The orange caprese is a themed variation of the traditional Campania chocolate cake. In its most spring-like, fresh and fragrant form, this dessert releases a unique and well-balanced flavour. Free of flour, also suitable for those suffering from celiac disease, it has a moist and melting consistency that gives vibrations of indescribable pleasure to the palate.
Very easy to make, it just requires a little attention during cooking, but with our suggestions you won’t fail.
Let it cool completely before tasting it so that the flavors can blend together perfectly, creating a unique and special symphony. Serve it after a meal to give friends and guests an imaginary journey on the enchanting cliffs of the Amalfi Coast.
So what are you waiting for, get yourself:
- potato starch , 50 g
- peeled almonds , 200 g
- white chocolate , 180 g
- granulated sugar, 60 g
- icing sugar , 120 g
- extra virgin olive oil , 100 g
- eggs, 5 whole
- orange, 1 zest only
- baking powder , 5 g
- powdered sugar , to taste to decorate
- 2 or 3 drops of concentrated orange flavouring
Curious to find out how to proceed? Let’s begin!
Orange caprese: the preparation
Preheat the oven to 200° in ventilated mode. Grease and flour a 22cm diameter cake tin, remove the excess by turning it upside down on the sink. Or line it with the special paper, wet it and squeeze it to make it adhere well to the bottom and edges.
Blend the almonds and icing sugar in the kitchen mixer. Transfer everything into a container. Add the chocolate, reduced to a very fine powder, with a knife or in a robot.
Grate the orange zest directly onto the mixture, add the starch, baking powder and drops of orange flavoring and mix the dry ingredients with a spoon.
Pour in the oil and mix again.
With an electric mixer or in a stand mixer, beat the eggs with the granulated sugar until the mixture becomes frothy. Using a spatula, fold them into the bowl with the chocolate, almond and orange mixture. Make slow movements from bottom to top and uniform everything.
Do you have the baby?
You will do even earlier. Insert almonds, powdered sugar in the mug. Operate it at turbo speed for 5 seconds, transfer the mixture into a bowl, and chop the white chocolate alone for 5 seconds at turbo speed. Empty the mug again. Position the butterfly, insert the eggs with the granulated sugar and beat them for 15 minutes at speed 5. Remove the butterfly and insert the white chocolate, almonds, starch, baking powder, orange zest and the drops of aroma. Set speed 2 for 30 seconds, then pour in the oil and operate again at speed 2 for 20 seconds.
At this point, whatever method of making the dough, transfer it into the mold and bake for 5 minutes. Then lower the temperature to 160° and continue cooking for another 45 minutes.
Remove the cake and let it cool completely before unmolding it, dusting it with icing sugar and enjoying it.
It’s a marvel!