The lemon caprese cake is a gluten-free dessert with a unique aroma and taste. It is a variant of the famous caprese cake, which is based on almonds and dark chocolate. In this version of the caprese created by Sal De Riso, the dark chocolate is replaced with white chocolate, and the aromatic touch of the grated zest of lemons from the coast is added. The result is a unique cake that combines the unmistakable aroma of lemons with the delicate and sweet taste of almonds, white chocolate, and a soft, moist texture such that when you taste a slice of the lemon caprese, it really seems to melt in your mouth!
The recipe is very simple, without butter, which is replaced by oil (preferably extra virgin olive oil), and gluten-free because the flour is replaced by almonds and potato starch. We mix the chopped almonds or almond flour with the sugar, add the chopped white chocolate, grated lemon zest, starch, and baking powder. We also add the oil and start mixing the ingredients together. Separately, we whisk the eggs with the sugar until they become frothy. Gradually add the eggs to the almond mixture, mixing from the bottom up, and pour the obtained mixture into a 9 inch diameter mold previously greased and dusted with starch. Bake for 5 minutes at 392°F and for the remaining 45 minutes lower the temperature to 320°F. Let the lemon caprese cool completely before decorating it with powdered sugar.
Such a simple dessert that is perfect to enjoy as a snack or at any other time of day, yet with such a delicious and unique flavor that it is perfect as a dessert after a meal or to enjoy to celebrate special occasions. All you have to do is get all the ingredients to try it as soon as possible.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients to make the Lemon Caprese Cake
- 7 oz peeled almonds (or almond flour)
- 1 cup powdered sugar
- 1/2 cup extra virgin olive oil
- 6 oz white chocolate
- 1/3 cup gluten-free potato starch
- 1/3 cup granulated sugar
- 5 eggs
- 2 lemon zest
- 1 tsp baking powder
- 1/2 packet vanillin (or vanilla essence or vanilla bean seeds)
- gluten-free powdered sugar (for decoration)
Tools to make the Lemon Caprese Cake
- 1 Mixer
- 2 Bowls
- Electric Whisks
- 1 Mold
- 1 Oven
Steps to make the Lemon Caprese Cake
To prepare the lemon caprese cake, first put the peeled almonds in a mixer and chop them. Obviously, you can skip this step if you are using almond flour.
Add 1 cup of powdered or granulated sugar to the mixer and blend until you obtain a rather fine powder.
Chop the white chocolate in the mixer or with a knife on a cutting board.
Pour the almonds and white chocolate into a bowl.
Add the potato starch with the baking powder and the grated zest of two organic lemons.
Start mixing to combine the ingredients, then add the oil and mix again. You will finally obtain a well-mixed and rather thick dough.
In a separate bowl, crack the eggs and add the remaining sugar. Whip them with electric whisks until you obtain a well-inflated and frothy mixture. Gradually add the eggs to the almond mixture, mixing with a spatula from the bottom up. Continue this way until you obtain a fluid and well-mixed batter.
Grease and flour a 9 inch diameter mold and pour the obtained batter into it.
Bake for the first five minutes at 392°F, then lower the temperature to 320°F and continue baking for another 45 minutes. Always do the toothpick test before taking it out of the oven.
Remove the lemon caprese from the oven, let it warm slightly, and then turn it out onto a serving plate.
Simo and Cicci recommend
You can keep the lemon caprese for up to 4-5 days at room temperature by storing it under a glass dome.
The original recipe also includes candied lemon peels. So, if you like them, you can use them.
FAQ (Questions and Answers)
What is the best mold for making the lemon caprese cake?
The most suitable mold is definitely the one with slanted sides normally used for making Neapolitan pastiera. Here we provide the link to purchase it. If you don’t have this type of mold, you can still replace it with a classic springform cake mold.
