Last night, I had a burst of culinary ambition and decided to make a Torta Caprese for today’s lunch. As the name hints, this classic dessert hails from Capri — and bonus points: it’s naturally gluten-free thanks to almond flour and potato starch.
Normally, my go-to Caprese is the decadent chocolate version (rich, dark, and unapologetically indulgent). But with summer temperatures turning my kitchen into a sauna, I opted for something lighter — the lemon version. Because really, is there anything more refreshing on a hot summer’s day than lemons that taste like they’ve been sunbathing on an Amalfi tree?
As usual, I scrolled through a dozen recipes, then ignored them all and mashed together my own.
Ingredients
- 4 room temperature eggs
- 150 g butter, room temperature
- 200 g almond flour
- 150 g sugar
- 70 g potato starch
- 8 g baking powder
- 1 lemon
- Pinch of salt
The Magic
- Preheat oven to 170°C.
- Zest the lemon, then squeeze out the juice — keep both aside.
- Separate eggs. Whip the whites into stiff peaks.
- In a separate bowl, whisk yolks, sugar, and a pinch of salt until creamy.
- Add butter, whisk again. Stir in lemon zest and juice.
- Mix in almond flour, baking powder, and potato starch until smooth.
- Gently fold in egg whites.
- Butter your tin, pour in batter, and bake for 40 minutes until golden.
When it came out of the oven, the scent was heavenly. After a respectable cooling period (fine, 10 minutes), I snuck a taste. Verdict? An absolute hit. Next time, I’ll use the zest of two lemons for a bit more zing. Served with vanilla ice cream and a quick strawberry-balsamic compote, this cake is pure sunshine on a plate.
The image below is of the actual cake, lightly dusted with icing sugar .
In-World Details
I’m wearing Fashionably Dead’s picnic dress — just as sweet and summery as my lemons — and my hair is Success from Faga for Truth Collective. My baking gear? Dust Bunny, of course.
So that’s my Sunday — a little baking, a little style, and a whole lot of lemon-scented joy. If you love mixing fashion with a sprinkle of real-life flavour (and the occasional kitchen adventure), hit that subscribe button and come hang out for the next one.
Until then, stay stylish and stay curious <3
XO, Graz
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