This Italian lemon almond flour cake (also known as torta caprese bianca) is full of lemon flavor and has a lovely texture! Because it uses almond flour, it’s also naturally gluten-free and grain-free.
I posted this cake recipe six years ago and am reposting it today with new pictures (you can see the old one at the bottom of the post) because the old ones didn’t do it justice and because hardly any of my readers were around here back in 2012.
It’s gotten tons of reviews and everyone seems to love it, so I thought you all needed to see it, too. :) It’s been a hit for gluten and non-gluten eaters alike.
If you’re tired of carrot cake for Easter, this would be a great option for Easter dessert! If you’re not tired of carrot cake, then I can highly recommend the gluten-free carrot cake I posted last week. Or these almond flour carrot cupcakes!
One thing that people keep asking about this almond flour cake is if you can omit or replace the 1 cup + 3 tablespoons of chopped white chocolate. Unfortunately that’d be a no.
That’s a whole lot of something to omit from a recipe! It’s not an add-in. It’s needed for sweetness and the structure of the cake.
A few reviewers have experimented with it, but I haven’t. So please check out the reviews if you’re interested in that.
This almond flour cake really isn’t one of my regular healthy (or at least healthyish) recipes. If you’d prefer something without all the sugar, try my paleo lemon cookies or these paleo lemon bars.
Both are also vegan! As is this awesome-looking vegan panna cotta, which I can’t wait to try.
The traditional Italian torta caprese, which I have yet to make, is made with semi-sweet chocolate. This one uses white chocolate but weirdly enough, the chocolate flavor isn’t really apparent.
I can’t really even tell it’s in there. If you dislike white chocolate, I think you’d have no problem with this lemon cake!
And although I thought the cake was lemony, it wasn’t extremely lemony. Normally I don’t do subtle.
If I want something lemony, I want the lemon flavor to punch me in the face and not just be hanging around in the background. But it worked here.
If you cut into it and it looks a little underdone in the middle, don’t panic! That’s how it’s supposed to be.
You can see what that looks like in the bottom picture. You can’t really see it in the new pictures.
A few random things – you don’t have to refrigerate the cake, but it tastes much better that way. And this recipe halves wonderfully! Use a 7″ cake pan and bake for 30 minutes.
Also, since this almond flour cake recipe was converted from an Italian one, the cup measurements are a bit unusual. If you have a scale, I recommend using it! I know I always say this but it’s especially helpful for this recipe.
Want some more lemony goodness? Try these gluten-free lemon sugar cookies!
Questions about this Italian lemon cake?
- Can I omit the white chocolate? You unfortunately can’t just omit 19 tablespoons of an ingredient from a cake recipe and expect it to work. One commenter did that and said that original version is better.
Other commenters have tried out other things in place of the white chocolate so check out the comments if you’re interested. I’m not listing any of them here because I haven’t tried them and have no idea how they compare to the original! - Can I reduce the white chocolate? I’m guessing a reduction down to 3/4 cup would be okay and not have a huge effect on the outcome but again, I haven’t tried it!
- Can I use semi-sweet chocolate instead of white chocolate? I’ve been meaning to try that but haven’t gotten around to it yet! I think it’d work but am not positive. If you try it out, please let us know how it worked out. :)
- Can I omit the eggs / use an egg replacement? Nope. You’re beating the yolks and whites separately for this recipe and it’s important for the texture.
- Can I use another type of flour? I’ve only tried this with almond flour. Another type of nut flour / meal might work but I can’t say for sure since I haven’t tried it. I don’t think any other nut flour, except maybe cashew, would go with the lemon very well!
All-purpose gluten-free flour, wheat flour, rice flour, etc. will not work here. If you want something with a different type of flour, try this gluten-free lemon pound cake! - Can I use something else in place of the lemon zest, extract and juice? Lime sounds tasty! Or orange.
- Can I use a different sized pan? Yes, but you’ll just have to watch it and take it out when you think it’s ready. I have absolutely no idea of baking times until I try it myself. Sorry I can’t be more helpful! I do know that you can use a 7″ cake pan and bake for 30 minutes.
- Can I use something else in place of the sugar? The Italian recipe uses granulated sugar but I tried it out with coconut sugar. If you use coconut sugar, your cake will be darker than the pictures but will still be delicious! Liquid sweetener won’t work and as always, no idea how to make this low-carb (which isn’t even really a possibility anyway with all that white chocolate!).
- Can I use something else in place of the butter? If you want to use coconut oil, I’d recommend using 10 tablespoons coconut oil + 3 tablespoons water. This is because coconut oil is 100% fat and butter is only 80-82% fat. Using the full amount of coconut oil (13 tablespoons) would make this cake too oily.
I haven’t tried olive oil or any liquid oils and am not super optimistic about them.
If you’re in more of a cupcake mood, try these gluten-free lemon cupcakes from What the Fork Blog!
Italian Lemon Almond Flour Cake (Torta Caprese Bianca - grain-free, gluten-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: One 10" cake
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, divided
- 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.
- Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
- Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
- In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
- Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.
Notes
- If using coconut sugar, blend in a coffee grinder first so that it's basically like powdered coconut sugar. I'd be worried about how well non-grinded coconut sugar would do with the egg whites. I'm guessing not well. Please note that your cake will be brown and not yellow! It's unfortunately not possible to use coconut sugar and have the cake come out yellow.
Adapted from Dolce Mania - Torta Caprese Bianca
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250 comments on “Italian Lemon Almond Flour Cake (grain-free, gluten-free)” — Add one!
24 comments are awaiting moderation!
FYI In the recipe Your link for Almond Flour is for Almond MEAL. Looking forward to making it!
Thanks! It’s actually almond flour. The bag says almond flour and is clearly blanched, but the product title is incorrect. I’ll change it to a different brand to avoid confusion! I hope you’ll enjoy the cake. :)
Hi. With the lemon zest and juice, I wonder why you included lemon extract?
I have yet to make this; it’s sitting in my Pinterest account.
Hi there! I used it for extra lemon flavor. :)
This is a great cake true to is recipe. I really enjoy the density of it. I used 2 very small round 6” cake pans. Turned out perfect. 🙏🏻🧚♂️
I’m so glad that it worked out well and that you enjoyed the density of the cake! I normally like fluffy cake, but this one is a nice change sometimes. :) Thanks a bunch for your feedback!
Can I please get the nutritional breakdown for this?
Thanks!
Hi! I don’t have that info but you could use this recipe analyzer for the nutritional profile.
What about a 8″ or 9″ round instead of 10″? Any suggestions for time-doneness allocations?
I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( I really have no idea of the baking time without trying it, sorry. I think the bigger problem is that the cake might be too tall and be too dense with you use a smaller pan. You could try using a smaller pan, but put some of the batter into maybe 2 muffin liners or a tiny cake pan? It’s just an idea. Sorry I’m not more helpful!
Can I substitute “Monk Sugar” for the
granulated sugar? My daughter is
diabetic, so I try to lower her ‘refined’
Sugars as much as I can.. Oh and, just a
‘btw’, I recently discovered my own gluten
issues, so Thank You for ALL your GF
recipes..
You’re welcome for the recipes! :) I haven’t tried it but I don’t think that monk fruit would work in place of the granulated sugar. The texture and taste would be affected too much. Sorry about that!
Oh, gosh this was a comedy of errors. Most of it my fault but I will say that I had such a panic when I got to the part where I was meant to add 30g of sugar to the egg whites (which didn’t stand up) and I had used it all in the first part of the recipe. How about rewording the directions and say, “Beat the butter with ONLY 100g of sugar, (reserve the rest for later), and beat until fluffy.
BTW, my coconut oil didn’t get fluffy. As I’m writing this I realized I forgot the 3 tablespoons of water to go with the oil, yikes!
I could go on, like I dropped an egg into the whites and ruined three of four room temp. eggs (!), but this comment would be even longer.
Anyway, it’s in the oven now. We’ll see how it goes….
I’m sorry for just now coming across your comment! And I’m sorry you had such issues with it. I personally thought that writing “Beat the butter with 100 grams of sugar” was clear. For the full amount of sugar, the recipe would have just said “Beat in the butter with sugar.” But I added “divided” to the ingredient list after sugar. :) I hope it came out well! Sorry again.
Hi,
the 7″ pan for 30 min is if you’re going to halve the recipe, correct?
Hello! Yes. Check out Step 5. “If making half the cake, use a 7″ / 18cm pan and bake for 30 minutes.” :) Hope you’ll enjoy it!
This was fantastic and easy to make! It was dessert with our Italian Easter dinner this past Sunday. (Full disclosure: I messed up and had only saved 1 lemon to use to make the cake, so I tripled the lemon extract in place of the zest I lacked and this worked out deliciously.) Thanks for the amazing recipe!
I’m so glad that you enjoyed it! An Italian Easter dinner sounds amazing. :) I’m especially happy it worked out with only 1 lemon! Thanks a ton for your feedback and sorry for my slow reply.
Hello. I made this recipe the night before my dinner party . It was excellent everyone loved it . Thank you .
You’re welcome! I’m glad everyone loved it. :) Thanks for your comment!
Thank you for a delicious gluten free dessert! Our guests were so impressed.
I’m so sorry for just now seeing your comment! I’m really glad that your guests enjoyed the cake. :) Thanks for your feedback!
I’m looking for an ITALIAN ALMOND TORTE GF of course using ALMOND EXTRACT AND ALMOND PASTE!! THAT IS MY FAV FLAVOR (like marzipan!!! but hate white sugar) I’m going to subsitute the Chocolate with almond paste and use ALMOND EXTRACT!!! Hopefully will be just as good!
I hope it’ll work out but that’s a huge sub! I’m really not hopeful that it’ll work. :/ Did you try it out? If so, I hope it was delicious! Would love to hear the results.
Can I use a 10 inch tart pan instead of a 10 inch cake pan?
I don’t think so because the cake is taller than the sides of a tart pan.
And don’t use a tart pan! The batter will leak through.
It makes me a little nuts, when people give a recipe 5 stars based on the photos and how it looks, rather than what it actually tastes like. When here is a true review from someone who made this…It is awesome!!!!! Even my non GF family members love day it. I loved the addition of the white chocolate, it was a subtle flavor enhancer. Thank you for sharing,
You’re welcome! I’m so glad you enjoyed it. :) And I agree the white chocolate is great! Thanks for your review and sorry for just now seeing your comment.
I have made this several times for my sister’s birthday -she is gluten intolerant. It is absolutely fantastic and gets rave reviews. Never any leftovers – 5 stars!!
Yay! I’m so glad it gets rave reviews. :) Thanks for your comment and sorry for my super slow reply!
Fantastico! Absolutely delicious and amazing and easy to make. Served after an Italian dinner, and everyone lost their minds over how good it was – adults and children alike. I also added a small dollop of fresh whipped cream.
I’m so sorry for just now seeing your comment! It got stuck in the spam folder for some reason. I’m really glad that everyone enjoyed the cake! Thanks for your feedback and sorry again for the slow reply.
Fantastic recipe! Didn’t have Almond flour so substituted for Ground almonds.
It was still absolutely delicious! Thank you
You’re welcome! I’m glad you enjoyed it. :) Ground almonds are the same thing as almond flour (at least in the US!). Thanks for your comment!
Hi,
I substituted Erythritol for sugar, orange for lemon and dark chocolate for white chocolate. The flavour is awesome!
When you suggest the oven temperature, are you suggesting a convection oven or bottom heat only oven please?
TIA
Anthony
Hello! That’s awesome to know that it worked well with dark chocolate. Thanks for the tip! The oven fan should always be off unless specified (you can also turn it on and lower the temperature a bit, but I don’t like experimenting with that!). My oven is a convection oven with heat at the top and bottom.
I’m in the U.K. , and I made this today ( completely understand grams and can’t do cups to weigh out )
Used ground almonds and caster sugar , didn’t have lemon extract , so I poured the remaining lemon juice over the cake as it cooled
Delicious ! lovely texture , definitely one to make again
I’m all about grams for baking! Then you can be sure the recipe comes out properly. :) I’m glad that you liked the cake! Extra lemon juice sounds tasty. Thanks for your comment!
What a great recipe! You’ve covered just about every “what if” and it is just beautiful. I too like the lemon to sock me in the face!!!!
Haha. Right?! It’s definitely the best way!
This cake was amazingly good. Almond flour is one of the flours that doesn’t have a nasty taste like some of the GF mixed flours. Also it seems to keep things moist. We have a GF daughter and we will most definitely make this again. Everyone loved it at Easter dinner.
I’m so happy that you enjoyed it and will be making it again! Thanks for your feedback. :)
This looks divine! And the pictures look beautiful. What a great dessert to take to a party!
Thanks so much! :)
I would like to know what height pan to use. Can I use a spring form?
Thanks
I’m so sorry for just now seeing your question! I’m traveling and can’t measure my pan but think it was about 2″ high. A springform is great. Sorry again!
Sorry for all the questions…no baking powder needed in this I see?
No problem! Yes, the recipe is correct. :) No baking powder!
Hello, this cake looks so moist and delicious, is the texture a moist and dense crumb?
Hello! Thanks. And yes, it is. :)
Thanks so much, have a nice holiday… :)
You’re welcome! And same to you. :)
May I ask what the difference in texture is as compared to the version with ricotta?
I haven’t tried a version with ricotta so I don’t know. Sorry about that!
I really want to make this, sounds and looks so delicious!! But I have a question; I and my family are dairy free, so would it be possible to use some kind of plant based milk or whip cream? And for the white chocolate, could I make my own and would it work?
Thanks 🥰🥰
I’m sorry for just now seeing your question! Making your own white chocolate might work (and a plant-based cream would work) but I can’t say for sure as I haven’t tried it. I’m working on a version using cocoa butter and haven’t got it right just yet. Sorry I don’t have a more definite answer for you!
Can you use ground almond
I’m sorry for just now seeing your question! Hopefully you found the answer in the recipe. :) Check out step 1!
I made this tonight and it’s delicious. I substituted granulated Swerve for coconut sugar and dusted it with Swerve confections sugar. I might of added more sweetener than necessary because it was very sweet. Otherwise I’ll definitely make this again and just cut back on the sugar! Good stuff. Can’t wait to share!
Hi Shawn! I’m very sorry for just now seeing your question from the other day. I’m really glad to hear that it came out well with Swerve! What a fantastic tip. Thank you very much for coming back to let me know how it turned out (and sorry again!).
I’ve just made it for the second time and it’s one of my favourite cakes! So beautiful with raspberries. It’s a little bit more complicated than other recipes but quite worth it! Thank you! 😊
You’re welcome! I’m so glad that you think it’s worth the extra effort. :) And one of your favorite cakes?! Woohoo. :D Thank you for your feedback!
Hi, I’m not sure if this question was asked, and if so, sorry for the duplication, but rather than coconut sugar, do you know if it’s possible to substitute with swerve granulated sweetener or xylitol sweetener? Thanks in advance!
Looks wonderful. I have no lemon flavouring on hand could I use limoncello liquor in place? Love anything with lemon. Thanks
I’m sorry for just now seeing your question! Yes, you can. :) I hope you’ll enjoy it!
I have baked this a few times now and EVEYRONE who has tried it loves it! I used the coconut sugar and it was great!
I’m so sorry for just now seeing your comment! I’m thrilled that everyone loves it. :) Yay! Thanks for your feedback and sorry again for my slow reply!
Absolutely delicious and moist cake with the right amount of lemon flavour! My international Italian student said it was the best cake she ever had!! Bakery worthy.
Wow, what a compliment! Thanks a bunch for your comment. It made me really happy. :D
I never saw this question but I’m wondering if anyone or you have made this in a two layer cake? Also I’m looking for a white or yellow cake so could I eliminate the lemon zest and flavoring and out a little almond extract? I’m making for a shower and I can’t find anything as delicious as this cake.
I think it’s way too dense to be made as a layer cake. Your almond extract idea would probably work fine. :)
I made it for a bridal shower, no lemon just almond extract. Topped with thin layer of French cream custard with whipped cream and plain berries, huge hit. Everyone raves about it! Best recipe ever!!
I’m sorry for just now seeing your nice comment! Your version sounds so delicious. I’ll have to try it And I love the idea of some custard on top. Thanks a bunch for your comment!
I made this for a friend’s birthday, uncertain of what the outcome would be. I asked for a truthful opinion of this cake, no hurt feelings if it was just ‘smeh’. She absolutely loved it! She gave it 5 stars, a recipe worthy to be saved and remade! (Her daughter chimed in that it could be served in a professional bakery.) Thanks for sharing this jewel of a recipe!
You’re welcome! I’m really happy that you and your friend enjoyed it and thought it was worthy of making again. :) Thanks for your comment!
I’m sorry if this is a silly question- I’m new to the baking arena.
I have a 8″, 9″, and 10″ cake pan. Which one or two would be best? (Just an FYI- Doubling the recipe is definitely an option for me.)
It’s not a silly question! The recipe calls for a 10″ cake pan so use that one. :)
do you think I could use a non dairy substitution like creamer or almond milk?
For the whipping cream? Yes, almond milk should work!
This recipe looks amazing. I’m wondering if I must use the Giradelli WHITE CHOCOLATE? OR if it would work to replace that with straight up Cocoa butter which I currently have a lot of? Its just plain. NO other ingredients added. I noticed the white baking chocolate DOES have some other ingredients. So maybe even using cocoa butter I might need to add something else back in?
Hi! Thanks. You don’t have to use Ghiradelli. Other brands work, too. I’ve never tried using cocoa butter as a white chocolate replacement so I have no idea how that’d work. It sounds like it’d be an expensive experiment so I wouldn’t recommend it. I guess you could make homemade white chocolate with your cocoa butter and then use that but even then I’m not positive. Sorry I can’t be more of a help!
that’s all right. thanks for your response. I sort of came up with that I could make my own white Chocolate. but I don’t need to let it set, just make it melted and use it that way. I’m also using alternative sweetener. Low carb, so that is another reason I’m wanting to make my own white chocoate. I’ll let you know how it goes!
Good point about not needing to let it set. I’m very interested in hearing your results. :)
This cake is absolutely divine! Thank you so much for sharing, your recipes are always incredible. I recently tried an orange variation of this cake and it was amazing. I used 3 tablespoons of freshly squeezed orange juice, 4 teaspoons of orange zest and 1/4th teaspoon of almond extract. I topped it off with an orange simple syrup made with freshly squeezed orange juice, orange zest and powdered sugar all brought to a boil and set aside to cool. After pouring the syrup on the cake, I sprinkled some ground up almonds and pistachios. Too good!
You already had me at “grain-free”, but the photos and video really sealed the deal! This looks absolutely scrumptious, and looks like it holds together so well – especially for almond flour. I will be trying this for some family coming over this weekend!
I hope that you and your family will enjoy it! And it does hold together well. Probably thanks to the white chocolate? :) Thanks for your comment!
This is the most delicious and amazing dessert! Everyone I’ve served it to not only asked for the recipe but said it was the best lemon cake they’d ever had! Superior to the best Italian bakeries. It’s moist and has just the right amount of lemon flavor. And it tastes even better as it sits for days! We’ve had it last up to 4 days (when it was only my husband and I eating it). This recipe will impress your family and friends. One note on the prep time, it takes me close to an hour.
Thanks so much for your nice feedback! I’m thrilled that everyone has asked for the recipe and that you think it’s better than what you find at bakeries. And 4 days is very impressive. ;) Thanks again for your comment!
Delicious and beautiful cake. The texture is nice, a bit moist on the inside with a bit of a crunch on the outside. Used coconut sugar, and the color was darker as expected, but still beautiful. Everyone thought it was quite special.
That’s great! So happy to hear that people thought it was special. :) I also like that crunch on the outside! Thanks a bunch for your feedback.
Thanks for the awesome recipe! Will try is ASAP
You’re welcome! Enjoy. :)
Made exactly as written EXCEPT that I don’t have a 10″ pan…only 9″ Springform or 11″ stoneware. I opted for the stoneware and it came out WONDERFULLY. It’s a very decadent cake, so I cut it into twelve slices and froze the leftovers. I just defrosted a few last night for dinner and they were just as yummy as when originally baked two weeks ago.
Oooh! It’s great to know that it freezes so well. I’m very happy to hear that you liked it! Thanks a bunch for your feedback. :)
Excellent cake. Thank you this is the best gluten free cake. Love it very much. I just wanted to add the cooking time for the fan oven is more. I baked 1/2 the recipe in a 7 inch as recommended but it took about 45 minutes plus with the heat at 160. It came out PERFECT. I added 1 tablespoon Psyllium husks. They really help in raising and adding structure to gluten-free baking. I served it with white chocolate ganache.
It tastes better than any wheat flour cake I’ve ever had.
Wow. Better than a wheat flour cake! I’m so happy to hear that. :) White chocolate ganache sounds like an amazing addition. Thanks so much for your feedback and the tip on the baking time!
I was asked to bring a pudding to a friend’s wedding and I made this…It was unbelievable. Perfection. A beautiful balance between the sweetness and the citrus, with the almond to round it off magically.
Thank you
You’re welcome! I’m so happy that you liked it. :) I hope the others liked it, too! Thanks for your feedback. :)
Delicious and beautiful! I was out of butter so I subbed 1/2 of an 8 oz bar of cream cheese and the rest Crisco. I was also out of regular milk, so I used buttermilk. The cake still came out FANTASTIC!!! Thanks for this recipe.
I’m so happy that it came out well for you! Cream cheese + buttermilk sounds like a great sub. Thanks for your tip and your comment!
Omg!! the cake looks so delicious and the recipe is not complicated either. You know my 7 yr old daughter loves to bake. I think she will love making this!!
I hope your daughter will try it out and you’ll enjoy eating it! ;) Thanks for your comment!
This cake is simply gorgeous! I love the inner texture – looks so moist ♥
Thanks so much, Natalie! :)
I fell.in love with this recipe and am trying to make it for passover seder this year since it doesn’t contain wheat flour. Looking forward to it!!
I hope everyone will enjoy it! Thanks for your comment. :)
Hi!
When incorporating the 30 g of sugar into the soft peaked egg whites, do you then beat them into stiff peaks?
Hi there and so sorry for just now seeing your comment! And no – no stiff peaks. Just add the sugar and mix until combined. :)
Just tried this we all loved it! This a keeper! Plan to use this recipe for my sister’s birthday.
I hope she’ll enjoy it! So happy you liked the cake. :) Thanks for your comment!
I am so excited to bake this cake! :)
I was just curious though, so you think I could make this cake in a bundt tin?
Do*
I haven’t tried it but I’m pretty sure it wouldn’t work in a bundt pan. I think it’s too dense and delicate for that. Sorry about that (and for my slow reply!).
Hi, I am making this for my brother that cannot have any grain or corn. His diet has led me to trying a lot of recipes that otherwise would never even know about. His favorite is lemon so I hope that it turns out great. Thank you for the recipe.
You’re welcome! Hope he’ll enjoy the cake. :)
This recipe is life:) I have made it several times and turns out perfect every time. I have even done a chocolate version of this and it beautiful.
So happy to hear that! Do you just the same amount of semi-sweet chocolate? Thanks for the tip! :)
Hi, This recipe sounds fab, but I’d rather not use chocolate, or use semi-sweet regular (since I have it at home). Can I omit it all together? Seems like some folks have. I’m okay with cakes not being too sweet. Or should I sub some brown sugar/honey for the chocolate?
Hi there! I’ve still only tried this recipe as written. You can try out what the others have in the comments, but like I told them, it’s not possible to just omit an entire cup of chocolate from a recipe. You’d need to add additional fat and sugar, not just for the taste, but for the texture. Sorry I don’t have a better answer for you!
Erin I forgot to also comment and this go for Beth that this cake can be freeze as I have done it, just make sure it is in good freeze paper and bag and since the cake is just for my self, I divide it in 1/2 and the part I freeze, I took it out one months later, still was delicious with some heavy cream on top and of course at room temperature, can not say enough about this cake.
Awesome! That’s great to know. Thanks again for the great feedback. :)
I am Gluten Free and this is one of the best cakes I have found so far, I do love it, love it, love it, thank you so much for share it, I do need a cake because of my low sugar and this one can not be better, it is a WINNER .
I’m very happy to hear that you loved the recipe so much! Thanks a ton for your nice comment. :)
I have made this cake multiple times and it’s always amazing. I decorate it with an Italian meringue buttercream for more formal occasions and everyone loves it. Thank you for the recipe
I’m so happy that you’ve been enjoying it! I never thought about decorating it. I’ll have to try that next time! Thanks for your comment. :)
Is it possible to substitute coconut oil for the butter?
I’m actually not sure. Butter is 80% fat and coconut oil is 100%. I’m thinking it may actually come out too greasy! And sorry for my slow reply. I just got back from a vacation where I didn’t have any reception.
Hi–can I freeze this and then serve it later—I have made it before and it was amazing…just wondering about freezing it
thanks
Beth
I’m not actually sure about that. I’ve never tried! Sorry I don’t have a better answer for you. If you try it out, I’d love to hear how it goes!
Haha! In spite of my wrong almond flour, the cake tastes great! The outside appears to be a bit hard and dry, but the inside is soft and nice.
Next time I’ll try the “original” recipe! :)
Yay! I’m very happy to hear that it came out well, anyway. I hope you enjoyed it! Thanks for coming back to let me know that it ended well and sorry for my slow reply. :)
To all german readers! There can be a big misunderstanding if you try german almond flour. This is a very fine and extremely DRY flour with all the oil extrated! When you take this flour (like I unfortunately did), your cake will be very dry an hard….
An alle deutschen LeserInnen: Wenn Sie Mandelmehl nehmen, statt geriebene, blanchierte Mandeln, wird der Teig extrem zäh und trocken! Es sind hier gemahlene, blanchierte Mandeln gemeint!
Thanks for the warning to the German readers. :)
I’d really love to try this recipe and I live in Germany too. Would it be okay to use the Almond meal from Aldi’s because it is quite fine but not dry. Kaufland sells another almond meal but not as fine and DM sells almond flour but I think that you are totally right, it is very dry and I cannot make anything with it. Thanks!
Hi! Gemahlene Mandeln is what you want. I haven’t been to Aldi for a while so I’m not sure of the current status of their almond flour. It used to be that they only have almond flour (Gemahlene Mandeln) around Christmas-time. I usually use the Gemahlene Mandeln from Kaufland or Lidl. This Mandelmehl from DM is defatted almond flour (which we don’t use in the US and therefore won’t work in any American recipes using almond flour) is definitely not what you want! I hope you’ll enjoy the cake. I’d love to hear how it comes out for you. :)
I’m looking forward to making this for a party tomorrow where 2 of my guests are gluten free. Can I make it a day ahead and store it at room temperature?
I’m so sorry I didn’t see your comment until now! This cake keeps well for a few days so making it a day ahead is definitely okay. Sorry again!
Can i replace sugar for Xylatol
I’ve never tried it, sorry.
i just tried the cake today. Its good but too oily. I think I can adjust the sweetness to my taste. Its sweet enough for my family that I think I can reduce the sugar to 100 g. Also the cake was too oily, I can taste that I was eating a lot of butter., I used 3 sticks butter + 1tbs per recipe (1 sick = 1/4 cup). This is a lot of more than regular cakes. May be reduce the butter or substitute with more healthy ingredient next time
Hmm. Nobody has mentioned this cake coming out too oily (and there have been quite a few reviews). Are you sure that the sticks are 1/4 cup each? I’ve never heard of anything other than 1/2 cup sticks.
3/4 cup of butter is 1 and 1/2 sticks and that is why the cake was oily. I just know this because I am measuring out the recipe right now. I plan on using paleo custard instead of white chocolate. Wish me luck!
That’s true for the US but it’s not always the same amount around the world. But if she’s in the US, that would definitely explain why her cake came out oily! I hope your cake came out well. I would have never dared using custard in place of chocolate. You’re brave. ;)
Can anything be substituted for the lemon. Another fruit maybe lemon bothers my stomach
Orange zest and orange juice. :)
Has anyone made this without the white chocolate? What might I sub? 😬
The third commenter below you has a sub listed but says it’s not as good as the version with white chocolate. I just don’t think there’s a good sub for white chocolate in this recipe. Sorry about that!
You could try cocoa butter. Not sweet but would give the white chocolate consistency maybe. Add a little more sweetener.
I made this cake per the recipe and it was delicious! I am thinking of trying it by subbing ricotta cheese lightly sweetened with honey. Then it may be similar to an Italian ricotta cake. If I try it I will let you know, or if you do, let us know. I will definitely be making this again!
That sounds like a delicious and interesting sub! So you’re going to use ricotta in place of the white chocolate? I’m not very hopeful that that’ll work but I sure hope it will! Can’t wait to hear the results if you try it. Thanks for your comment. :)
Hi! Got some almond flour this week from a friend, who couldn’t manage to bake ANYTHING with it (she used it instead of “normal” flour and it didn’t work). Now I found your recipe and – voila – still in the oven, but the cake looks (and smells) amazing. Thanks for the great idea!
I split the batter into 2 small cakes, so I can give one to my unsuccessful friend, haha
Jelena (from Germany, so greetings to your husband ;) )
Hi there! And aww. That was nice of you to take over the flour from your friend! Haha. I hope the cake came out well. :) Greetings from Berlin!
This was amazing ! I made a tart lemon glaze for it, which soaked in and made it even more moist and lemony. Very good on day 2 also. Could not tell it was grain free.
Yum! That sounds delicious. Would you mind sharing your glaze recipe? I’d love to try! Thanks for your comment.
Wonderful recipe!
I have made this several times for friends and family, and they always love it! No one can believe it’s gluten free!
It’s best the way the recipe is, the only thing I added was sifting the almond flour and sugar, that really helps make it lighter.
I have made it dairy free and sugar free with a tablespoon of stevia or 1/2 cup of coconut nectar and almond milk and almond milk creamer in place of the white chocolate. It’s not as delicious. It really works if you need it to though!
That’s awesome that you were able to convert this into a DF / SF cake! I wouldn’t have even attempted that. ;) Thanks a bunch for sharing your adaptation! I’m thrilled that you and your family have been enjoying the cake. :)
Hurray. weights given – so much more accurate for baking!!
Haha. Agreed! I hate making recipes without metric. Especially when I see a measurement like, “2 bananas.” Ugh! Hope you’ll enjoy the cake. :)
Made this cake already according to directions.Great reaction from everyone,but rich. Could I substitute some of the butter for applesauce or another suggestion????
Thanks…
I’m happy you enjoyed it! I’m not so sure about recommending applesauce (or any other sub) in this. I think this recipe is a little more finicky when it comes to subs than regular cake recipes. Sorry I don’t have a better answer for you!
I made this cake for a family party over the weekend and it was an absolute hit! The cake is light and moist- perfect for the summer. I was thrilled with how it came out- thank you!
Awesome! I’m so happy that it turned out well for you. Thanks a bunch for your comment! :)
I’d like to test this by baking it in a 7 inch pan, as you suggested. The only one I have that size is a springform pan. Do you think that will work?
It’ll work but place a piece of parchment paper over the pan to line it to prevent the batter from leaking. So not just a piece over the bottom, but a piece that goes up the sides, too. I hope that makes sense and that you’ll enjoy the cake!
I made this last Thanksgiving for my Italian family and they loved it! I’m making it again for our big Easter celebration. Buona Pasqua!
I’m so happy that your family loved it and even happier that you want to make it again for Easter. :) Happy Easter to you, too, and thanks for your feedback!
You had me until I saw the cup of white chocolate, I have found that if you are living the grain free lifestyle, (and I am) you are also living the sugar free lifestyle. It sounds good though.
Aww. Too bad about the cup of white chocolate! It’s an Italian recipe that just happens to be grain-free rather than a grain-free recipe developed for a grain-free audience so I guess that explains the white chocolate.
I didn’t like the idea of the chocolate in it and it looked like a good recipe even without it. So, I just omitted the white chocolate and cream/milk, and it was really amazing. I loved this and so did my husband. It is hard to find grain free baking recipes that actually turn out like a real desert. This is a winner!
Wow! I’m amazed that that worked. What was the texture like? Was it really sweet enough? Did you change the baking time? Thanks a bunch for your tip!
Does this cake freeze well? How about refrigerate? I want to make it for a brunch, but want to be able to make it ahead of time. Thanks!
It would be fine in the fridge for a few days but I’m not sure about freezing it. I’m thinking it may not do so well. I hope you’ll enjoy it!
Delizioso and thank you for sharing this receipe
So happy you liked it! Thanks for your feedback. :)
Hi there, is it possible to use coconut flour? The texture of flour seems to be the same…
I’m afraid it’s not possible. Coconut flour isn’t interchangeable with any other flour as it requires a lot more liquid. Sorry about that!
I made this cake on the weekend. What can I say – delicious! I have to confess though that I did use almond meal, which worked a treat. I also used A LOT more lemon (zest and juice of three lemons, however no lemon extract and no limoncello), as I don’t do subtle either, ever :)
I covered the top of the cake with slithered almonds, which added a nice crunch.
Thanks for this great recipe!
That’s awesome that almond meal worked out! I like your style – more lemon is always better. ;) I’ll have to try using slivered almonds on top as that sounds really good. Thanks so much for your tip and your feedback!
hi! i am under the ketogenic diet, and i am wondering if i can do this recepie without sugar (using liquid stevia instead)
keto diet, in gran free and lugar free…
thank you!
Hi there! The problem is the sugar in the white chocolate. There’s no sub for the white chocolate and it can’t be omitted since there’s such a large amount. Sorry about that!
this one is an absolute winner! It turned out beautifully and ‘disappeared’ within minutes at the work function I made it for. Thanks so much!
I’m so happy that you and your co-workers enjoyed it! It’s always a good sign when it disappears like that. ;) Thanks so much for your feedback!
I made this exactly as the recipe stated & thought it was excellent. I am not gluten free but have tried several recipes for friends & this is one of the better. I got many compliments & served with a nectarine compote. No sifted icing sugar needed.
I’m so happy that it came out well for you and that everyone enjoyed it! I also don’t eat gluten-free but when GF recipes are just as delicious as their gluten-containing counterparts, I certainly don’t mind them. :) A nectarine compote sounds like it’d be great with this cake! Thanks for the tip and for your feedback.
Looks delicious. I’ve never baked with nut-based flours before……. is a 10 inch pan necessary? Can I get away with a 9 inch pan?
I haven’t tried it but I think it may work – although I have no idea how long you’d need to increase the baking time! If it were me, I’d probably put about 1/2-3/4 cup in a small greased ramekin and leave the bake time as is. It’s just a guess, though! I hope it turns out well. :)
This is everything. A beautiful texture, the perfect amount of lemon.
Having worked in bakeries and also been meddling in gluten free baking for years this is on the money. Typically I hate cakes once they have been refrigerated, but after my dinner party last night the one sliver that remained accidentally ended up in the fridge. Upon first bite, I realize that it only enhanced everything I loved about it – especially the moist, nearly underdone texture that is so hard to achieve with most gluten free goods.
I’ve never ever left a comment after a recipe, but this newest discovery spurred me into action. Brava!
Wow, thanks so much for your feedback! It absolutely made my day. :) It’s great to know that the cake does well refrigerated! I don’t think I tried that but I can see how it’d improve the texture. Thanks again for your comment!
oh erin…
so excited to try this recipe and we use coconut sugar all the time so i’m not afraid to try it here, but i am looking for a substitute for the white choc chips. i know you posted that you didn’t know of a sub the last time someone asked, but i wondered if you’ve had any time to revisit that or come up with any ideas?
if not, it will just be trial and error here… ;)
still excited to try it! thanks!!!
I hope that you’ll enjoy it! But I still don’t know of a good sub for the white chocolate. Sorry about that. :( I’ve tried homemade white chocolate but it’s just not very good. And because it’s a whole lot of white chocolate (more than a cup!) I don’t think a sub will work very well. Sorry! I’ll just have to try to come up with a grain-free + dairy-free lemon cake at some point. :)
made this last night. Amazing!!! Used coconut sugar. Didn’t have lemon extract so just used a l.5 t. lemon juice instead. so lemony. wondering if there could be a sub for the white chocolate? thinking maybe coconut cream. husband is diabetic…
thank you for such a wonderful treat. looking forward to trying out the lemon bars ;)
I’m so happy that you liked it! And awesome that you tried the coconut sugar version. :) I think a sub for white chocolate may be possible but would probably be very tricky and require a lot of experimenting. I think white chocolate is pretty important to both the flavor and texture of the cake. Maybe cocoa butter and some honey would work? But to be honest, I think it sounds like a very expensive experiment likely to fail. Sorry I couldn’t be more of a help! Thanks for your feedback. :)
what do you think about using coconut oil instead of the olive oil or butter?
The problem with coconut oil instead of butter is that coconut oil is 100% fat and butter is only 82% fat. This normally doesn’t create an issue in cakes but this one is already so incredibly moist that I don’t know how well it’d do. Sorry about that! Let me know how it works if you do try it out. :)
Hello- is there any substitute for the eggs. I’m allergic. Thanks! I’d love to make this cake.
Hi, Lauren! Unfortunately there isn’t a sub. You have to beat the egg whites until stiff peaks form and then fold them into the batter. If you used flax eggs (which I wouldn’t recommend doing for a recipe with 4 eggs), then the cake’s texture would be very off. I’m sorry about that! I looked for a grain-free eggless lemon cake and didn’t find one but if you can have grains, here’s an eggless lemon cake and a vegan Tuscan lemon cake. I hope that helps!
Is it possible to use regular flour instead of alomond flour? How many cups would you use? I want to make this for my sister but she’s allergic to nuts in general.
I’m afraid not. Nut flours just aren’t interchangeable with non-nut-based flours. I’m sorry about that! I tried finding you a different Italian lemon cake without nuts and found this one. I hope that helps!
Erin,
I discovered a sweetener Natural Mate which is a combination of Erythritol & Sucralose sold by Netrition.com. This sweetener looks, feel, taste and bake up like regular granulated sugar. No aftertaste or cooling effect. I did a sample baked good and cannot tell the difference. The only thing is because it is sweeter than sugar, I will have to use just 1/2 cup for your cake recipe. I am looking forward to making it and I cannot wait. Just wanted to let you know of the sugar alternative for your readers who are not only watching their gluten but sugar intake as well.
Thank you! I hope that using less sugar or sweetener doesn’t affect the structure / texture of the cake. I hope you’l like it. :) Let me know how it comes out and thanks so much for the tip!
One more question. Is the cake in the photo baked with coconut sugar or regular white sugar? I will be baking this cake for Thanksgiving for those of us who are watching our wheat and sugar intake.
The cake in the picture was unfortunately done with granulated sugar! It’s just as good with coconut sugar, but doesn’t have the bright yellow color. If you want to use coconut sugar, make sure to read the note at the bottom of the recipe about grinding the coconut sugar first!
Ok, great. I can’t wait to try it. Thanks!
No problem! I hope you’ll enjoy it. :)
forgive me, I looked on the Honeyville bag and 28g is equivalent to 1/4 cup. So, 11.5 1/4 cup servings will give 322g (320g called for in recipe) which comes out to roughly 3 cups of almond flour (for this brand). If my numbers are off, please advise. Thanks, much.
Yes, I also got 2.875. So 2 cups + 15 tbsp + 1 teaspoon (or 3 cups minus 2 teaspoons).
I will be using Honeyville brand almond flour. How many cups for this recipe? Thanks in advance!
I don’t have that brand but with my almond flour, it’s 3 1/5 cups. Check on the back of the bag for the nutritional label and see if it lists something like “Serving size 1/4 cup (25 grams).” Then you’ll be able to calculate it. :) Hope that helps!
Oh, das sieht aber lecker aus. Das werde ich bald mal backen, ich liebe Mandelkuchen. Vielen Dank für das Rezept.
Lieben Gruß aus Bonn,
Martina
P.S.: I assume a Texan living in Germany can read this comment ;).
Hi, Martina! So sorry for my slow response. I hope that you’ll enjoy the cake if you try it! And yes, I understood your comment. :) I think that in almost 3 years of blogging, it’s my very first comment in German so thank you for that! Sorry my German isn’t good enough to reply in German. ;)
I searched a recipe for this following a delightful holiday on the Amalfi coast last September. Most recipes were in Italian and then I found yours. Thank you very much – I made it for a summer party we were holding and it was much loved. I had to make it when several people were coming round as otherwise I would have eaten the whole lot myself.
I have linked it back to you after writing about it myself :-) http://annescott.co.uk/torta-caprese-bianca/
So happy to hear that you and your friends enjoyed the cake! Thanks for the feedback. :) I’m off to check out your post!
Thank you for the lovely recipe.
You’re welcome! I hope you get a chance to try it. :)
thanks for suggesting the cups amount of almond flour…i am terrible at figuring the translation…making this tomorrow..looks wonderful!
No problem! And thank you. :) Hope you’ll enjoy the cake!
As a diabetic, I’ve learned you can halve the sugar in any recipe, and if you combine a small amount of stevia with a small amount of sweetener (any kind), you can’t really tell the difference.
Hello in Germany,
I want to make this Italian Lemon Almond Cake for my daughter’s 40th birthday. I am not sure how many cups of almond flour to use. The conversions I found vary greatly. A gram is weight a cup is volume is what I am understanding. If you could just tell me ? cups I would be greatful. Thank you, Sue Ann
Hi Sue Ann! That’s why I didn’t list the cup measurements. The different brands vary greatly so I’m afraid if I tell you the cup amount, your cake might not come out. But here you go – 3 1/3 cups. I hope it comes out well and happy birthday to your daughter! :)
I made this today and it was so good. All thre of my picky eater kids kept stealing pieces! Making it again this weekend. Thanks for this great recipe!
I live in Italy now and had tried this cake at a friends house. I looked up the recepie mentioning some of the main ingredients and your recipe popped up. I am so happy to have found it. One question I have is how deep should the pan be?
I would appreciate a response.
My pan was 5 centimeters but the cake isn't really so tall. A smaller pan (any typical cake pan) would work! I hope the cake works out for you. I'd love to hear how it comes out. :) And if you speak Italian, you can view the original recipe at the source (at the bottom of the post). Good luck!
Hi! So happy that you tried and liked the cake. :) It is pretty dense and not fluffy, but I don't think this type of cake is supposed to fluffy. But you could be right about the butter. I'm happy that you and your boyfriend were able to have this as a lower carb goodie! Thanks for leaving feedback. Comments like this always make my day. :)
This is the first time I have ever baked with anything other than regular flour. My boyfriend and I are on a low carb diet and were craving baked goods. Then I came upon your blog and saw this cake. I made it exactly how you said except I accidentally melted the butter and I also used Splenda instead of regular sugar. The cake turned out so yummy! It ended up having a pound cake/ cheesecake texture to it. It was very dense, I think it was the melting of the butter. Thank you do much for turning me on to this type of baking. Keep the recipes coming!!
Georgia – Thank you!
Baltic Maid – Yay, a happy cake! That's what I was going for. :)
Michael – Thank you very much! I don't have many grain-free recipes but I throw one in every now and then. I quite like them. :)
I keep scrolling through recipes on here and they all look so good! Happy to see this is grain free!
Ohhh, such a happy cake!!! I love it!
This is such a beautiful summer cake, Erin! Can't believe it's grain free, too. Very impressive!
Helen – I hope you like it! And I hope you're able to cope with your gluten intolerance. I used to think, "Yuck… why would I make something without normal flour?" but it turns out that most of the stuff has been really good! At least with almond flour. I've never used those special GF flours.
What a nice thing to do for your friend! I recently discovered I am gluten intolerant, too. I can't wait to try this!!
Brandi – Thanks! :)
this looks so delicious! that color is just gorgeous.
Sarah – You have to get some! It's good stuff. It doesn't taste like coconut at all but if you read up on it, it seems to be "healthier." Or at least be lower on the glycemic index. :)
I love the crunchy edge of this cake…and its bright yellow color! I've never baked with coconut sugar before, but definitely want to try!
liloudublin – Oh, then I'll try it like that next time! I just don't want people to try with oil and then it comes out a disaster. Almond flour is so expensive and it seems so finicky, unlike wheat flour where using oil is no problem instead of butter. Thank you for the tip and I hope you like the cake!
In Italy they often make this cake with butter AND olive oil (a third of oil instead of the butter) just to help.
I have to try with the coconut sugar i have in my pantry Thank You!
Miryam – Sorry I didn't see this until now! And I think it's way too heavy to eat all at once. Some normal wheat flour cakes have that problem, but I guess the almonds just make it impossible to chow down on a whole cake. I hope you like it! :)
Oh I did not know about that. Great advice. In that case I will just use butter then. Since I will be only making half the cake that would be fine, plus is not like we eat so much butter all the time anyways or like one of us is going to eat the entire cake all at once :-)
I will definitely use butter then! Thanks.
Monsterscircus – Mange tak! :) Jag bodde två år i Sverige men talar no Danish. I'm happy you like the cake. :)
Miryam – I'm happy you're so enthusiastic about this cake but I'm really, really worried about using olive oil in it. Almond flour, at least for me, hasn't been like wheat flour. With wheat flour, I sub olive oil for butter all the time and it's fine. But if an almond flour recipe calls for butter, and I use oil anyway, it doesn't seem to work. I'm guessing the cake will be a soggy mess. :( Maybe even 1/4 cake would be better if you want to try olive oil? I hope you get your almond flour soon! I just don't want you to waste it on something that might not work, especially since almond flour is so expensive! Or how about this: I'll make this again in the next few weeks with olive oil and let you know if it works. Yeah? :)
Heidi – Thanks! It is dense but not really fudgy.
Chung-Ah – Thank you. :) I kind of wish the white chocolate was more obvious. That's the only thing I'd change!
Kris – Thank a bunch! But I usually make things 100% whole grain so I'm not exactly a good place for gluten free desserts. But there are soon!
Becca – You really can't taste it. It's not really like a brownie, but a really dense cake. That's kind of gooey, but not gooey like a brownie. It's so difficult to explain! I'm happy this cake makes you smile. Thanks. :)
I'm not a fan of white chocolate at all, but this cake looks so sunny and yellow and happy. You're right, imjust want to smile when I see this cake. It looks more like a brownie than a cake, so ooey and gooey :)
Love your blog and your recipes :) It is the perfect place to find all sort of gluten free desserts recipes :)
I seriously love EVERYTHING about this cake, especially those added white chocolate chips!
Oooh, I love how this looks. I don't even know how describe it, except maybe fudgy? But in a non-chocolate way obviously :P It looks dense and delicious. I love lemon desserts!
This cake looks really yummy!! I love the fact that it has almond flour. I am on the hunt to bake things with almond flour so I went to purchase some at amazon, because I want to get it in bulk so that it is cheaper, and they run out :-( So I am going to wait until they get it again and this cake is going to be on my to do list.
I am glad you noted about the cake being under done a tad because by looking at the pictures you can really tell and I was going to ask you about it. I like my cakes baked all the way :-) so I will bake it for an extra 10-15 minutes when I do and half the recipe like you suggested and just make one smaller cake, and for sure I will use olive oil….sorry…you know me!!
What a Big heart you have! Very lovely cake, I also love to use almond flour when I bake, it makes the cake more yummy I Think. But it's also expensive here i Denmark, so I also does your trick with grinding. Thanks for the recepie it sounds amazing
Katrina – Thanks!
Kathryn – Thank you so much for that comment. When I sat down to write this post, I thought it'd take about 30 minutes but I somehow spent three hours on it. Ridiculous. But I'm happy someone actually spent the time to read it! Thanks again. :) Oh and I've found coconut sugar in Asian food shops but I've read that they sometimes add white sugar to that. The stuff I found looked a bit… dodgy. I also found it in organic shops at a laughable price. I think 26 euro/kg. I recently found it in what I think you call a cash and carry for a lot less. I quickly looked up the shipping price to the UK but it looks too expensive just for some sugar. Ah well. I tried! I suppose you're also headed to bed soon so good night. :)
Amy – Good to hear that I'm not alone! I mean, brown is boring. And so normal. But yellow? It's perfect for a bad day. :)
this looks just delicious! i love anything with lemon, so i know i'd adore this. hello things make me happy too!
Such a fascinating post, thank you! You explain all your choices so well and it's fascinating to hear how they affected the final cake. I'm on the hunt for coconut sugar here but haven't had any luck yet :(
This cake is stunning! Love this idea!