The caprese lemon cake was invented by the pastry chef Salvatore de Riso in 2007. It’s similar to the classic chocolate caprese cake but it’s made using lemons instead of chocolate. This cake is very moist and creamy. It’s naturally gluten free, it’s indeed made with ground almond and cornstarch. A super easy and delicious dessert perfect to eat with tea or coffee.
Caprese lemon cake - gluten free
- extra virgin olive oil: 100 grams
- icing sugar: 120 grams
- blanched almonds: 200 grams
- white chocolate: 180 grams
- candied lemon peel , finely chopped: 30 grams
- vanilla pod: 1/2
- lemon , the grated zest: 1
- medium eggs (about 5): 250 grams
- caster sugar: 60 grams
- corn starch: 50 grams
- baking powder: 5 grams
- Preheat the oven to 200°C. Grease with butter a 22 cm round cake tin and line the bottom with parchment paper.
- Put the blanched almonds, the icing sugar and the vanilla seeds (scraped from the pod)in a food processor fitted with the blade attachment and pulse until you have a fine mixture. Transfer in a big mixing bowl and set aside.
- Grate the white chocolate using a grater or a sharp knife.
- Add the grated chocolate, the grated lemon zest and the chopped lemon peel into the bowl with the almond and icing sugar mixture. Mix well.
- Add the corn starch sifted with the baking powder. Then add the olive oil and mix well. Set aside.
- Using an electric mixer beat the eggs with the caster sugar until pale and fluffy.
- Now pour the egg mixture into the bowl with the other ingredients. Mix gently using a rubber spatula.
- Transfer the batter into the cake tin and bake into the preheated oven to 200°C for the first 5 minutes. Then reduce the heat to 160°C and bake for other 45 minutes or until a skewer inserted into the centre comes out clean.