Torte Caprese Limone Bianca
Torta Caprese originated in the 1920s on the island of Capri, Italy. Legend has it that the cake was created by mistake when a baker forgot to add flour to the recipe. The result was a dense, moist chocolate and almond cake, now known as Torte Caprese.
Torte Caprese has long been a Thermomix owner favourite, it was often made for *staff occasions* when I worked there, and before a lot of recipe content had been created. It is delicious and traditionally quite a fiddle to make, but the Thermomix makes light work of it and is way less fiddly.
This recipe is the white chocolate version with the addition of lemon, which is just SO good. One of my friends brought this to a Christmas function (the non Thermo version) and once I looked at the recipe, I realised it was in fact a white Torte Caprese...which made changing it to a Thermo recipe so easy! We had it ourselves on Christmas Day, (I made mini ones as the tin I had on offer was too small) but I will be making this on the regular, big or small!)
It is time to get your inner nonna out and picture yourself sunning on the beach of Capri with a slice of this goodness. OH, and a dollop of mascarpone is always a good idea.
Make sure you try some of our other family cake recipes;
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Cake
- 170 Grams chocolate white callets BUY
- 170 Grams butter cubed BUY
- 5 eggs
- 150 Grams raw caster sugar BUY
- 3 lemons finely grated zest (and 80 fresh juice)
- 10 Drops doTERRA lemon oil BUY
- 300 Grams almond meal Recipe
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon baking powder
-
To finish
- Ten Times sugar (icing sugar) or icing sugar for finishing Recipe
- raspberries to serve
- edible flowers (optional)
Do
- 1
Preheat oven to 180°C and butter and line a 23cm springform cake tin and set aside.
- 2
Place chocolate into the Thermomix bowl and mill 10 sec/speed 8. Remove and place in a separate bowl.
- 3
Place sugar and lemon zest into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Add butter and chop 6 sec/speed 8.
- 5
Add remaining cake ingredients, including milled chocolate and blend 20 sec/speed 6 Scrape down the sides of the bowl and repeat.
- 6
Pour batter into prepared tin and bake 45-50 minutes, testing with a skewer. You really do want a soft cake, so being slightly undercooked is better than being overcooked.
- 7
Cool in the tin completely before removing. It will sink in the centre.
- 8
Dust liberally with icing sugar, decorate with raspberries and edible flowers. Serve warm or cold...it is hard to just have one piece.
- 9
To make your own almond meal, place the correct amount of blanched almond into the Thermomix bowl and mill 10 sec/speed 10*. Be careful not to over blend as the oil from the nuts will start to release which will make them unsuitable for this recipe.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
