Lemon Caprese cake, the grandma’s recipe for the famous almond and chocolate cake in a white version. Some time ago we prepared the Almond and Hot Milk Bundt Cake, but with almonds you can make fantastic desserts like Sicilian almond paste, almond ice cream, almond shortcrust pastry, and much more, but above all the famous Caprese cake, which should not be confused with Caprese salad, which is something else.
Do you know the true story of the sweet almond Caprese? I’ll tell it today! It is often said that the best things are born by mistake, and so it was that the true dark chocolate Caprese cake was born. A pastry chef in Capri accidentally forgot to add flour to his almond mixture, creating a delicious flourless cake. The cake, crunchy outside and very soft inside, which seemed to be a failure, turned out to be a success and quickly spread everywhere.
While the original Caprese is made with dark chocolate and is delightful, the Caprese with white chocolate and lemon is just as delicious and perhaps even a bit more delicate and tasty.
Have you ever tried to make lemon Caprese with white chocolate using grandma’s recipe? Here it is — try it, it’s very easy and really, really good! Before going to the kitchen, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Preparation time: 5 Minutes
- Cooking time: 45 Minutes
- Cuisine: Italiana
Ingredients to make the original lemon Caprese
- 7 oz white chocolate
- 1 1/3 cups peeled almonds
- 5 tbsp potato starch
- 4 eggs
- Half packet baking powder
- lemon zest (organic)
- 4 tbsp butter
- 1 tbsp vanilla extract
Tools
- Blender / Mixer
- Springform pan 8 2/3 in (22 cm)
How to make lemon and white chocolate Caprese cake.
You can buy the almonds already peeled, or with the skin on. In that case, bring a pot full of water to a boil, add the almonds, let them sit for 3-4 minutes and drain. Now the skins should be soft and you can easily peel them.
Place the almonds and the chopped chocolate in the blender bowl and blend until you obtain a sandy texture.
Now add all the other ingredients and blend together (I used the whole zest of an unripe but very fragrant lemon).
Line a 22 cm springform pan with parchment paper and pour in the batter. Bake in a convection (fan) oven at 320°F for about 45 minutes (if using a conventional/static oven, increase the time a little) and do the skewer test before removing from the oven.
Place the cake on a rack and let it cool slightly, unmold, dust with powdered sugar and grated lemon zest, and serve.
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Storage
The cake stays soft for about two or three days if kept covered under a glass dome or in a suitable box.
