Delicate, fragrant, irresistible: the Lemon Caprese, the citrus version of the famous Torta Caprese, softens the strong character of cocoa and transforms it into a light, bright, elegant texture. When sliced it reveals a compact yet incredibly moist interior, with a melt-in-the-mouth quality that wins you over on the first bite. The secret lies in attention to detail: do not overbake to preserve that soft, almost fudgy texture that makes Caprese so special. Let the cake rest for at least 12 hours before serving — this is important. Storage matters too: keep it at room temperature under a cake dome for 2–3 days, avoiding the refrigerator which would compromise its softness. It’s a cake simple in ingredients but refined in the result, perfect at the end of a meal or for a sweet afternoon break. Below are all the ingredients and the method to prepare our Lemon Caprese together:
More lemon desserts recipes:
- Difficulty: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 eggs
- 1 3/8 cups blanched almonds
- 3/4 cup granulated sugar
- 6 tbsp potato starch
- 2/3 cup butter
- 7 oz white chocolate
- 1 1/4 tsp baking powder
- the grated zest of 2 lemons
- 2 tbsp limoncello
- to taste powdered sugar
Steps
Chop the almonds until you obtain a fine powder that is not oily. Grate the white chocolate and set it aside until needed.
Melt the butter in a bain-marie or in the microwave and let it cool slightly. Stir the grated lemon zest into the warm melted butter, add the limoncello and mix gently.
In the meantime, separate the yolks from the whites. Beat the yolks with the sugar using a stand mixer or electric beaters until the mixture is pale, voluminous and frothy.
Fold the flavored butter into the whipped yolk mixture, working at low speed so as not to deflate the batter.
Add the almond powder, the sifted potato starch with the baking powder and the grated white chocolate. Gently fold with a spatula using upward strokes.
In a separate bowl, whip the egg whites to stiff peaks and gradually fold them into the batter.
Line an 8 5/8-inch (22 cm) pan with parchment paper or butter and dust with potato starch. Pour in the batter and gently level the surface.Bake in a preheated conventional oven at 338°F (170°C) for about 45–50 minutes. Check doneness with a skewer, keeping the center slightly moist.
Remove from the oven, let cool completely and carefully unmold. Dust with powdered sugar before serving. The Lemon Caprese is ready to be enjoyed!
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
