The Caprese cake original recipe is a Neapolitan dessert from the island of Capri, a fantastic cake because a few ingredients create a delicious and fragrant cake, made of almond flour, high-quality dark chocolate, butter, and eggs. Therefore, it is an ideal dessert for those who cannot eat gluten. Its characteristic is that it should be crunchy on the outside and moist on the inside, and you won’t believe it, but the recipe for this wonderful cake was born from a mistake, a mistake of true goodness.
In fact, it is said that in the 1920s, on the island of Capri, the chef Carmine Di Fiore, during the preparation of an almond and chocolate cake, forgot to add the flour.
Thanks to this oversight or mistake, the Caprese cake was born and was so successful that it became a cake known and appreciated by everyone. A cake that absolutely must be made!
Well, let’s move on to the recipe, and I look forward to seeing you on my Facebook page, on my Instagram profile, on TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 429.40 (Kcal)
- Carbohydrates 28.02 (g) of which sugars 25.04 (g)
- Proteins 6.81 (g)
- Fat 32.00 (g) of which saturated 11.92 (g)of which unsaturated 7.05 (g)
- Fibers 4.02 (g)
- Sodium 38.46 (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 for the original Caprese cake
- 1 2/3 cups almond flour
- 4.4 oz 55% dark chocolate
- 1/2 cup butter
- 3 eggs
- 2/3 cup sugar
- 1 tbsp powdered sugar (For decoration)
- 1 tbsp Strega liqueur (or Rum)
- 1 orange zest (grated)
You’ll need
- 2 Bowls
- 1 Springform pan 20 cm diameter
- Whisk / electric
Prepare the original Caprese cake
Melt the chocolate cut into pieces together with the butter in a bain-marie or microwave and let it cool.
In the meantime, separate the egg yolks from the whites. In a bowl, beat the yolks with 2/3 cup of sugar and the grated orange zest for a few minutes until you get a nice fluffy cream.
Add the liqueur and melted chocolate to the beaten yolks and work with electric whisks. Incorporate the almond flour and mix with a spatula; the batter will be quite dense.
Beat the egg whites with the remaining sugar and gently fold them into the previously obtained mixture using a spatula.
Pour the Caprese cake batter into a 20 cm pan, greased and floured with potato starch, try my homemade pan release, level the surface as much as possible, and bake in a ventilated oven at 340°F for about 40 minutes.
idolcidisusy original Caprese cake recipe
After thirty minutes, I perform the toothpick test, the cake will already have a crust, the inside should be moist, not wet but just moist.
I take it out of the oven and let it cool in the pan for at least an hour.
When the cake is cold, gently release it from the edges with a knife, place a plate on the mold, and flip it over.
Now let your imagination run wild, a grandma’s doily, cookie cutters, or other decorations can make our cake beautiful and personalized.
Storage
Store the Caprese cake under a cake cover in a cool, dry place for 3-4 days.
