The Lemon Caprese in the air fryer is the practical and quick version of the famous gluten-free almond and white chocolate cake, inspired by master pastry chef Sal De Riso.
This cake is unbelievably good: simple to prepare and naturally gluten-free, made with almonds, white chocolate, lemons and extra virgin olive oil. The result? A moist, highly aromatic cake with a soft texture that melts in your mouth and a perfect balance between the sweetness of white chocolate and the fresh citrus note of lemon.
Traditionally the Lemon Caprese would be baked in a conventional oven, but as you know me… I always have to experiment! So I tried it in the air fryer, adapting times, temperature and quantities to achieve a perfect bake even in models with a small basket. The result is a cake that is compact outside and melting inside, with a perfect balance between the sweetness of white chocolate and the intense freshness of lemon.
It’s the ideal dessert to serve at the end of a meal, perhaps dusted with powdered sugar, but also perfect for an elegant afternoon snack or a special breakfast.
The Lemon Caprese in the air fryer is the ideal dessert to serve after a meal, maybe with a dusting of powdered sugar or a light lemon glaze, but also perfect for an elegant snack accompanied by a cup of tea or a good coffee. Also, being naturally gluten-free, it is suitable for those with intolerances.
You’ll see — it will win everyone over at the first taste: simple in ingredients but refined in flavor, it smells of sunshine and the coast, bringing tradition to the table in a practical and modern version. Ready to prepare it together? 🍋
PS: the ingredients list also includes the original quantities for a 8 2/3-inch pan (22 cm) and at the end of the steps you’ll find instructions for baking in a conventional oven, perfect for those without an air fryer or who want a larger version of the cake.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: for 7–8 in pan
- Cooking methods: Air fryer, Conventional oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 7–8 inch (18/20 cm) pan
- 5.6 oz blanched almonds (about 1 1/8 cups (for 8 2/3 in / 22 cm pan use about 7.1 oz / 1 3/8 cups))
- 3.5 oz powdered (confectioners') sugar (about 3/4 cup (for 8 2/3 in / 22 cm pan use about 4.2 oz / 1 cup))
- 2.8 oz extra virgin olive oil (about 1/3 cup (for 8 2/3 in / 22 cm pan use about 3.5 oz / 1/3–1/2 cup))
- 5.3 oz white chocolate (about 3/4–1 cup chopped (for 8 2/3 in / 22 cm pan use about 6.3 oz))
- 1.4 oz potato starch (potato flour) (about 1/3 cup (≈5 tbsp) (for 8 2/3 in / 22 cm pan use about 1.8 oz))
- 1.6 oz granulated sugar (about 3 1/2 tbsp (for 8 2/3 in / 22 cm pan use about 2.1 oz))
- 1/2 packet vanillin powder (or seeds from half a vanilla bean)
- 1 tsp baking powder (for cakes) (about 1 tsp (for 8 2/3 in / 22 cm pan use about 1 1/4 tsp))
- 4 eggs (5 for the 8 2/3 in / 22 cm pan)
- 2 lemons (unwaxed peel)
- as needed powdered sugar (for dusting)
Tools
Recommended tools
- 1 Air fryer
- 2 Mixing bowls
- 1 Knife
- 1 Cutting board
- 1 Lemon zester
- 1 Spatula
- 1 Electric whisk
- 1 Kitchen scale
- 1 Food processor / Mixer
- 1 Measuring cup
- 1 Cake pan about 8 in
Steps
Preparing the Lemon Caprese in the air fryer
Place the blanched almonds and powdered sugar into the food processor.
Pulse until finely ground.
Chop the white chocolate with a knife.
Transfer the ground almonds and powdered sugar into a bowl, add the chopped white chocolate, the grated lemon zest, potato starch and baking powder.
Stir, then add the olive oil in a thin stream and combine with a spatula.
You will obtain a lumpy, dense mixture. Set it aside.
Now use an electric whisk to beat the eggs with the granulated sugar and vanillin for a few minutes until pale and fluffy.
Take the almond and chocolate mixture. Gradually add the egg mixture a little at a time, folding gently with a spatula from the bottom up. You will obtain a fairly runny batter — that’s how it should be.
Pour the batter into a greased and lined pan (I grease with oil and dust with potato starch). Meanwhile, preheat the air fryer to 320°F for 2–3 minutes. Place the pan on the rack or tray.
Bake using the “bake” or “air fry” program for about 40 minutes. At the end of the cooking time, do the toothpick test in several points — the interior should be moist and slightly soft, not liquid.
Remove the pan and let the cake cool before unmolding. Once cooled you can invert it onto a serving plate.
Before dusting the caprese with powdered sugar it must be completely cold, otherwise the powdered sugar will not remain on the surface.
Now you can enjoy your Caprese — moist, soft and melting 😍
If you make it, let me know what you think in the comments, share the recipe and rate it with lots of stars ⭐⭐⭐⭐⭐ after the tips section!
Baking in the oven
Preheat and bake in a conventional oven at 338°F for 40–45 minutes. Always perform the toothpick test. Times may vary a few minutes depending on the pan size.
Storage, Tips, Variations
Storage
The Caprese keeps for 4–5 days at room temperature under a glass dome or covered with plastic wrap.
Tips
If you use the oven to bake the Caprese, use the conventional (static) mode only. Although I tested the air fryer method, which uses a convection system, I cannot guarantee the same result with a convection oven: it may dry out the cake too much and compromise its characteristic moist, soft texture.
Choose high-quality ingredients, especially the lemons: they must be untreated with edible peel, because the peel will be a main flavor element in the recipe. If you can find lemons from the Amalfi Coast, the result will be even more fragrant and special.
Variations
You can add candied lemon peel to the batter: about 0.9 oz (25 g) for the 7–8 in pan and 1.1 oz (30 g) for the 8 2/3 in / 22 cm pan.
