Voilà a new recipe concocted by Giulia, gluten free chef and friend.
Today we opted for another gluten free caprese cake from Capri, but this time we chose to make it with lemons from Sorrento to celebrate my hometown, where I grow up as a child.
Let’s start with the butter.
In Italian we say that the butter has to be “pomata”. It refers to its creamy-like consistency. It has to be soft.
To do this, you can keep it out of the fridge for about 20 minutes or, as we did, place it in the microwave for 10 seconds at 450 watt. At the end it will look like in the picture.
STEP 1: start mixing the butter and the sugar with a whisk.
STEP 2. add the eggs + the grated skin of 2 lemons – be careful not the grate the white skin as well.
Giulia had her lemons sent by her father who put them in a box as a surprise gift. They were so fresh, and what a smell! They definitely had the sunshine in.
Continue to mix the ingredients with a whisk.
STEP 3. add the almond flour + the baking soda + the salt. Mix vigorously.
STEP 4: pre-heat a conventional oven to 160°
STEP 5: pour the dough in the silicone mould homogeneously and then put it in the oven for 20 minutes.
STEP 6: when ready, let the mini caprese lemon cool down for a little while.
When they get cold, serve them with icing sugar.
Mini caprese are perfect for dessert, breakfast, or just a sweet break.
pS If you have any question about this recipe, please don’t hesitate to ask.
Both Giulia and I will be happy to answer you.
Recipe for 6
– 150 gr almond flour
– 120 gr caster sugar
– 75 gr butter
– 3 eggs
– 15 gr potato starch
– 1 pinch of salt
– 1 pinch of baking soda
– the grated skin of 2 lemons
– the juice of 1 lemon (25 gr)
– 1 silicone mould 6 sizes -diameter cm 7 each
I was looking for a gluten free Caprese! Thank u so much for sharing this recipe. I have a question for u…can I replace potato starch with corn starch and if yes what’s amount I should add (same or less/more)?
Looking forward to hearing from you
I am so happy that you like it. I have never tried replacing starches.
As you know pastry is a very delicate and precise kind of baking, the slightest change can alter the whole result. You can try but I have never done it before. I love the texture I get with corn starch and this is why I stick with it. I would suggest not. Please let me know if you do it. All my best! Chiara
sorry I meant potato starch not corn
Thanks for your answer, dear Chiara
I will try to replace because we don’t have gluten free potato starch here and will let you know the result.
Dear Elena, please do I would love to know about the result and Thank you so much for choosing it !
By the way my last caprese recipe post has no flour in it, have you seen it?? It is even simpler to make 😉
I love this cake so much that I have recently made a new version of it
Have a great Sunday !