“White Caprese" Cake Gluten Free
photo by Angela G.
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 300 g almonds (with or without skin)
- 300 g white chocolate (gluten free)
- 220 g sugar
- 180 g butter (softened)
- 6 eggs
- 1 tablespoon flour (rice flour or potato flour for coeliacs)
- 3 lemons
- 50 ml limoncello
- 16 g baking powder (gluten free)
- 1 tablespoon powdered sugar
directions
- Blitz in the mixer almonds till very small pieces but not too thin (like almond flour). Set aside.If you have almonds with skin, boil them for 5 minutes to peel them easily.
- Melt chopped white chocolate in microwave oven or in a small pot over a bigger one with boiling water (bain-marie). Grate lemon skin into a small cup and set aside.
- Mix eggs with sugar and add the lemon zest and the soft butter. Keep mixing, add tepid chocolate, almonds, limoncello, the sift flour and the baking powder at the end.
- Butter and flour a 28/30 cm cake tin, pour in the cake mixture. Bake in the preheated oven at 170°C for 40 minutes.
- NB: pay attention to the face of the cake that burns easily. After 20 minutes passed, put a tinfoil over the cake and keep cooking.
- Cool and sprinkle with powdered sugar.
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