The orange caprese is a delicious variation of the chocolate caprese, a traditional dessert from Campania rich in almonds. To achieve this version, I modified Sal de Riso’s lemon caprese, slightly reducing sugar and white chocolate and got a very soft and aromatic cake that is truly special.
I find Salvatore di Riso’s recipe perfect, so I didn’t remove that small amount of potato starch and baking powder, I just balanced the sugars. The ingredients that make it up are not many and must be of excellent quality. The orange caprese is a delicious cake that does not contain gluten, it is made with sweet almonds ground into powder, white chocolate, eggs, and butter, ingredients that give it an unmistakable softness.
Try also the other gluten-free desserts:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 376.87 (Kcal)
- Carbohydrates 29.09 (g) of which sugars 23.58 (g)
- Proteins 6.99 (g)
- Fat 25.82 (g) of which saturated 8.77 (g)of which unsaturated 5.29 (g)
- Fibers 2.93 (g)
- Sodium 50.84 (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
- 2 cups g almond flour (or sweet almonds peeled and ground into flour)
- 1/2 cup powdered sugar
- 1/2 cup g butter
- 1 cup g white chocolate
- 1 oz g orange zest (candied and finely blended or the grated zest of an organic orange)
- 5 g eggs (5 medium eggs)
- 1/4 cup g sugar
- 1/3 cup g potato starch
- 1 tsp g baking powder
- Half pod vanilla
- orange zest (grated – need the zest of one organic orange)
- 2 tsp g butter
- 1 tbsp g potato starch
- to taste vanilla powdered sugar
Tools
- 3 Bowls
- 1 Electric whisk
- 1 Mold tapered caprese mold with a 9.5-inch base
- 1 Spatula
- 1 Grater
- 1 Scale
- 1 Blender
Procedure
Cut the butter into pieces and leave it at room temperature for 20 minutes.
Grate the white chocolate and set aside.
Mix the almond flour with the baking powder and potato starch on a sheet of parchment paper. Add the grated chocolate.
Chop the candied orange peel in the blender (if you don’t have it, replace it with the zest of an organic orange).
Grate the zest of an organic orange.
Crack the eggs and separate the whites from the yolks, placing them in two different bowls, whisk the whites with 1/2 cup powdered sugar and set the yolks aside.
Add 1/4 cup sugar to the soft butter and beat with electric beaters. When it’s well whipped, add the yolks one at a time until you get a homogeneous mixture, add the grated zest of one orange and the chopped candied lemon peel (if you don’t have it, add the zest of another grated orange).
Add the flours to the butter and yolk mixture alternately with the whipped egg whites, mix gently with a spatula, from bottom to top, being careful not to deflate the mixture.
The batter is ready, pour it into the greased and floured pan with potato starch.
Bake the cake in a preheated static oven at 340°F for about 50 minutes. Do the toothpick test to check the baking, considering it is a moist cake.
The cake caprese with orange is ready, let it cool for 10 minutes and turn it upside down on a tray. Let it cool completely, sprinkle with plenty of powdered sugar and serve.
Advice
Storage
The Orange Caprese can be stored at room temperature for 3 days in the appropriate cake container, I prefer to store it in the refrigerator and leave it at room temperature for 30 minutes before serving.
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