Caprese Lemon Cake (Gluten-Free)

January 26, 2018

Caprese Lemon Cake (Gluten-Free)


I have this suspicion about myself that I love anything caprese.
As long as it’s labeled “caprese” I know I’m going to like it, a lot: Salad, chicken, cauliflower casserole, rice casserole, etc. you name it. The combination of tomato and mozzarella and anything else always wins, in my book.
I think it also has to do with the fact that when I first visited Capri (many moons ago) I fell in love with the place: the feel of the warm Mediterranean breeze, the turquoise water that crashes onto the rocky shores, the magnificent sights that greet you around every turn, and, of course, the taste of the delicious foods available at caf├ęs and restaurants.

Lemons


All the over the island I kept seeing these deep dark chocolate cakes called Torta Caprese and some yellow ones — made with lemon — called Torta Caprese with Lemon.
More tempting than any siren, they called my name whenever I’d peep into pastry windows.
Being the devout chocoholic and lemonholic than I am, I had to have a sample of both, or two, or maybe three. And I have to say, both versions were so delicious and satisfying.

Caprese Lemon Cake (Gluten-Free)


Today I’ve made the lemon version of the Caprese cake, which in Italy is also known as White Caprese Cake — as opposed to the dark one made with chocolate.
The cake is made without flour, so it’s suitable for those who have to eat gluten-free. In addition to white chocolate, you need almonds, eggs, butter, and lemons. Limoncello liqueur is also necessary but since it’s not that easy to find it, I’ve listed it as an optional ingredient. Without it, the cake will still be delicious; with it the cake will become almost magical.

Caprese Lemon Cake (Gluten-Free)


Almond flavor blends perfectly with the lemon and the white chocolate.
The cake has a little crunch on top while the inside is dense, decadent, delicious, moist, so lemony, and perfect in every way. One slice goes a long way.
The fact that it’s gluten-free is an added bonus.

Caprese Lemon Cake (Gluten-Free)


Caprese Lemon Cake (Gluten-Free)                                                                                                Print this recipe!

A couple of notes. I’ve listed Limoncello as an optional ingredient. Mainly because I know that it’s not that easy to find. It adds a lot flavor, color, and moistness but the cake will still be delicious even without it.
Also, the almonds, white chocolate, and sugar should be equal in weight. So this is the time to get out the digital scale, as it makes not only preparing this but also remembering it later so easy.

Ingredients
Serves 16

7 oz / 200 gr blanched almonds
7 oz / 200 gr sugar (I used coconut sugar), divided
7 oz / 200 gr white chocolate, finely chopped
⅓ cup / 1.7 oz / 50 gr potato starch (or tapioca starch or cornstarch)
1 teaspoon baking powder
Zest of 3 lemons
⅔ cup / 5.3 oz / 150 gr butter
Juice of 1 lemon
1 teaspoon lemon extract
2 tablespoons limoncello (optional)
5 medium eggs, at room temperature

Directions

Preheat oven to 340°F (170°C) and place a rack in the middle.
Lightly grease the bottom and sides of a 8-inch springform cake pan and line the pan with parchment paper. Set aside.
Place almonds and half of the sugar in the bowl of a food processor (or blender) and pulse until powdered. Transfer to a large bowl.
Add chopped white chocolate, lemon zest, potato starch, and baking powder and give a good stir.
Melt butter in saucepan and add to the dry ingredients. Add lemon juice, lemon extract and limoncello (if using) and stir until combined. Set aside.
Beat eggs and remaining half of the sugar for 15 minutes in the bowl of a heavy-duty mixer (or in a regular bowl with an electric hand mixer fitted with the whisk attachment) until the mixture is pale yellow, more than doubled in volume, and falls in a ribbon from the back of a spoon, about 15 minutes.
Add egg-sugar cream to the almond mixture and gently fold with the help of a spatula until completely combined.
Transfer batter to the lined cake pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a rack for 20 minutes before removing the springform pan.
Sprinkle with powdered sugar (use this recipe to make powdered coconut sugar) and serve.

Nutrition facts

One serving yields 293 calories, 20 grams of fat, 24 grams of carbs, and 6 grams of protein.

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