Today I want to offer you my lemon Caprese without white chocolate. Yes, because the recipe that a Neapolitan acquaintance of mine gave me says this is the version made many years ago and thus the original. While the Caprese with white chocolate was created many years later. Who knows what the truth will be, the fact remains that this version is less cloying for me than the one with white chocolate, so I prefer it. In this version, you need to use good lemons, preferably organic, naturally almonds, eggs, sugar, butter, and limoncello. It is a gluten-free cake because it doesn’t require flour, and it is good for breakfast, but also at the end of a meal, perhaps accompanied by a glass of limoncello.
But let’s see in detail how to prepare this delicious lemon Caprese in the following recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups almond flour (or peeled and ground almonds)
- 4 eggs
- 3/4 cup sugar
- 5 oz butter
- 1/2 cup potato starch
- 1 packet baking powder
- 2 tbsps limoncello
- 2 lemons (organic)
- to taste powdered sugar (for decoration)
Steps
Start preparing your lemon Caprese by separating the yolks from the whites. Beat the whites until stiff and then whisk the yolks with the sugar and lemon peels.
WARNING: Before grating the lemons, I recommend washing them under plenty of hot water and drying them.
Continue to whisk by pouring the limoncello, lemon juice, and melted butter into the yolks. At this point add the potato starch and baking powder, both sifted.
Now combine the beaten egg whites with a spatula very gently and let them incorporate from bottom to top. At this point, it’s time to add the almonds, also with a spatula and a little at a time. Mix delicately until you have incorporated all the almond flour.
Now that the dough is ready, take a 9-inch pan and line only the bottom with parchment paper.
Pour in the dough, level it and bake at 356°F for about 40 minutes.
As soon as our lemon Caprese is cooked, wait a few minutes before unmolding it onto a cake stand, then remove the parchment paper, decorate with powdered sugar and lemon slices, and serve, perhaps with a nice glass of limoncello.
If you love LEMON DESSERTS take a look HERE.
Saby recommends..
In lemon Caprese cake, it is not advisable to replace butter with oil. If you really don’t want to use butter, I recommend margarine.
