Lemon Caprese

Name: Lemon Caprese
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: Almond flour 1 ¾ cup; White chocolate 3.5 oz; Lemon peel 3; Butter at room temperature 7 tbsp; Egg yolks at room temperature 2.8 oz; Egg whites at room temperature 6 oz; Powdered sugar 1 ¼ cup; Potato starch 5 ½ tbsp; Baking powder 1 tsp; Lemon flavoring 0.4 tsp; Fine salt 1 pinch; Powdered sugar to taste

it br es fr de

347

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 347
Carbohydrates g 29.8
of which sugars g 26.1
Protein g 6.8
Fats g 22.3
of which saturated fat g 8.11
Fiber g 2.8
Cholesterol mg 133
Sodium mg 127

Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Serving: 10
Cost: Low

PRESENTATION

Lemon caprese, or lemon torta caprese, mixes the classic Campanian dessert with the bright, zesty vibes of Sorrento lemons. And listen, forget the usual chocolate for a second—this version comes from the stunning coasts of Campania, where folks swap cocoa for a big punch of fresh, aromatic lemon. What you get is a cake that’s super moist and has a light, almost tangy flavor that’s really unique among Italian sweets. People around Sorrento are super proud of their local lemons, using them in everything from cakes like this to homemade limoncello.

This isn’t your average caprese salad or tomato-basil thing—it’s a dessert that feels kinda fancy but still has that homemade, laid-back feel. Some families even serve it at big Sunday lunches or during holidays, so you know it holds a special spot in their hearts. In Campania, you’ll find a few variations of this lemon caprese. Some folks add pistachios or hazelnuts for a little extra crunch and flavor, but the lemon version stands out for its fresh and fragrant twist. The real secret? Using those Sorrento lemons. Seriously, they fill the kitchen with a wild, citrusy smell the second you zest them.

Pairing a slice of lemon torta caprese with a cold glass of homemade limoncello is something people swear by—it’s a move that just feels right. This cake also happens to be an almond flour cake, making it a solid gluten-free dessert too. Thing is, while this recipe has roots in tradition, it feels modern. Especially for anyone who likes desserts that aren’t too sweet or heavy. So whether you’re into Italian food or just want something different from the usual, this lemon caprese is the kind of dish that makes people stop, ask what’s in it, and then go back for seconds. Pretty simple, it’s a really good way to bring a piece of Campania into your kitchen, celebrating the region's rich culinary heritage.

INGREDIENTS

347

Calories per serving

for a 9-inch mold: Almond flour 1 ¾ cup (170 g); White chocolate 3.5 oz (100 g); Lemon peel 3; Butter 7 tbsp (100 g) - at room temperature; Egg yolks 2.8 oz (80 g) - at room temperature; Egg whites 6 oz (175 g) - at room temperature; Powdered sugar 1 ¼ cup (150 g); Potato starch 5 ½ tbsp (40 g); Baking powder 1 tsp (5 g); Lemon flavoring 0.4 tsp (2 ml); Fine salt 1 pinch

for decorating: Powdered sugar to taste

Preparation

How to prepare Lemon Caprese

To make the lemon caprese, first grate the white chocolate 1 and the lemon zest 2, then set aside. Pour the softened butter into a bowl 3,

add half of the sugar 4 and beat the mixture with an electric mixer 5. Once the ingredients are combined, flavor with the lemon zest 6.

and a pinch of salt 7. Keeping the mixer running, add the egg yolks 8 and when the mixture is amalgamated 9

add the lemon flavor 10. Set aside the batter, and in another large bowl, pour in the almond flour and grated white chocolate 11. Sift in the remaining dry ingredients: cornstarch and baking powder 12.

Mix and set aside 13. Now pour the egg whites and the remaining sugar into a bowl 14, mix with an electric mixer 15

until you obtain a shiny and frothy mixture, not stiff peaks but just the classic bird's beak 16. Now take the egg mixture and incorporate, alternating, 1/3 of the egg whites 17 and 1/3 of the dry ingredients 18 mix and continue

until all ingredients are used up. Once the dough is ready, it will be quite compact 19, butter and flour with cornstarch a pan with a diameter of 9 inches, then pour the mixture 20 and level it with a spatula to distribute it evenly 21.

Bake the cake in a preheated ventilated oven at 340°F for 45 minutes; once ready, remove it from the oven 22, let it cool slightly, then unmold your lemon caprese and serve it dusted with powdered sugar (23-34).

Storage

The lemon caprese cake can be stored at room temperature, in a cool place, under a glass dome for 3-4 days. It can be frozen, preferably without powdered sugar; to make it easier, you can cut it into portions beforehand.

Advice

To achieve a good result, it is important to use almond flour and not chopped almonds, which would be less refined. We also recommend using ingredients at room temperature to achieve the right consistency of the batter.

For the translation of some texts, artificial intelligence tools may have been used.