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Caprese with orange

Caprese with orange

Caprese recipe with orange from of 25-09-2019 [Updated on 30-09-2019]

There caprese with orange it's the last dessert I made. This dessert has 2 peculiarities: first of all it is gluten free, therefore also suitable for those suffering from celiac disease or sensitivity to gluten, and then it has inside some wonderful lightly candied orange peel that really give an extra touch! Honestly I have often prepared the classic caprese and the lemon one, but I had never thought of making it with orange until I saw it here. As soon as I saw it I realized that I had to try it, like, immediately and I was rewarded by a very sweet caprese, with a delicate flavor, which won me over instantly! On the other hand, almonds and orange is a classic combination, right? In short, if you trust me and you want to experiment and try a new version of caprese, this is the recipe for you;)

Method

How to make orange caprese

First of all, prepare the orange peel: peel 1 of the 2 oranges leaving even a little bit of the white part (the bitter one), cut the peel into small pieces, put it in a pan with the granulated sugar and water, bring to a boil and let it caramelize for a couple of minutes, stirring.

Beat the eggs with the icing sugar until the mixture is puffy, light and fluffy.

Separately, mix together the almond flour, starch, grated rind of the lemon and the second orange, sieved yeast, chopped white chocolate, the pieces of candied orange and a pinch of salt.
Add this mixture to the eggs along with the oil and mix gently, from bottom to top.

Pour the mixture thus obtained into the mold covered with parchment paper and bake at 200 ° C in a preheated ventilated oven.
After the first 5 minutes of cooking, lower the temperature to 165 ° C and continue for another 25-30 minutes.
If towards the end of cooking you see it already beautifully colored but doing the toothpick test you see that it is not yet cooked (the toothpick comes out dirty with the dough, not just wet), cover the surface with a kitchen aluminum foil.

The orange caprese is ready: let it cool completely, then turn it out of the mold by turning it upside down on a plate, sprinkle with plenty of icing sugar and serve!

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