The recipe for limoncello caprese and white chocolate is my white version of the famous cocoa caprese.
A dessert from the Campania tradition, said to have been born from a mistake by an Amalfi pastry chef, full of almonds with a pleasant hint of lemon or limoncello, which I enrich with white chocolate. It is made with a few steps but is always very successful.
There is no flour in the caprese, so if a gluten-free baking powder is used, it is also suitable for those with gluten intolerance or allergies.
Personally, I prefer the white version over the dark one and often make this cake on my wedding anniversary because we both love it. I have kept this recipe for over ten years in my now worn but faithful dessert agenda, which I occasionally dust off!
If you are looking for a gluten-free dessert with the flavor of almonds and limoncello (or lemons), you are in the right place because this limoncello caprese is really so good!!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6/8
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 373.19 (Kcal)
- Carbohydrates 30.51 (g) of which sugars 27.84 (g)
- Proteins 10.01 (g)
- Fat 22.24 (g) of which saturated 2.92 (g)of which unsaturated 2.11 (g)
- Fibers 3.17 (g)
- Sodium 39.52 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
In this version, I used excellent limoncello cream, but the quantities remain the same.
- 2 1/2 cups peeled almonds (or almond flour)
- 4 eggs (medium)
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 1/2 tsp baking powder
- Half shot glass Limoncello (or limoncello cream)
- 1 lemon (zest, grated)
- 3/4 oz sliced almonds
- 3 1/2 oz white chocolate
- 2 tablespoons limoncello (For the glaze)
Tools:
- Cake pan 8-inch
Preparation of the limoncello caprese
– Finely chop the almonds with a tablespoon of sugar taken from the total and set aside.
– Whisk the egg whites until stiff.
– Preheat the oven to 320°F
– Beat the egg yolks with the sugar using an electric mixer, making the mixture very stable; it should almost write. Add the previously sifted cornstarch and baking powder, lemon zest, and limoncello cream (or limoncello).
– With the help of a spatula, add the chopped almonds (or almond flour) and mix well.
– At this point, gently fold in the stiff egg whites.
– Grease the cake pan with a little oil, but if it’s non-stick you don’t need to; pour in the mixture and level.
– Bake for about 30 minutes, with a convection setting, performing the toothpick test. With a static oven, it takes about 5 more minutes, but always check.
– Melt the white chocolate in a double boiler with the 2 tablespoons of limoncello cream (or limoncello), turn the cake upside down for a flatter base, and glaze the surface. Decorate with sliced almonds and white chocolate curls (optional)
– Store at room temperature.
