Oct 24, 2014

Capri cake II

I'm always on a look out for a good Capri Cake (Torta Caprese) recipe...

Capri cake II
adapted from RaiUno
time: 15 min preparation + 25 min baking

100 g (7 Tablespoons) butter, room temperature
100 g (2/3 cup) powder sugar, quantity divided
100 g (2/3 cup) almond meal
25 g (2 Tablespoons) potato starch
10 g (1 Tablespoon) cocoa powder
3 medium eggs, room temperature, yolks separated from whites
1/2 vanilla bean, split open, seeds removed
100 g (3.5 oz) dark chocolate (I used 50% cocoa), grated

Preheat oven to 170C/340F (fan forced function). Line a 26 cm (10 inch) baking form with parchment paper. To line a baking dish: I cut a piece of paper large enough, crush it between my hands, soak it under water, squeeze the water out, shake (gently) the paper to open and line the dish.

In a medium bowl, mix together almond meal, potato starch, cocoa powder and grated chocolate.

Using a standing mixer, beat butter with half the sugar and vanilla seeds (paddle attachment, 3 minutes, medium/high speed) till creamy. Add egg yolks, one at the time, till each incorporated. Turn the mixer off, using a rubber spatula, incorporate almond meal mix.

In a separate bowl, beat egg whites with the rest of sugar till smooth and glossy. Slowly, with a rubber spatula, incorporate them into the batter. Pour everything into the prepared form and bake for 25 - 30 minutes. The toothpick from the middle of the cake should come out clean but moist. Remove it from the oven, let it cool in the form for at least 15 minutes before taking a bite. I like to cover it with some extra cocoa on top.

  • this recipe included baking powder; well, I was out, I panicked a bit but decided to skip it anyway; the cake turned out fantastic: moist, delicate, almost creamy;
  • the second time I made it, I did add powder; the cake turned out dry and less attractive all the way;
  • grating a chocolate bar is quite difficult, you can probably just use your food processor to do the job;
  • ah...the question of beating the whites when the only mixer you have is already at work...I tried to do it by hand but I gave up after about 20 moves so I actually removed the batter (w/o whites) from the mixing bowl, cleaned the bowl, beat the whites and added the batter the bowl;
  • they are so many capri cakes recipes on Italian sites; I've tried many and this one is one of the best.


  1. HI Ela, you are definitely the master baker, this Capri cake is beautiful.

  2. Doesn't that look wonderful. Soft, chocolatey and not too sweet - perfect for me.

  3. Gorgeous cake and beautiful pics, so inviting!

  4. Love how you experiment with one recipe on the whim or make do with funny how it was drier with baking powder. Looks great still!

  5. I have never heard of a Capri cake...but yours has definitely gotten my attention! It looks delicious!!!

  6. Look so delicious Ela:)

  7. Oh Ela, my mouth is watering! May I have a slice please?

  8. What a beautiful cake! I have never heard of a capri cake but would love a big slice :)

  9. I have never baked a capri cake...but I love how beautiful it has turned out. Excellent!
    Have a wonderful weekend, Ela!

  10. Anonymous10/25/2014

    never had capri cake before, interesting within the use of potato starch...
    looks really good!!!

  11. Mmmmhhh, divine! That is such a wonderful cake.



  12. I've made a lemon capri cake once but your chocolate version is calling my name! Thanks so much for adding your tips!

  13. Simple ingredients, but beautifully tasty cake...I use tea strainer as 'shaker' too.

  14. This looks beautiful and so decadent. I have never had Capri cake, but I am intrigued!

  15. This looks rich and delicious! Love the cocoa dusted on top.

  16. This has my name written all over it - chocolate, almonds, cocoa...wonderful!

  17. It looks scrumptious,Ela! I can hear it call my name:)))
    Kisses from Greece,dear!

  18. Wow this sounds amazing. I've never heard of Capri cake but love it.

  19. Oh what a rich, decadent dessert. How I wish I had a slice with me now ^_^