Torta Caprese Al Limone - cooking recipe

Ingredients

200 g white chocolate, finely chopped
200 g almonds, finely ground
50 g cornstarch
1 baking powder (12 g)
3 1/2 tablespoons lemon zest, grated (3-4 lemons)
1/3 cup lemon juice (from 1-11/2 lemon)
150 g butter, melted
5 eggs
120 g sugar
1 tablespoon icing sugar (optional)

Preparation

Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
Add lemon juice and melted butter, mix and combine.
With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
Gradually add and combine the eggs and sugar mixture with the dry ingredients.
Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170\u00b0C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.