ORANGE CAPRESE CAKE, almond and white chocolate cake, simple and delicious, perfect to serve after lunch or dinner or for Sunday, without butter, flour, and yeast.
The orange caprese cake is a variation of the typical Neapolitan recipe from the Amalfi coast, the lemon caprese, which is distinguished from the classic chocolate one by the presence of citrus and obviously white chocolate.
It is very simple to prepare, the perfect Sunday cake in my opinion, it’s moist, melts in your mouth and is a delight, the orange caprese, a very high-calorie dessert but if it’s good, we shouldn’t think about calories.
Obviously, if you don’t like orange you can vary with lemon or make the typical dark chocolate cake which is a true delight or with walnuts, with hazelnuts.
Follow me in the kitchen today, there’s the orange caprese cake!
Published June 26, 2010, 10:30 PM
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5.3 oz almonds (peeled)
- 2.8 oz white chocolate
- 3.5 oz powdered sugar
- 3 eggs
- 1 orange zest
- 3 tbsp vegetable oil
- 2 tbsp orange juice
Preparation
Chop the almonds with the orange peel and 2 tablespoons of sugar using a mixer and set aside.
Whisk the egg whites with a pinch of salt until stiff and set aside.
Beat the yolks with the remaining sugar until they double in volume, then add the egg whites and gently fold in by hand.
Add the almonds, chopped white chocolate with a knife or mixer, and oil, mix everything and pour into a 8-9 inch (20-22 cm) cake pan lined with parchment paper or greased and floured.
Bake in a preheated oven at 350°F for 45 minutes, do a skewer test before removing from oven.
Bon appétit
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