White Chocolate, Lemon & Almond Cake

Easy to make, it takes its name from its sibling from the island of Capri.

It is suitable for many as it does not contain flour and is therefore very light and easily digestible.

In addition to white chocolate, you need almonds, eggs, butter, lemons, and above all limoncello liqueur from Nonna Franca that gives the cake a delicious flavor.
You don’t know Limoncello? It is a lemon liqueur produced in Southern Italy, especially in the region around the Gulf of Naples.

Traditionally, limoncello is made from the zest of Amalfi Lemons AKA Sfusato Amalfitano.
The cake is even better if eaten the following day, which is definitely a bonus because you can make it in advance.

Sprinkle the icing sugar at the very last moment, just before serving.

Prep Time: 15 min            Cook Time: 45 min            Yields: 8

Ingredients
150 g (7 oz) of peeled almonds

150 g (5,2 oz) of white sugar
150 g (5,2 oz) of butter

200 g (7 oz) of white chocolate
3 Amalfi lemons

5 fresh large eggs
1 small glass of Limoncello

icing sugar for decoration

Directions
Whisking white chocolate and almonds in a mixer. Add sugar and butter, keep blending the ingredients.
Move the mixture into a bowl and add the eggs one at a time. Add limoncello, grated zest of 3 lemons, and 3 tablespoons of lemon juice.

Stir until the mixture is perfectly homogeneous.
Take a cake pan of 26 cm in diameter (about 10 inches). Cover it with wet and squeezed baking paper.

Then pour the mixture and bake it in a preheated oven at 180° (350F) for about 45 minutes.

If you notice that the cake is becoming too dark and may burn, turn off the oven but leave it inside until the time runs out.

Once ready, remove the cake from the oven and let it rest until the next day. Serve it sprinkled with icing sugar.