Torta is Italian for cake. And this one's gluten-free.
Gluten-Free White Chocolate Almond Torta
Chef Stephanie Banyas
6-8
45 minutes
45 minutes
Italian-American
Dessert
No need to buy a whole bottle of limoncello just for this recipe; if you don't have it, it can be subbed for lemon juice.
Ingredients
1 cup (175g) white chocolate chips
6 oz (170g) unsalted butter, cut into pieces
- 5 large eggs, divided
¾ cup (150g) sugar
¼ cup freshly squeezed lemon juice (about 1 large lemon)
1 tbsp limoncello (or more lemon juice)
Zest of 3 lemons
3 cups (300g) almond flour
¼ tsp salt
1 tsp baking powder
Powdered sugar, for dusting
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9” Springform Pan
Mixing Bowls
Whisk
Hand Mixer
Powdered Sugar Shaker
Directions
Line or grease an 8-9” round springform pan (see Tools). Preheat the oven to 350°F.
In a small bowl, add the butter and the white chocolate chips. Melt in a double boiler or in the microwave in 20-second bursts at 80% power. Whisk until smooth and set aside to cool.
In a large bowl beat the egg yolks with the sugar until light and foamy. Beat in the lemon juice, limoncello (if using), and lemon zest. Use a hand or stand mixer.
Add the melted butter/chocolate and beat some more. Add the almond flour, salt, and baking powder, and mix until combined.
Beat the egg whites in a separate bowl until firm. Fold into the cake batter.
Pour into the prepared pan, level, and bake for 40-45 minutes or until golden and set. Test with a toothpick for readiness. Let cool, remove from the pan and serve with powdered sugar.