Abi’s white chocolate and lemon cake
Torta caprese al limone is the original gluten-free cake
| Serves: | 8 |
| Cooking Time: | 75 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 200 g butter
- 200 g white chocolate
- 5 free range eggs, separated
- 215 g castor sugar
- 1 t vanilla extract
- 1 lemon, zested and juiced
- 355 g almond flour
- 200 g Flavourburst™ strawberries
- Caster sugar, for sprinkling
- Woolworths Crême Fraîche, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. Preheat the oven to 200°C. Melt the butter and chocolate in a bowl over a pan of simmering water.
2. Beat the egg yolks, sugar and vanilla until pale. Add the lemon zest and juice and mix.
3. Add the almond flour and chocolate mixture and mix well. Beat the egg whites until stiff peaks form, then fold into the mixture.
4. Pour into a 23 cm greased bundt cake tin. Bake for 10 minutes, then reduce the oven’s temperature to 150°C and bake for a further 55 minutes.
5. To make the roasted strawberries, wash and hull the strawberries. Cut in half and place on a baking tray. Sprinkle generously with caster sugar and roast at 180°C for 20 minutes, or until sticky.
6. Cool and remove from the tin. Serve with the ricotta and roast strawberries.
2. Beat the egg yolks, sugar and vanilla until pale. Add the lemon zest and juice and mix.
3. Add the almond flour and chocolate mixture and mix well. Beat the egg whites until stiff peaks form, then fold into the mixture.
4. Pour into a 23 cm greased bundt cake tin. Bake for 10 minutes, then reduce the oven’s temperature to 150°C and bake for a further 55 minutes.
5. To make the roasted strawberries, wash and hull the strawberries. Cut in half and place on a baking tray. Sprinkle generously with caster sugar and roast at 180°C for 20 minutes, or until sticky.
6. Cool and remove from the tin. Serve with the ricotta and roast strawberries.
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