Caprese al Limone: The Recipe You Asked Me For

Back in September and for the whole school year, I ran a series I loved putting together: "Tour of Italy," one region per month. When in March we landed on Campania, I made a Caprese al Limone, not really knowing how it would go over — and the response surprised me. So many of you asked for the recipe afterward that I knew I couldn't just let it disappear after one month. So here it is, finally written down.

The cake that started with a mistake.

I just discovered that there is a particular story behind this cake: torta caprese was born on the island of Capri, almost a hundred years ago, completely by accident. The story goes that a pastry chef was making a chocolate almond cake and simply forgot to add the flour. What came out of the oven wasn't a failure — it was something better: dense, moist, almost fudgy in the middle, with a thin crust on top. It became one of the most famous desserts in Southern Italy, and it's stayed essentially unchanged for decades: almonds, butter, eggs, sugar, no flour, ever.

The lemon version is newer — it's a riff on that original recipe, swapping the dark chocolate for white chocolate and bringing in lemon, which is how Campania's coastline really tastes to me. I based my version on a traditional recipe from a famous Italian Blog “Giallo Zafferano”, and then made a few adjustments of my own along the way.

Why white chocolate and lemon works.

This isn't a pairing people think about much, but it's quietly one of the best combinations I know. White chocolate brings richness and a little bit of weight — it can be almost too much on its own. Lemon cuts straight through that, brightens everything up, and keeps the cake from feeling heavy. The almond base ties it all together and keeps the texture moist and a little dense, the way a good caprese should be.

A note before you bake.

Because this cake is made with almond flour instead of wheat flour, it's naturally gluten-free in its ingredients. I want to be upfront with you, though: my kitchen is not a dedicated gluten-free or nut-free space, so if you or someone you're baking for has a serious allergy or celiac disease, please keep that in mind — there's always a chance of cross-contact with other ingredients we use day to day. If that's a concern, this is one to make carefully at home with your own gluten-free certified ingredients, rather than relying on anyone else's kitchen, including mine.

Caprese al Limone

Makes one 9-inch cake

Ingredients:

- Almond flour — 250g / 8.8 oz (gluten-free certified, if needed)

- White melted chocolate — 200g / 7 oz

- Granulated sugar — 200g / 7 oz

- Unsalted butter, softened — 120g / 4.2 oz

- Potato starch — 50g / 1.8 oz

- 5 large eggs, separated

- Baking powder — 5g / about 1 tsp

- Zest of 3 unwaxed lemons

- ½ vanilla bean (or 1 tsp vanilla extract)

- Powdered sugar, for dusting

Method:

1. Zest the lemons, squeeze the lemons, and set both aside — you'll want both ready before you start mixing.

2. In a bowl, beat the softened butter with half the sugar until light and fluffy.

3. Add the egg yolks one at a time, beating well after each addition. Then add the lemon zest, vanilla and mix well.

4. Add the melted chocolate, mix and the lemon juice and mix.

5. Gather in a bowl almond flour, potato starch and baking powder.

5. In a separate bowl, whip the egg whites with the remaining sugar and stop just before you get stiff, glossy peaks.

6. Fold into the batter the egg whites alternated with the dry ingredients in two or three additions, working from the bottom up with a spatula so you don't knock the air out. The batter will be fairly thick — that's normal.

7. Pour into a buttered and floured (or potato-starch-dusted) 9-inch round pan and level the top.

8. Bake at 340°F (170°C) for about 45 minutes, until a toothpick comes out with just a few moist crumbs — this cake stays a little fudgy inside, so don't expect it to come out completely clean.

9. Let it cool completely, then turn it out onto a plate and dust with powdered sugar.

Notes:

- Store at room temperature under a cake dome for 3–4 days, or in the fridge if your kitchen runs warm.

- It also freezes well — slice it first, then wrap individual pieces so you can pull out just what you need.

- Recipe adapted from a traditional Caprese al Limone method, similar to the version associated to the famous Italian Blog Giallo Zafferano.

If you make it, I'd love to hear how it turns out. And if you'd rather skip the baking altogether, you know where to find a slice — it's back on the menu this month.

Talk soon,

Barbara

SICILIA : ONE ISLAND, A THOUSAND WORLDS

Sicilia isn’t a place you visit from city to city.

It’s a place you experience, through its endless contrasts..

The beaches alone tell the story: not two are the same.

You’ll find stretches of soft, fine sand and crystal-clear water where you can walk for what feels like miles — like spiaggia di Marinella, near the stunning Scala dei Turchi in Agrigento.

Then, just for what you can call a short drive  - but it could be 3/4 hours of driving, everything changes: pebble beaches and deep blue water that drops off instantly, like in Giardini Naxos.

There are long, lively shores lined with umbrellas and summer energy, like Cefalù or Castellammare. And then there are hidden coves — small, quiet, almost secret — like Scopello, where the world seems to disappear.
In some places, you look out and see nothing but open sea and tiny islands on the horizon.

The interior of the island tells a completely different story.
Rugged, mountainous, and at times almost wild, it hides unexpected beauty — like the Alcantara Gorges at the foot of Mount Etna,  the coldest water cuts through ancient lava rock.
And then there are villages perched high above the sea, like Erice, where cobblestone streets and fresh mountain air offer a quiet escape from the intense Sicilian heat.

History is everywhere — not only in museums, but in the landscape itself.
From the vast Archaeological Park of Selinunte in Castelvetrano (land of the famous olives) to the breathtaking Valley of the Temples in Agrigento, where ancient ruins stand against the backdrop of the sea. It’s the kind of place where you could sit for hours, reading, thinking, and simply taking it all in.

And then, the cities — each one with its own personality.

Cefalù feels like a colorful seaside escape, full of life and light.
Taormina is elegant and fashionable, where the Taormina Film Festival blends effortlessly with the remains of an ancient Greek amphitheater.

Catania is bold and austere, its buildings darkened by Etna’s ash, giving the city a powerful, dramatic character.

Modica is something else entirely — breathtaking in its vertical beauty, with houses stacked one on top of the other, narrow streets where cars cannot pass, and a centuries-old tradition of chocolate made cold, preserving the sugar crystals and giving it its signature grainy texture.

Noto, where the royalties where spending their vacation time, is pure baroque elegance; so refined it almost feels intimidating.
Agrigento, at first glance, can seem quiet, almost empty… but slowly reveals itself, uncovering hidden corners and unforgettable views beyond the extraordinary Valley of the Temples.

Siracusa carries layers of civilizations, where a magnificent cathedral rises over what was once a Greek temple, where the iconic Sicilian ceramic heads, known all over the world, can be found.

Santa Croce Camerina is deeply tied to Italian culture as the home of Andrea Camilleri, creator of the beloved Inspector Montalbano.

And Erice again — a town that stays with you — with its stone streets, sweeping views over the Marsala salt flats, and that crisp air that gives you a moment to breathe.

Not far from Palermo, there’s also Partinico – Parrini, a small village where every house is painted inside and out, a place that feels frozen in time, like an open-air fairytale.

And then… there is the food.

An abundance of seafood — incredibly fresh, surprisingly accessible — baked, fried, or even raw, in ways that highlight its natural flavor.
Handmade pasta everywhere, with iconic dishes like Pasta alla Norma.
Vegetables that are anything but simple — like caponata, rich, layered, and full of character.

And the street food: arancini (or arancine — depending on where you are), rice croquettes, potato croquettes, and panelle — delicate chickpea fritters that taste like tradition itself.

Then come the desserts — and this is where Sicilia truly speaks my language.
Cannoli filled to order.
Cassata, both classic and baked.

Granita with brioche, soft and slightly sweet, perfect even for breakfast.
Marzipan fruits, almond pastries, parfaits, cassatelle, buccellato…

  

Every bite is history. Every recipe has a story.

And last but not least, the wines — just as diverse as the land itself.
From the volcanic elegance of Etna wines like Tenute delle Terre Nere or Gaudensius, to labels like Aegades, Marabino, Terre Siciliane, and Passo delle Mule by Duca di Salaparuta — each one a reflection of a different corner of the island.

Can you believe that all of this exists in one single place?

That’s Sicilia. Not one experience — but a thousand, all layered together.

At Barbara’s Delights, as I follow a journey through Italy — month by month, region by region, recipe by recipe, this month, Sicilia is in the spotlight.

Featured this month:
Cassata Siciliana, rich and elegant,
Paste di Mandorla, soft and fragrant,
and Genovesi di Erice, delicate pastries filled with custard and finished with a light dusting of powdered sugar.

Each dessert is rooted in tradition and crafted with care — a true taste of Sicily, here in Connecticut.

PRE-ORDERS now open:

                 RESERVE HERE YOUR TASTE OF SICILIA

Barbara’s Delights

DELIZIOSAMENTE ITALIANO

 CROSTATA DOPPIO STRATO DI CIOCCOLATO E LAMPONI

INGREDIENTI PER LA FROLLA

Farina gr.320, Burro gr.230, Zucchero gr.130, 3 rossi d'uovo, un pizzico di sale

COME SI FA

Mettere tutti gli ingredienti nel mixer e girare a velocità 2 finché sono tutti amalgamati. Probabilmente un minuto.

Mettere l'impasto nella pellicola e modellarlo tipo panetto e mettere in frigo per circa 30 minuti.

Trascorsi i 30 minuti togliere dal frigo e stendere l'impasto con il matterello fra 2 fogli di carta forno fino a raggiungere la dimensione desiderata. 

Foderare una teglia da 28 cm./11 inch. con carta forno (potete usare una delle due usata per stendere l'impasto) e modellare l'impasto con un bordino. Io di solito faccio dei rotoloni di frolla che metto tutti intorno e poi con il fondo di una forchetta schiaccio leggermente i bordi per uniformarli.

Mettere nuovamente in frigo.

INGREDIENTI PER LA GANACHE

Cioccolato fondente gr.150 in pezzetti piccoli, panna liquida gr.75

COME SI FA

Spezzettare il cioccolato e metterlo in una ciotola.

Portare a bollore la panna e spegnere appena prima che cominci a bollire. Appena tolta dal fuoco versare sul cioccolato e girare con un cucchiaio fino a completo scioglimento del cioccolato.

Lasciare raffreddare.

Quando fredda versare sulla torta.

Potete usare gli avanzi della frolla per fare dei biscottini (nel micas a forma di cuore) per decorare la vostra crostata. In questo caso dovete decorarla dopo aver versato la ganache e rimettere la torta in frigo per una quindicina di minuti.

Infornare a forno caldo a 180 gradi C per circa 40/45 minuti o fino a che i bordi cominciare ad imbrunire.

Togliere dal forno e lasciare raffreddare nella teglia.

INGREDIENTI PER LA DECORAZIONE

Crema di cioccolato qb, Lamponi freschi, Zucchero a velo.

COME SI FA

Quando la vostra crostata è fredda spostarla delicatamente su un piatto da portata ed eliminare la carta forno.

Spalmare la crema di cioccolato, decorare a piacimento con lamponi e spolverizzare con zucchero a velo.

ENJOY!!