This luscious Italian cake marries rich, buttery almonds with bright, refreshing lemon.It’s a great make-ahead dessert because the cake needs to stand overnight before serving.Torta Caprese al Limone Print Recipe Pin Recipe Makes 1 (12-inch) cakeRecipe adapted from Michel’angelo Capri Ingredients  3 cups plus 2 tablespoons (300 grams) blanched almond flour10.5 ounces (300 grams) white chocolate, broken into pieces1⅓ cups (300 grams) unsalted butter, room temperature1½ cups (300 grams) white granulated sugar8 large eggs (400 grams), separated4 large lemons (720 grams)1 tablespoon (15 grams) Limoncello (recipe follows) InstructionsPreheat oven to 160°C (320°F).

Spread almond flour on a rimmed baking sheet, and toast for 5 minutes.Increase the oven temperature to 180°C (350°F).Line a 12-inch (30cm) round cake pan with baking paper, or grease with butter or baking spray with flour.Melt the white chocolate in a bowl sitting over a saucepan of simmering water, stirring occasionally.Using a kitchen mixer fitted with the paddle attachment, mix the butter and sugar for approximately 7 minutes on medium speed until smooth and creamy.Hand-whisk the egg whites until you have firm peaks (or, if preferred, use a handheld mixer).Stir the egg yolks with a spoon until smooth.Pour the egg

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