
Lemon Caprese Cake
A moist and melt-in-your-mouth cake with a fresh and enveloping flavor of lemon, almonds, and white chocolate. Gluten-free and perfect for all special occasions.
Ingredients
- Blanched almonds
300g300g - White chocolate
250g250g - Butter
150g150g - Sugar
150g150g - Potato starch
2tablespoons2tablespoons - Lemon (grated zest)
1unit1unit - Eggs
5units5units - Fine salt
1pinch1pinch - Baking powder
1teaspoon1teaspoon - Limoncello
1shot1shot
Preparation
- STEP 1 OF 8
Chop the almonds and set them aside.
- STEP 2 OF 8
With an electric mixer, mix the eggs and sugar until you get a frothy consistency.
- STEP 3 OF 8
Melt the white chocolate and butter in a double boiler.
- STEP 4 OF 8
Add the melted chocolate to the egg and sugar mixture and blend with a spatula.
- STEP 5 OF 8
Add the grated zest of one lemon, a pinch of salt, and a shot of limoncello, mix well.
- STEP 6 OF 8
Add the potato starch and a teaspoon of baking powder, then add the chopped almonds and mix everything together.
- STEP 7 OF 8
Butter and flour a 24 cm pastiera mold, pour the mixture in, and bake in a preheated oven at 170 degrees for 35 minutes.
- STEP 8 OF 8
Check the baking with a toothpick a few minutes before the indicated time; the cake should be moist.
Suggestions
Mixer
Chopper
Mold
General Information
Storage notes
At room temperature, in an airtight container
More information
Pay attention to the baking to ensure a moist consistency. It can be served as a dessert, snack, or cake for special occasions.
Origin
Italia, Campania
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 382.27 |
Carbohydrates (g) | 23.87 |
of which Sugars (g) | 21.93 |
Fat (g) | 27.31 |
of which Saturates (g) | 9.96 |
Protein (g) | 9.57 |
Fiber (g) | 2.67 |
Sale (g) | 0.23 |
- Proteins9.57g·15%
- Carbohydrates23.87g·38%
- Fats27.31g·43%
- Fibers2.67g·4%