ChezCindy: Lemon Caprese Cake

 

This delightful cake is light in texture but loaded with flavor.  It is also gluten free being made with almond flour.  Pictured here with a topping of whipped cream, it is also great with just a light dusting of powdered sugar.  The cake can be left at room temperature or stored in the refrigerator remaining moist for several days.  

Lemon Caprese Cake

1 1/2 sticks unsalted butter

6 ounces white chocolate, chopped

5 large eggs, divided

1/4 teaspoon sea salt

2/3 cup granulated sugar

1 1/2 cups almond flour

1/4 cup fresh lemon juice, from 1 large or 2 medium lemons

4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons

Place the butter and white chocolate in the top of a double boiler and melt until smooth.  Cool slightly, set aside.  

Preheat the oven to 350 degrees.  Butter the inside of a 9-inch springform pan.   

Place the egg whites into a medium bowl along with the salt.  Place the yolks into a larger bowl with the sugar.  Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside.  Using the same mixer for the yolks, beating them on medium speed until light and pale in color, about 2 minutes.  Using a rubber spatula, add the now cooled chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine.  Fold in half of the whipped egg whites into the chocolate base, then fold in the remaining half to combine.  Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.  

Cool completely on a wire rack.  Release the outer rim of the springform pan.  Dust the top of the cake with powdered sugar.  Serve with lightly sweetened whipped cream if desired.