Lemon Caprese Cake

Method

1. Beat the eggs with a pinch of salt at room temperature, gradually adding sugar until the mixture is light and fluffy and forms ribbons when lifted.
2. Cut the white chocolate into small pieces and melt it with butter using a double boiler or microwave.
3. In a bowl, mix together almond flour, potato starch, vanilla extract (or seeds), and baking powder.
4. Pour the melted butter and chocolate into the flour mixture and stir until a compact dough forms.
5. Fold the beaten eggs into the dough a little at a time, using gentle motions from bottom to top to avoid deflating the mixture.
6. Add limoncello and grated lemon zest (avoid the white pith) and mix well.
7. Pour the batter into a pan that has been greased and dusted with flour (or potato starch). Tap to level and bake.
8. After baking, let the cake cool completely before removing it from the pan.