A few weeks ago I made some chocolate almond cake called Caprese. Though it is the same name it has nothing to do with the well-known Italian style salad with Mozzarella, tomatoes and basil. It’s a naturally, gluten-free chocolate cake from Italy. And yes, it refers like the salad to Capri, the famous, little island known worldwide.
But there is also a white version made with lemon and white chocolate instead the dark one.
I took the original recipe from Giallo Zafferano, which is a very well-known Italian recipe website. Looking for good, original recipes from Italy, this site is a great choice. The website is in Italian and shows also videos.
Of course, I changed a little bit the ingredients. Instead of the potato starch I used tapioca. For the whole almonds that are in the original recipe I used ready almond flour. This makes the cake more smooth. Almond meal makes the cake lighter and more ‘rustic’.
In the recipe there is some lemon flavor requested. I had none and omit it. And of course I used another kind of sweetener as granulated sugar. I used Swerve Sweetener, granular sugar without calories and 1:1 substitute. Instead of butter I used ghee, but who eats dairy Kerrygold butter is a great choice, too.
I filled the cake with my custard (get the recipe here) and dark chocolate chips and covered it with a meringue icing I found on Cook it up Paleo. My meringue frosting was not that fluffy like it seems to be on her photos. But it is holding surprisingly great.
The cake could be a great choice for an event like a birthday, wedding or anniversary.
Enjoy the cake, here everyone loved my Easter cake very much!
Chop the white chocolate chips into small pieces. You can use a blender or a food processor.
Mix the almond flour or meal together with half of your sweetener of choice. Transfer the almond sugar mixture into a big bowl and add the chocolate.
Add the lemon zest, the tapioca and the baking powder. Stir and mix well.
Preheat the oven to 170°C/350°F.
Add the melted ghee, the lemon juice and the Limoncello. Combine all the ingredients until smooth and homogeneous.
In a dough mixer add the eggs and the rest of the sweetener. Whisk for 10 to 15 minutes until you get a puffed cream (around two to three times more than in the beginning)
Add the egg-sugar-mixture slowly into the cake batter, best to fold in with a spatula.
Transfer the almond chocolate cake batter into a round cake pan and put it into the oven.
After half an hour put a silver foil over the top that the top can't burn. The cake is ready when a toothpick in the middle of the cake comes out clean.
Take the cake out of the oven and let it cool on a cooling rack.
You can't decorate the cake with icing sugar or using it as a base for a cake filled with cream, just cutting the cake horizontally, fill in the cream, put on the top part of the cake and cover with some icing or more cream.
The cake can be stored in the fridge for a few days. Best to put it in a airtight container to keep it fresh.