Lemon Caprese

Lemon Caprese is a fresh and fragrant twist on the classic Caprese cake, which traditionally includes chocolate and almonds. This lemon version stands out for its lightness and citrus flavor, perfect to conclude a meal or for an afternoon break. Here is how to prepare it:

Ingredients

• 200 g of almond flour
• 200 g of sugar
• 150 g of soft butter
• 4 eggs
• Grated zest of 2 lemons
• Juice of 1 lemon
• 1 packet of baking powder
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, mix the soft butter with the sugar until you have a smooth and homogeneous cream.
3. Separate the yolks from the whites and add the yolks one at a time to the butter and sugar mixture, mixing well after each addition.
4. Add the almond flour, grated lemon zest, and lemon juice, mix well until everything is well blended.
5. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
6. Gently fold the beaten egg whites into the mixture, adding the baking powder as well.
7. Pour the mixture into a cake pan lined with parchment paper or buttered and floured.
8. Bake for about 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Let the Lemon Caprese cool before unmolding and serving.

If desired, you can dust the surface with powdered sugar before serving for an extra aesthetic touch.

Curiosity

The Caprese cake, both in its classic chocolate version and in this lemon variant, is appreciated for its moist and soft texture. The preparation does not include wheat flour, making it suitable for those on a gluten-free diet. The story goes that the Caprese was born by accident on the island of Capri when a pastry chef forgot to add flour to the dough, resulting in a dense and rich cake that has since become famous all over the world.