Lemon Caprese Cake
The first bite of this delicate caprese cake takes you straight to Capri, on the Amalfi Coast, where the scent of lemon fills the air.
Servings: 8 servings
Ingredients
- 3 eggs
- ½ cup sugar
- 1 cup almond
- 3½ tbsp olive oil
- 1 tbsp potato starch
- 1 Juice and zest of lemon
Instructions
- Whisk the egg yolks with half of the sugar.
- Blend the other half of the sugar with the almonds.
- Beat the egg whites until stiff.
- Add the sugar and almond mixture to the whipped yolks.
- Squeeze and add the juice of one lemon along with the zest.
- Slowly add the oil and gently mix.
- Fold in the beaten egg whites and mix gently and thoroughly.
- Transfer the batter to a greased 8-inch (20 cm) cake pan.
- Bake in a preheated, fan-assisted oven at 375°F (180°C) for 40 minutes.
- Remove the lemon caprese cake from the oven and let it cool to room temperature.
- Decorate with powdered sugar and enjoy!
Nutrition
Calories: 237kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 25mg | Potassium: 183mg | Fiber: 3g | Sugar: 14g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1mg