Recipe: torta caprese (gluten-free)

Torta Caprese is a classic Italian delicacy that originated on the beautiful island of Capri located off the southeastern coast of Italy. The structure of this cake is reminiscent of a brownie, deliciously moist and also rich in taste.

The use of almond flour instead of regular flour makes this delicacy gluten-free and therefore suitable for people with gluten intolerance. Even if you are not a baking hero, this cake is relatively easy to make.

So what are you waiting for? Bake that delicious one torta caprese and let yourself be transported to the sun-drenched coast of Italy!

Ingredients for the torta caprese

Dessert for 8 people

• 125 grams soft butter + extra for greasing
• a little flour (to dust the baking tin)
• 140 grams dark chocolate (70% cocoa)
• 100 grams of icing sugar + extra for dusting
• 3 eggs
• 175 grams almond flour
• 25 grams of white whole almonds

Additional supplies: baking tin with a diameter of 22 cm + baking paper

Preparation of the torta caprese

1. Preheat the oven to 175°C (fan) and line the bottom of a 22 cm round baking tin with baking paper. Grease the entire inside of the baking tin with butter. Then dust the greased baking tin with a little flour and shake out the excess flour.
2. Melt the dark chocolate in a bain-marie: break the chocolate into pieces and melt it in a heatproof bowl over a pan of gently simmering water. Make sure the bowl does not touch the water. Stir occasionally until the chocolate is completely melted. Remove from heat and let it cool slightly.
3. Beat the butter with the icing sugar for about 5 minutes with a hand mixer or food processor until a light and fluffy mixture.
4. Separate the eggs and beat the egg whites in a separate bowl until stiff (this goes last with the batter!).
5. Add the egg yolks to the butter mixture while continuing to beat.
6. Add the melted chocolate to the mixture and mix well.
7. Add the almond flour and mix until well combined.
8. Coarsely chop the white almonds and add them to the batter. Stir well.
9. Finally, lightly fold the egg whites into the batter.
10. Pour the batter into the baking tin and smooth the top with a spatula.
11. Bake the torta caprese in the preheated oven for about 30-35 minutes, or until the top feels firm and springs back slightly when pressed.
12. Let the cake cool in the baking tin for about 10 minutes before removing it from the tin and letting it cool completely on a rack.
13. Serve the cake on a large plate and dust with icing sugar.