Deliciously Easy Recipe for White Caprese Cake
Welcome to my food lifestyle blog! As a nutritionist and food blogger, I am always on the lookout for healthy yet delicious recipes to share with my audience. I am excited to introduce you to this White Caprese Cake Gluten-Free recipe which is sure to be a crowd-pleaser.
Originating in Italy, the classic Caprese salad is a delightful combination of fresh mozzarella, juicy tomatoes, and fragrant basil. The traditional Caprese cake or Torta Caprese is a decadent chocolate cake made with almonds and named after Capri – the beautiful Mediterranean island. However, here we have a unique twist on the classic Caprese cake known as White Caprese or Caprese Bianca.
This delectable treat replaces decadent chocolate with creamy white chocolate and adds a hint of tangy lemon flavoring. Moreover, it is gluten-free which means it is perfect for those who suffer from celiac disease or gluten intolerance.
Whether you’re making this for a special occasion or just indulging in some self-care, this White Caprese Cake Gluten-Free recipe is sure to please your taste buds. Keep reading to know more about why you’ll love this recipe!
Why You’ll Love This Recipe
If you’re in the mood for a delicious, gluten-free dessert, then this white caprese cake is the perfect recipe for you! Not only is it incredibly easy to make, but it’s also bursting with amazing flavors that will leave your taste buds wanting more.
First and foremost, it’s made with almond flour instead of the typical wheat flour used in most cakes. This makes it not only gluten-free but also healthier since almonds are packed full of beneficial nutrients. Plus, the white chocolate in the recipe adds an extra layer of richness and sweetness that makes this cake truly irresistible.
But what really sets this recipe apart from other cakes is its unique combination of flavors. The lemon zest gives it a fresh, tangy flavor that balances perfectly with the sweet white chocolate. It’s a classic caprese lemon cake that is simply delicious!
To top it all off, this white caprese cake is so versatile! It can be served as a beautiful centerpiece at any special occasion or enjoyed as a simple dessert after dinner. You can also pair it with a classic caprese salad made with fresh sliced lettuce, tomatoes, and just a drizzle of olive oil.
Trust me, once you take your first bite of this delectable dessert, you won’t be able to resist going back for seconds (or thirds!). So why wait? Get ready to enjoy one of the most mouth-watering desserts Italy has to offer- The White Caprese Cake!
Ingredient List
Let’s take a closer look at the ingredients you’ll need to make this gluten-free White Caprese Cake recipe.
Dry Ingredients:
- Almond Flour: 1¼ cups
- Powdered Sugar: 1 cup + more for dusting
- Baking Powder: 2 tsp
- Lemon Zest: from 1 lemon
Wet Ingredients:
- Eggs: 4 large, separated
- Unsalted Butter: ½ cup (1 stick), melted and cooled
- White Chocolate: 4 oz, melted and cooled
That’s it! You may already have most of these ingredients on hand – but if not, they can all be found at your local grocery store. Get ready to create an explosion of flavors with this delicious recipe!
The Recipe How-To
Now that we have the ingredients out of the way, let’s dive into how to make this delicious White Caprese Cake Gluten Free Recipe.
Step 1: Preheat the Oven and Prepare the Cake Pan
Begin by preheating your oven to 350°F. Next, lightly grease a 9-inch cake pan and line the bottom with parchment paper. This ensures that your cake doesn’t stick to the bottom of your pan.
Step 2: Melt The White Chocolate And Butter Together
In a microwave-safe bowl, melt ¾ cup of white chocolate and 1 stick (½ cup) of unsalted butter together until they are melted and smooth. You can also melt them over low heat in a double boiler. Once melted, set aside to cool slightly.
Step 3: Mix The Dry Ingredients
In a separate bowl, whisk together 1 cup of almond flour, ½ cup of gluten-free flour, 2 teaspoons of baking powder, and a pinch of salt.
Step 4: Separate Egg White And Yolk
Next, separate 4 large eggs into two bowls – whites in one, yolks in another. Beat the egg yolks with ½ cup of granulated sugar, lemon zest from 1 lemon and vanilla extract until creamy and pale yellow in color.
Step 5: Fold In The White Chocolate And Dry Ingredients
When the white chocolate mixture is slightly cooled, fold it into the egg yolk mixture until combined. Add in the dry ingredients slowly until fully incorporated into the batter.
Step 6: Beat The Egg Whites Until Stiff Peaks Form
In another clean bowl, beat the egg whites using an electric mixer until stiff peaks form.
Step 7: Combine Egg White And Batter
Gently fold in about ¼ of the beaten egg whites into your cake batter until it loosens up a bit. Then, add the rest of the egg whites and fold gently until combined and there is no white streak visible.
Step 8: Bake The Cake
Transfer your batter into the prepared cake pan and tap a couple of times to remove any air bubbles. Bake in the middle rack of your preheated oven for approximately 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 9: Cooling The Cake
When done, remove from oven and let it cool completely in the pan before removing it from the pan.
There you have it! An easy-to-follow recipe on how to make a delicious White Caprese Cake Gluten Free Recipe. Now that your cake is ready, move on to the next section to learn about substitutions and variations that you can try for this recipe.
Substitutions and Variations
Are you someone who loves to experiment in the kitchen and try out different ingredients? Or perhaps you have a specific dietary requirement that limits your ability to use certain ingredients? No need to worry, as this recipe is versatile and offers some great substitutions and variations.
Firstly, let’s talk about the flour used in this recipe. Although it calls for almond flour, you can easily substitute it with gluten-free all-purpose flour or coconut flour. However, keep in mind that each type of flour yields a slightly different texture and taste. Almond flour gives the cake a nuttier flavor and a denser texture, whereas coconut flour makes the cake lighter and fluffier.
If you’re looking for a dairy-free version, simply swap out the butter with coconut oil or vegan butter. You’ll get the same creamy consistency without any dairy.
For those who prefer a sugar-free option, try substituting regular sugar with erythritol or monk fruit sweetener. These natural sweeteners are low in calories and have a minimal impact on blood sugar levels.
Lastly, if you want to switch up the flavors of the cake, try adding fresh berries or even chocolate chips to the batter. You can also experiment with different citrus fruits, such as oranges or grapefruits.
All of these substitutions and variations offer a fun twist on the classic Caprese cake recipe without sacrificing its unique flavor profile. So go ahead and get creative in the kitchen!
Serving and Pairing
The White Caprese Cake is a unique dessert that lends itself well to a variety of serving and pairing options. The soft and moist texture of the cake pairs perfectly with fresh berries, making it an ideal summer dessert. The flavors are light and bright, making it perfect for an after-dinner treat.
A sprinkle of powdered sugar on top adds a touch of sweetness that balances nicely with the tart lemon flavor. Consider adding a dollop of whipped cream or vanilla ice cream to provide richness to the dessert.
For those that are looking to keep this dessert dairy-free, coconut whipped cream or non-dairy ice cream can be used instead. This is also a great option for anyone following a vegan diet looking for a delicious gluten-free dessert.
If you’re feeling adventurous, try serving the White Caprese Cake alongside a classic Caprese salad with lettuce, tomatoes, and olive oil on the side. This pairing provides both sweet and savory flavors in a refreshing combination.
Another option is to serve this cake as part of a brunch menu alongside egg dishes like an egg white Caprese or a frittata. Or enjoy it for breakfast paired with your favorite cup of coffee or tea.
No matter how you choose to serve it, the White Caprese Cake will be sure to impress your guests with its unique flavors and versatile pairing options.
Make-Ahead, Storing and Reheating
If you’re planning for a special occasion, the White Caprese Cake Gluten Free Recipe can be made ahead of time up to two days before the event. Once baked and cooled, wrap the cake with plastic wrap and store it in an airtight container in the refrigerator. Before serving, remove it from the fridge and let it sit at room temperature until it’s no longer chilled.
You can also freeze this cake. After baking and cooling, wrap it tightly with plastic wrap and store it inside an airtight container or freezer bag. Make sure to label each bag with the date of baking. The cake will last in the freezer for up to three months.
To reheat the White Caprese Cake Gluten Free Recipe, first let it thaw at room temperature if you had frozen it. Then, preheat your oven to 350°F. Remove any wrapping or containers and place the cake on a baking sheet. Bake the cake in the oven for 10-15 minutes or until heated through. Remove from oven, dust with powdered sugar, and serve immediately.
One important tip is to not sprinkle powdered sugar onto your cake before storing or reheating as it will absorb moisture from the air and become soggy.
With such versatility in storage and reheating options, you can enjoy this cake whether you prepared it days ahead or right out of the oven. Enjoy!
Tips for Perfect Results
Now that you have all your ingredients ready, it’s important to follow a few tips to make sure your Gluten-Free White Caprese Cake turns out perfect every time. Here are some recommendations to ensure that your cake comes out beautifully fluffy, moist and flavorful.
Firstly, one of the secrets to making a great White Caprese Cake is beating the egg whites until stiff peaks form. This incorporates more air into the batter, creating a light and fluffy texture. Be sure to use a clean and dry mixing bowl to begin with, as any greasy residue can prevent your egg whites from reaching their full volume.
Secondly, while sifting the almond flour, powdered sugar and baking powder together, make sure that there are no lumps or clumps. Sifting ensures that the ingredients are well combined and helps to keep the cake light and airy.
Thirdly, melt the white chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until melted and smooth. Do not overheat the chocolate as it can become grainy or separate. Once melted, let it cool slightly before mixing it into the batter.
Fourthly, once you start adding the dry ingredients into the wet mixture which includes butter,sugar,eggs,vanilla extract and lemon zest , don’t over mix. Mixing too much will cause gluten production in the flour and make your cake dense instead of light.
Finally, turn off the oven when you take out your Gluten-Free White Caprese Cake. Leave it inside for an extra 5 minutes with the door slightly open before removing it completely from the oven.This temperature change ,helps stabilise its structure resulting in a well cooked cake with an even texture.
Follow these tips and you’re guaranteed to achieve bakery-worthy results with my Gluten-Free White Caprese Cake recipe every time!
Bottom Line
In conclusion, this White Caprese Cake is definitely worth the effort. Its light, fluffy texture combined with the zesty lemon flavor makes for the perfect dessert for any occasion. Even better, it is gluten-free and dairy-free, making it a great option for people with dietary restrictions. Plus, the versatility of the recipe allows you to swap out ingredients or add your own twist to create a cake that fits your preferences. So why not give this classic Italian treat a try and share it with friends and family? Trust me, it won’t disappoint!
“White Caprese" Cake Gluten Free Recipe
Ingredients
- 300 g almonds (with or without skin)
- 300 g white chocolate (gluten free)
- 220 g sugar
- 180 g butter (softened)
- 6 eggs
- 1 tablespoon flour (rice flour or potato flour for coeliacs)
- 3 lemons
- 50 ml limoncello
- 16 g baking powder (gluten free)
- 1 tablespoon powdered sugar
Instructions
- Blitz in the mixer almonds till very small pieces but not too thin (like almond flour). Set aside.If you have almonds with skin, boil them for 5 minutes to peel them easily.
- Melt chopped white chocolate in microwave oven or in a small pot over a bigger one with boiling water (bain-marie). Grate lemon skin into a small cup and set aside.
- Mix eggs with sugar and add the lemon zest and the soft butter. Keep mixing, add tepid chocolate, almonds, limoncello, the sift flour and the baking powder at the end.
- Butter and flour a 28/30 cm cake tin, pour in the cake mixture. Bake in the preheated oven at 170°C for 40 minutes.
- NB: pay attention to the face of the cake that burns easily. After 20 minutes passed, put a tinfoil over the cake and keep cooking.
- Cool and sprinkle with powdered sugar.
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