White caprese cake with Limoncello, the Capri’s cake

It’s been hectic so far. And I am still not sure if I am able to be a proper mum, as they consider this here in London.

My life now is only a matter of good mornings, good afternoons and goodbyes. Good morning Mrs Headmistress/Good morning Ms Teacher/Goodbye Mrs Headmistress/Good morning Ms NurseryNurse/Goodbye Ms Teacher/Have a nice afternoon Ms Nurserynurse/Good afternoon Mrs DeputyHeadLowerSchool/Have a nice week end Ms TeachingAssistant….and so on and so forth all day long.  Needless to say that this is double, as the trouble I got in around 3 years ago. Named Master M and Miss M, for clarity’s sake.

Anyhow, I love it and I love to watch them shaking hands with their teachers every time they say good morning or goodbye. It is so British, so quintessentially British.

Even so, I found time to bake this glorious cake for a special occasion. I read the recipe on one of my favourite blog http://www.dolcemania.info/

White Caprese Cake with Limoncello

White Caprese Cake with Limoncello

My Indian friend’s mum is in town so we are having a typical Indian dinner at my friend’s place. Her husband is from Napoli, so what’s better than this Caprese with Limoncello to match the spicy and delicious Indian food?!

Caprese with Limoncello


350 gr peeled almonds

250 gr caster sugar

5 eggs

50 gr limoncello liqueur

1 lemon zest, ground

dash of salt.

1/2 tbsp. of lemon concentrate

bit of butter to grease your cake tin

icing sugar for dusting


Pre-heat the oven to 160°.

Butter  your tin and line it with parchment paper. Then, butter it again. You don’t want your dough to get in touch with the tin.

Buttered and Lined Tin

Buttered and Lined Tin

Cream the egg yolks with the sugar until pale.

Whisk the egg whites with the salt, to firm peak. (This is when if you turn your whisk upside down, the peak will hold).

Grind the peeled almonds and combine them with the limoncello liqueur, the ground lemon zest and the lemon concentrate.

Add the almonds mixture to the creamy egg yolks. Mix well.

Now, add the whisked egg whites by inclusion (meaning a bit at a time) and fold them gently in until well combined.

Pour the cake mixture in your tin and bake it for 30/35 minutes, depending on your oven.

It has to be light colour, do not let the cake to get too dark.

When it is ready, remove it form the tin, turn it upside down and allow to cool down on a cake rack.

Dust with icing sugar before serving.

I candied some lemon zest to decorate.

see https://casamia-inlondon.com/2013/01/28/lemoncake/ for instructions.

Candied Lemon Zest for White Caprese Cake

Candied Lemon Zest for White Caprese Cake

Categories: After Meal time Recipes, Breakfast and Tea time Recipes, Sweets, Sweets, after meal easy recipes, Sweets, ampm easy recipes

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