Caprese Lemon Cake (Gluten-Free)

Caprese Lemon Cake (Gluten-Free)

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.