Caprese cake with lemon, bergamot and Toscano extra virgin olive oil PGI


  • 200 g peeled almonds
  • 180 g white chocolate
  • 120 g powdered sugar
  • 60 g white sugar
  • 250 g eggs ( = 5 eggs)
  • 50 g potato starch
  • 1 grated lemon zest
  • 1 grated bergamot zest (or lemon zest if bergamot is not available)
  • 5 g baking powder
  • 10 g candied lemon zest
  • 100 ml Toscano PGI extra virgin olive oil
  • 15 ml of limoncello
  • Beans of half a vanilla pod
  • A pinch of salt



Preheat the oven to 200°C

In a mixer blend the almonds and the powdered sugar. Mince finely the white chocolate and candied lemon zest. Whisk the eggs with the white sugar, until you triple the volume. You can whisk with an electric mixer or with a hand mixer (it takes approximately 15 minutes).

Pour the mixture in a 22 cm diameter baking pan, previously buttered and floured with potato starch. Bake at 200° for the first 5 minutes then lower the temperature to 160° and bake for another 40/45 minutes. When it is ready, allow it cool completely before you remove it from the baking pan, otherwise it could break.

Decorate the cake with powdered sugar or with anything your creativity suggests. I decorated it with some dry lemon slices.