Caprese cake
EasyIngredients for 8 people
- 120 g icing sugar
- 200 g peeled almonds
- 200 g dark chocolate (50% cocoa)
- 1 untreated organic lemon
- 1 vanilla bean (seeds)
- 250 g whole eggs
- 60 g caster sugar
- 50 g potato starch
- 5 g of baking powder
- 100 g extra virgin olive oil
Using a mixer, grind the peeled almonds together with the icing sugar.
When the almonds are almost completely ground, add the vanilla seeds.
Chop further by pulsing the blades intermittently so as not to heat the almond and sugar mixture too much.
Make sure that it is finely ground and that the vanilla seeds are well mixed.
Now cut or grate the dark chocolate into very fine flakes.
Place the eggs with sugar in a large bowl then with a food processor or electric mix until it triples in volume.
With a special “zester” grate the lemon peel.
In another large bowl add the chopped almonds with the chocolate and the grated lemon zest.
Mix.
Now sift the potato starch and baking powder on the mixture.
Mix carefully again.
Continuously stirring, add the extra virgin olive oil and then the whipped egg mixture with a spatula.
Mix well until all the ingredients are perfectly mixed.
Grease and flour a springform cake tin with a diameter of 22cm.
Pour the mixture into the pan and bake in a preheated hot oven at 200 ° C for the first 5 minutes and then lower to 160 ° C for the next 45 minutes (static oven).
Remove from the oven and let the cake cool in the pan.
Turn out the cake when it is lukewarm.
Let it rest for a few hours and keep it protected by a glass cake protector in order to preserve its soft and slightly moist consistency.
Serve sprinkled with cocoa or icing sugar.
