Lemon Caprese Cake

The first bite of this delicate lemon caprese cake takes you straight to Capri, on the Amalfi Coast, where the scent of lemon fills the air. You can almost hear the sea waves crashing against the rocks and feel the summer breeze on your skin. Want to escape into this atmosphere? Just make this cake, and you’ll be transported there. Airy, fluffy, and flavorful, it’s perfect for a light snack or a satisfying dessert at the end of a meal. Plus, it’s flourless, butter-free, and gluten-free, making it a lighter option without compromising on taste!

I first cooked this cake a few years ago while I was attending a pastry course with my beloved friend Enrica. She is very good, and this is her cake, her masterpiece. I don’t know exactly why, but she is pretty fond of this cake. I have tried to make it as delicious as hers for long time, but you know, everyone has got their own secrets and the same recipe may turn out different!

WHAT INGREDIENTS DO YOU HAVE TO CHOOSE?

This cake doesn’t contain any wheat flour, yeast, or butter: simple and flavorful ingredients must be carefully combined. Just a few tricks I am going to tell you about are needed to bake this genuine delicacy.

There are 3 key points plus 1:

• Almonds: opt for high-quality unpeeled ones. When you chop them into ground flour, they will give the cake a nice evenly spotted look. Almond flour doesn’t guarantee the same rustic effect. Grind the almonds with the sugar. This is a quite tricky step because the blades of the mixer may heat the almonds too much. Their oil will get rancid: hence an unpleasant sour taste. Do you want something really special? Combine almonds and hazelnuts.
• Lemons: a very important choice. You need grated lemon zest: make sure it is organic, genuine and sweet. If you are not sure about its naturalness, opt for the chocolate caprese, it is much safer! Here in Italy, lemons from Sorrento are widely used. They are juicy and sweet because they ripen on the trees. Ready store-bought lemon juice can’t be used in this recipe, not at all.
• Olive oil: its delicate taste (extra virgin olive oil does not fit this recipe because it is too strong) does not hide the other ingredients of the recipe. I can’t tell you what flavors prevail if you use other kinds of oil because in Italy olive oil is mainly sold in supermarkets or stores. If you don’t have any olive oil, use a very neutral type of oil.
• Potato starch: imparts a more compact texture and makes the cake fluffier. It may be replaced by cornstarch.

WHAT DOES THE CAKE LOOK LIKE?

This very special cake was born at the beginning of the 20th century by mistake in Capri island. Its heavenly and unusual texture guaranteed immediate and overwhelming success: it should look soft and wet like a kind of pudding in the middle; the crust is supposed to be slightly crumbly. Taste its grainy texture at first bite, and let its powdered sugar dust your lips! You are drooling, aren’t you?

LEMON CAPRESE cake MAKE A PERFECT

Enjoy lemon caprese cake at the end of the meal or as snack with your friends or important guests. It wonderfully pairs with some tea or aromatic liqueur. It is the perfect cake to celebrate birthdays or special occasions as well. A tempting cuddle you may allow yourself on a relaxing Sunday.

HOW CAN YOU STORE IT?

Lemon caprese cake keeps fresh in a cake container at room temperature up to 2-3 days. But I am sure you will eat it up in a very short while. It can be cut into single serving portions and frozen; you’d better not dust with powdered sugar.