Lemon Caprese: an incredibly fragrant dessert, perfect for Sunday or a special occasion. Unlike the classic chocolate caprese cake, this version is light, delicate, and aromatic, with a soft interior and an irresistible crust.
The recipe I propose is inspired by the great pastry chef Salvatore De Riso: in 2007, he created this variant using lemons from the Amalfi Coast and white chocolate. The result? A gluten-free, dairy-free cake, based on almonds and extra virgin olive oil.
For the occasion, I personalized it: it was my beloved aunt’s birthday, and I decorated the cake with handmade golden sugar paste roses. A scenic touch that left everyone speechless!
If you love lemon-flavored desserts, I also recommend my no-bake yogurt cake and the peach and yogurt muffins. But now, let’s get into the kitchen!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Lemon Caprese
- 7 oz almonds (or almond flour)
- 1 cup powdered sugar
- 6 oz white chocolate
- 1/2 cup extra virgin olive oil
- 1/4 cup sugar
- 5 eggs
- 1/3 cup potato starch
- 1 oz candied lemon peels (candied)
- 1 tsp baking powder
- 1 1/2 vanilla bean
- 1 lemon zest (Amalfi Coast)
Tools
- Pan 22 cm springform
- Food processor
Prepare the Lemon Caprese
Prepare the candied lemon peels by cooking them in a saucepan with 2 tablespoons of water and 3 tablespoons of sugar for 10 minutes.
Grate the white chocolate and set aside.
In a food processor, blend the almonds with the powdered sugar and vanilla seeds.
Pour the mixture into a bowl, add the grated chocolate, chopped lemon peels, fresh lemon zest, and sifted potato starch with baking powder.
Add the extra virgin olive oil gradually, mixing well.
In a separate bowl, beat the eggs with the sugar until they triple in volume.
Incorporate the beaten eggs into the dry mixture a little at a time, using a spatula.
Pour everything into a 22 cm pan, greased and dusted with potato starch.
Bake at 392°F for 5 minutes, then lower to 320°F for another 45 minutes. Perform the toothpick test.
Let the cake cool in the pan for at least 2 hours before unmolding.
Finally, a sprinkle of powdered sugar and – if you want to impress – decorate with sugar paste flowers like I did!
Susy’s Tip
You can use pre-made almond flour, but make sure it doesn’t contain sugar. And if you can’t find Amalfi Coast lemons, choose lemons with an edible, untreated peel. The aroma makes a difference!
