Lemon Caprese Cake
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Lemon Caprese Cake
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The first bite of this delicate caprese cake takes you straight to Capri, on the Amalfi Coast, where the scent of lemon fills the air.
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Ingredients
- 3 eggs
- ½ cup sugar
- 1 cup almond
- 3½ tbsp olive oil
- 1 tbsp Potato Starch
- 1 juice and zest of lemon
Instructions
- Whisk the egg yolks with half of the sugar.
- Blend the other half of the sugar with the almonds.
- Beat the egg whites until stiff.
- Add the sugar and almond mixture to the whipped yolks.
- Squeeze and add the juice of one lemon along with the zest.
- Slowly add the oil and gently mix.
- Fold in the beaten egg whites and mix gently and thoroughly.
- Transfer the batter to a greased 8-inch (20 cm) cake pan.
- Bake in a preheated, fan-assisted oven at 375°F (180°C) for 40 minutes.
- Remove the lemon caprese cake from the oven and let it cool to room temperature.
- Decorate with powdered sugar and enjoy!
Nutrition Information
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Calories
237kcal
(12%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
25mg
(1%)
Potassium
183mg
(5%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
92IU
(2%)
Vitamin C
7mg
(8%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 25mg | 1% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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