Thursday, May 20, 2010

Caprese al limone ( Italian lemon cake)

A medium Vodka dry Martini - with a slice of lemon peel. Shaken and not stirred.
(Dr No 1958)
Ian Fleming

For some reason I seem to be stuck on lemons. I believe I have posted three recipes or more involving this citrus.

This cake is an absolute winner. It is a casual dessert cake. Suggested to be served with ice cream. However, I find it reach, most, sweet and tart - no extras needed, but your choice

I translated it off an Italian dessert website. The addition of the limoncello cream, and folded in chocolate, and Potato flour ( sans GLUTEN for all you who follow :))) is what really excited me to share it. Plus, my familia is Italian.

Caprese Lemon Cake


Butter 150 g -Melted
Eggs 5 large
Potato Flour 50 g
Baking Powder 2 1/2 teaspoons
White Chocolate 200 g
Almonds 200 g
Sugar 200 g
Lemons 3 whole
~zest 3 lemons
~ juice 1 lemon
Limoncello cream or Limoncello 3 tablespoons (optional)


Heat oven to 325 degrees. Butter and Potato flour a 22-24 cm spring foam pan.

Place all 5 eggs and 1/2 sugar (100grams) in a mixer with a whip attachment. Whip on highest speed for 10 to 15 minutes until eggs and sugar foam up and triple in volume. They will be light and pale yellow. Do not skimp on this patient.

Grind remaining 100 grams of sugar and whole almonds together until a fine powder.

Zest 3 lemons. Juice one lemon.

Chop white chocolate fine.

In one large bowl add ~~almonds/sugar, chocolate, lemon zest, potato flour, baking powder. Pour in melted butter and mix. Add 3 tablespoons limoncello cream and, lemon juice. Fold in whipped eggs/sugar mixture in 2 step process. Batter will deflate a little.

Pour into prepared spring foam pan. Bake 30 mins to 60 mins.

The texture of this cake after it bakes reminds me of a super moist brownie. It has that little crackly crust on top . It cracks with a fork then gives to.....delicious moistness.

Here is my link back to making Limoncello cream
well worth the time



  1. looks just so delicious !! well done !!

    see you soon , claire from france

  2. This looks amazing! I happen to have all the ingredients on hand and will definitely be trying this soon. Thanks for sharing! How long did you end up baking yours for? 30 to 60 minutes is a broad range and I have a phobia of 'dry' cakes. : )

  3. @ Tease...Thanks for stopping by it is very yummy. I would say i baked it for 45 min. I did not use my convect setting, so if you do i feel it would bake quicker than this. I too do not like a dry cake. :) Do not open oven until a good 30 mins has gone by, to start checking..Good luck , and let me know how you like it!

  4. This Caprese is really wonderful!!!

  5. Thanks Lauradv!!!.I have to say i can never eat another lemon cake again..because this one is my fav :)