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