The gluten free caprese is a typical Italian cake with almonds and chocolate that I like very much.

People say it comes from the isle of Capri, that’s why it is called this way.

Today my bother Francesco and I got some fresh yuzu and oranges from our dad’s garden in Sorrento and decided to make some small gluten free caprese with it.



The day before put the almonds in a plastic bag and in the freezer for one whole night. This will help preserving their precious oils.


The day after put the almonds and half of the sugar in a mixer and mix them. Put them aside.


Take a large bowl. Add the sugar and the butter and whisk them until they blend. Add one egg, whisk, add the other egg and continue to whisk. Add the cocoa powder and the cinnamon.

In the meanwhile, melt the chocolate at “bain-marie”.

Add the chocolate once it is melted. Then the almonds and the baking powder. To finish add the zest of the 3 yuzu and stir.


Butter and flour the moulds carefully, using rice flour. Pour the dough inside each mould. It has to be just below the surface.


Pre-heat the oven to 175° and bake for about 20/25 minutes.


For the topping of the gluten free caprese, we opted for some icing sugar, whipped cream and candied orange zest. But it’s up to you, you can choose the one you like the most 😉



Recipe for 6:
– 100 gr butter
– 100 gr whole sugar “mascobado” variety
– 100 gr almonds
– 60 gr dark chocolate 70%
– 2 eggs
– 2 teaspoons of cocoa powder
– 1 level teaspoon of cinnamon
– 1 tea spoon of baking powder
– the zest of 3 yuzu
– icing sugar
– 100 gr whipped cream
– the zest of one orange



Recipe by Francesco and Chiara




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