30 minutes.  Unfortunately I do not have a 7-inch round pan, so I used an 8-inch cake pan, thus my cake is thinner than it should be.  A 7-inch pan will give you a taller cake.

P.S.  I will love this cake in any size 🙂

SOURCE:  Texanerin Baking