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Italian Lemon Almond Flour Cake (Torta Caprese Bianca - grain-free, gluten-free)

This grain-free and gluten-free Italian lemon cake (also known as torta caprese bianca) is made with almond flour and is full of lemon flavor!



Ingredients
320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
200 grams (1 cup + 3 tablespoons) white chocolate, chopped
2 tablespoons whipping cream or milk (I used 1.5% milk)
180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
130 grams (about 2/3 cup) granulated sugar or coconut sugar1
zest of 4 lemons, about 2 tablespoons
4 large eggs, separated
1 teaspoon lemon extract
40 grams (about 2 tablespoons) of limoncello or lemon juice
berries and powdered sugar as garnish, optional

Directions
Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
Combine the white chocolate and milk / cream in a microwave safe bowl.
Full instructions recipe visit: www.texanerin.com

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