The Caprese Cake is an original Neapolitan recipe. This dessert originated, to be precise, in Capri, the island of love.
And with a lot of love, my mom used to make it for me – and she still does – with her family recipe, which made everyone fall in love, even my child who chose it as a birthday cake.
Find out how to make it in just a few easy steps with my version of the easy Caprese cake.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All Seasons
Ingredients for the Easy Caprese Cake
- 5.3 oz blanched almonds
- 3.5 oz sugar
- 3.5 oz dark chocolate
- 3.5 oz butter
- 3 eggs (medium)
- 1 tsp baking powder
- 1 small glass limoncello
- as needed powdered sugar (for decoration)
What You Need to Make the Caprese Cake
- 1 Mixer mixer
- 1 Beater Electric Beaters
- 1 Mold Springform Pan
Method
Start by finely chopping the blanched almonds. Meanwhile, melt the dark chocolate in a bain-marie or microwave and soften the butter.
In a bowl, start beating the egg yolks with the sugar. Once the mixture is fluffy, add the butter, chocolate, and baking powder.
Finally, add the almond flour and limoncello shot.
Once the mixture is smooth, pour it into the springform pan, greased and lined with parchment paper.
Bake the cake in a static oven at 356°F for about 40 minutes.
Once baked, let it cool before dusting with powdered sugar.
Tips and Storage
This cake is ideal for those who are gluten intolerant, but for safety, it would be better to replace the baking powder with a specific one or with cream of tartar.
Limoncello is optional, but I recommend adding it, heheh. Alternatively, you can replace it with your preferred liqueur.
The Caprese cake keeps for up to 5 days due to its moisture. If you want to keep it longer, I suggest portioning it and freezing it.
