Lemon Caprese

See the recipe by Mary Pacileo

Blog: La borsa di Mary Poppins

Molino Soncini Cesare Cake Line Frolla flour50g
cake yeast5g
vanilla1 sachet

Ingredients for the filling/topping

100g extra-virgin olive oil, 120g icing sugar, 200g crushed almonds, 180g grated white chocolate, grated and chopped rinds of 2 lemons


Mix the eggs with the sugar in a pot, and work with a batter until it triples in volume and becomes frothy. In another pot, place the almonds, icing sugar and vanilla.
In another bowl, add the grated chocolate, the lemon rinds, yeast and the sifted cake flour. Add the egg/sugar mix to this pot, and work together quickly (but taking care not to deflate the eggs). Add the almond mix as well, and work gently.
Pour your dough mix ito a buttered and floured 24cm baking tray, and bake at 200°C for 5 minutes, then reduce the heat to 160°C and bake for another 35-40 minutes.


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