The recipe for Torta Caprese, besides being one of the treasures of Neapolitan pastry, is above all one of the first gluten-free cakes ever made! We tested this recipe to get it as close to the ones we had in Capri and we're VERY happy with the results!

You can store Torta Caprese at room temperature covered with plastic wrap to keep it fresh for 3-4 days. Dark chocolate - even if you're not a fan of dark (bittersweet) chocolate you need it in this recipe.

#3 Baklava, flaky, nutty, sugary goodness in your mouth

Pre-heat your oven - pre-heat the oven to 350F (180C) as you make the cake batter so it's ready to bake straight away. The addition of flour makes the inside of the cake harden, therefore losing that moisture and consisistency typical of torta caprese.

Eggs separated - you need to separate the yolks and whites. The whites are whipped up to stiff peaks and folded in at the end before baking. Step 4) - Add the melted chocolate to the almond mixture and stir until thoroughly combined (photos 7 & 8). The Italians like to keep recipes simple, including desserts. You're going to love that this cake is naturally gluten-free and great for anyone looking to avoid flour. Additionally, there are no leavening agents added. Everything was going for the best but, maybe for a distraction, maybe for the rush to finish or maybe for the agitation, he made a mistake that would cost him dearly his reputation as aclaimed chef: he forgot to add the required flour dose to complete the cake mixture.With Cyprus being part of the Mediterranean and so close to the Middle East, it’s no wonder that lokum is popular here. These sweets are more commonly known as Turkish delight in other parts of the world, and they are essentially little flavored cubes of starch and sugar gel.

Once the cake has cooled, you can release the collar. Place the cake on a serving plate and dust with powdered sugar.Greek chocolate is all about quality and taste. Whether it’s creamy milk chocolate filled with Mediterranean nuts or dark chocolate infused with Greek honey, there’s something for everyone to love. And let’s be honest, who can resist a sweet treat that’s steeped in tradition? Dark Chocolate: use a dark chocolate that is about 70% cacao. Dark chocolate that is anywhere between 60-85% is fine. Step 2) - Using an electric whisk, cream the butter with ½ cup of sugar together in a separate bowl until light and fluffy (photos 3 & 4).