Gluten-Free Lemon Italian Cake (Torta Caprese Al Lemone) Recipe

We are in the kitchen to make one of the delicious cakes that accompany the Italians' tea and coffee. Moreover, the fact that it is a gluten-free cake recipe will make those on a gluten-free diet happy. You should definitely try this delicious cake, where you will feel the flavor of almond flour and lemon peels in every forkful bite.

How to Make Gluten-Free Lemon Italian Cake (Torta Caprese Al Lemone) Recipe?

• Separate the egg yolks and whites into separate bowls.
• Heat white chocolate and butter in a small pan over very low heat until melted.
• Add granulated sugar and lemon zest to the egg yolks and beat with a mixer until fluffy. Add the melted chocolate butter mixture to the mixture, little by little.
• In a different bowl, mix almond flour, starch, vanilla, baking powder and salt. Add the mixture to the egg yolk mixture and fold it in with a spatula.
• Add lemon juice to the egg whites and beat with a mixer until you get a stiff, white consistency.
• Add one-third of the foam you made from egg whites to the other mixture and mix it in. Add the remaining egg whites little by little and mix gently with a spatula until no white remains.
• Transfer the cake mixture you have prepared to a 23-centimeter springform cake mold whose base and edges are covered with greaseproof paper.
• Bake the cake in a 160 degree preheated fan oven for 45 minutes.
• Let the baked cake rest until it reaches room temperature. Sprinkle powdered sugar on top, slice and serve. Enjoy your meal.