The original Caprese cake is a traditional delicacy from Campania with a spectacular taste. The inside is moist and melt-in-your-mouth, while the outside has a delightful crispy crust. As its name suggests, the Caprese cake originated on the island of Capri, but its goodness has made it famous worldwide.
The ingredients are eggs, butter, chocolate, almonds, and sugar; the traditional recipe does not contain yeast, flour, or cocoa. It’s said that this cake was born from a mistake. The cook who prepared it, Carmine del Fiore, forgot to add the flour, creating one of the most iconic desserts in Neapolitan pastry. On the blog, you will find the recipe for Salvatore de Riso’s Caprese, often contested because it uses a few grams of yeast and a spoonful of potato starch. You will also find his lemon variant and my pistachio and hazelnut variants.
Personally, I find them all excellent. Before judging, try them because they are truly great.
Here are the Caprese variants:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 428.21 (Kcal)
- Carbohydrates 31.59 (g) of which sugars 27.92 (g)
- Proteins 7.45 (g)
- Fat 30.14 (g) of which saturated 12.44 (g)of which unsaturated 7.36 (g)
- Fibers 3.25 (g)
- Sodium 41.06 (mg)
Indicative values for a portion of 3 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
- 4 eggs (medium – 7 oz)
- 3/4 cup sugar
- 10 1/2 tbsp butter
- 7 oz blanched almonds (to be reduced to flour or almond flour)
- 7 oz 50% dark chocolate
- 1 tsp vanilla extract
- as needed powdered sugar (for finishing)
- 1 1/2 tsp butter
- as needed sweetened cocoa powder (you can also use unsweetened cocoa)
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Baking pan flared 9.5 inches for caprese cake
- 1 Food processor to reduce almonds to flour
Procedure
Cut the butter into 1/2-inch cubes and place it in a bowl. Let it sit at room temperature for 15/20 minutes.
Blend the almonds in a food processor until you get the desired consistency; you can reduce them to flour or fine granules according to your taste. Try not to let them heat up so they don’t release oil.
Chop the dark chocolate into pieces and melt it in the microwave or a double boiler, then set aside.
Break the eggs and separate the whites from the yolks, whip the egg whites with 1/4 cup of sugar and set the yolks aside.
Add the vanilla and the remaining sugar to the softened butter, then beat it with electric whisks. When well whipped, add the yolks one at a time until a homogeneous mixture is obtained.
Add the almond powder to the butter and yolk mixture, stir gently, then add the melted chocolate. Finally, add the whipped egg whites (in three parts), gently mixing with a spatula from bottom to top, being careful not to deflate the mixture.
Transfer the batter to the buttered and cocoa-floured cake pan.
Bake the cake in a preheated static oven at 340°F for about 45 minutes (the baking time is indicative, it depends on the type of oven).
Perform the toothpick test to check the baking; the toothpick should come out clean but not dry.
The Caprese cake is ready, let it cool slightly, and invert it onto a plate. Let it cool completely, dust with plenty of powdered sugar, and serve.
Tips
Storage
The original Caprese cake can be kept at room temperature for 3 days.
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