INGREDIENTS
- 1/4 cup potato starch
- 1 1/4 cup almond flour
- 1 cup icing sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 lemon zested and juiced
- 6 oz white chocolate grated
- 5 eggs large
- 1/4 cup coconut sugar
- 2 tsp vanilla
- 6 tbsp olive oil
Mascarpone Cream
- 150 grams heavy cream
- 100 grams icing sugar
- 300 grams mascarpone
- 1 tsp vanilla
METHOD
Torta Caprese Al Limone
- Grease and line a 9” round baking pan and preheat the oven to 350 degrees.
- In the base of your stand mixer add the eggs and sugar, and beat for 3 minutes on high speed until you reach a pale colour. Then add the vanilla and olive oil and beat until it’s emulsified. (A hand mixer will also work)
- In a separate bowl, mix the dry ingredients. Then add the dry into the wet mix and beat until it just comes together.
- Pour into the prepared baking pan and bake for 45 – 50 min. It should feel quite soft when removed from the oven. Let cool in the pan for 10 minutes and then remove and let cool on a cooling rack.
- Slice and serve with mascarpone cream and blueberry compote
Mascarpone Cream
- In the bowl of a stand mixer, beat the cream and icing sugar with a whisk attachment until stiff, set aside
- Beat the mascarpone to soften, and add vanilla and salt.
- In slow intervals add the whipped cream until fully incorporated.
- Store in the refrigerator for 4 days.