Warm up your autumn days with GLUTEN FREE CAPRESE CAKE! 🥧
Make the simplicity of this cake unique with Spigabuona Almond Flour, for a recipe rich in fibre, vitamins and minerals🌾
Be overwhelmed by its unmistakable fragrance and spoil your palate with this gluten-free, organic Caprese cake.
- Preparation: 20 minutes
- Serving: 4-6 people
- Difficulty: easy
- Baking time: 30-40 minutes
Follow the recipe of Cuocadè:
INGREDIENTS
- 150g of almond flour
- 100 g of butter
- 100 g of caster sugar
- 100 g of dark chocolate
- 3 eggs
- 1 tablespoon of lemon liqueur
- A pinch of salt
PROCEDURE
Melt the chocolate and butter:: In a small saucepan, melt the dark chocolate and butter over low heat. Stir well until the mixture is smooth. Remove from the heat and allow to cool. Separate the eggs:: Crack the eggs and separate the yolks from the whites. Set aside. Whip the egg whites:: In a bowl, whip the egg whites until stiff with a pinch of salt. They should be soft and firm. Whip the egg yolks:: In another bowl, whip the egg yolks with the sugar until light and fluffy. Add the tablespoon of lemon liqueur and continue mixing. Combine the mixtures:: Add the melted butter and chocolate mixture to the whipped yolks and stir gently until well blended. Add the almond flour:: Add the almond flour to the mixture and mix again to integrate all ingredients. Incorporate the egg whites:: Add the beaten egg whites to the mixture, stirring gently from the bottom to the top so as not to disassemble the mixture. Prepare the cake tin:: Line an 18 cm diameter cake tin with baking paper. Bake in the oven:: Pour the mixture into the cake tin and level it slightly. Bake in a preheated oven at 170°C for 35-40 minutes. Check the baking with a toothpick: the cake is ready when it comes out dry. Cool and serve:: Let the cake cool completely before unmoulding and serving. Enjoy!
FOR THIS RECIPE WE USED:
