The white chocolate and lemon caprese is a fragrant and moist dessert, a delicious variation of the more famous chocolate and almond caprese.
In this version, almonds are still one of the main ingredients, accompanied by white chocolate and the fresh, bold note given by lemon zest. Make sure to use freshly picked lemons to impart their full aroma to the cake.
Ideal to serve at the end of a meal, this cake pairs well with a dollop of whipped cream or a scoop of vanilla or custard ice cream.
A delicate and delicious dessert that brings the enchanting scents of the Amalfi Coast, where this sweet was born and can be found in the finest pastry shops.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 425.86 (Kcal)
- Carbohydrates 30.12 (g) of which sugars 23.18 (g)
- Proteins 10.37 (g)
- Fat 29.25 (g) of which saturated 8.95 (g)of which unsaturated 5.70 (g)
- Fibers 3.35 (g)
- Sodium 129.61 (mg)
Indicative values for a portion of 108 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
- 1 3/4 cups almond flour (or almonds)
- 7 oz white chocolate
- 1/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 cup sugar
- 5 eggs (medium)
- lemon zest (from 2 untreated lemons)
- 1 tsp baking powder
- 3 tbsp butter
- 1 tsp vanilla extract
- 1 pinch salt
Tools
- Blender / Mixer
- Electric Whisk
- Silicone Spatula for Desserts
- 8.5-inch Cake Pan
- Citrus Zester
- Chocolate Grater
Preparation
To prepare the white chocolate and lemon caprese, if you have almonds instead of almond flour, simply immerse them for a few minutes in boiling water off the heat.
Remove the skin and dry them for a few minutes in a small pan over low heat, stirring often without toasting them.
In a blender, grind the almonds with a tablespoon of flour taken from the recipe. Pour the resulting almond flour into a bowl and set aside.
Melt the butter on very low heat and stir, turning off before completely melted.
The accumulated heat will be enough to melt the rest.
Grate the white chocolate and mix it with the almond flour.
To these, add potato starch, remaining flour, and sifted baking powder along with the grated zest of untreated lemons.
With the help of an electric whisk, beat the eggs with the sugar and a pinch of salt.
Continue until a well-whipped and stiff mixture is obtained.
To the dry part, add the melted and now cooled butter, vanilla extract, and whipped eggs, incorporating gently with a spatula.
Pour the mixture into a well-buttered and floured cake pan or lined with parchment paper.
Bake at 350°F (180°C) for twenty-five minutes, in a static oven on a medium-low rack.
Then lower the temperature to 320°F (160°C) and continue baking for another 20/25 minutes.
Before removing from the oven, always perform the toothpick test.
Let cool in the pan.
Then remove the cake by inverting it onto a plate. Allow it to slide onto a rack to cool completely.
When cold, decorate as desired with powdered sugar.
The white chocolate and lemon caprese cake is now ready.
Serve with a dollop of whipped cream or a scoop of vanilla or custard ice cream.
Storage
In a cake container or under a glass dome, it keeps at room temperature for about 4 days.
In a cake container or under a glass dome, it keeps at room temperature for about 4 days.
Here is a selection of products that are certainly useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are certainly useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
