The Torta Caprese all'Arancia is a delightful, gluten-free twist on the classic Torta Caprese. This version incorporates the bright, aromatic flavors of oranges, making it a particularly appealing treat for those who enjoy citrusy desserts. It’s a moist, flavorful cake that's perfect for any occasion.
A Healthier Take on a Classic
This recipe offers a "Buona & Sana" (Good & Healthy) take on the traditional cake. Unlike some versions, this recipe does not include white chocolate, which, according to the author, isn't truly chocolate due to its lack of cacao. For those who share this sentiment or simply prefer to avoid white chocolate, this Torta Caprese all'Arancia is an excellent choice.
The Allure of Orange
There's something magical about the aroma that fills the kitchen when baking with oranges. This Torta Caprese all'Arancia captures that essence, offering a fresh, fragrant, and perfectly sweet experience. The oranges not only contribute to the flavor but also to the cake's fantastic texture.
Choosing the Right Oranges
For the best flavor and to ensure the cake is truly wholesome, it's crucial to use organic oranges. Since the recipe calls for both the zest and juice, using organic fruit guarantees that no unwanted pesticides or chemicals make their way into the cake. Ideally, using locally sourced, garden-fresh oranges will elevate the cake's flavor profile even further.
Ingredients
Here's what you'll need to create this delicious Torta Caprese all'Arancia:
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- 180 g Almond flour (or finely ground whole almonds)
- 40 g Potato starch (or cornstarch)
- 2 Oranges (juice and zest)
- 8 g Baking powder
- 50 g Powdered sugar
- 50 g White chocolate
- 3 Eggs
- Powdered sugar (for dusting)
Step-by-Step Instructions
Here's how to bring this Torta Caprese all'Arancia to life:
- In a bowl, combine the almond flour, powdered sugar, baking powder, and potato starch (or cornstarch).
- Grate the zest from the oranges, being careful to avoid the white pith. Cut the oranges in half and juice them, straining the juice if needed. Set aside.
- Add the orange zest to the dry ingredients.
- Finely chop the white chocolate and add it to the dry ingredients.
- In a separate bowl, whisk the eggs until light and fluffy. Add the orange juice, mix well, and then add this mixture to the bowl with the dry ingredients and white chocolate.
- Gently fold the ingredients together with a spatula until just combined, being careful not to overmix.
- Pour the batter into a 22 cm baking pan that has been buttered and floured.
- Bake in a preheated static oven at 160°C (320°F) for approximately 40 minutes. Adjust baking time and temperature as needed based on your oven.
- Once baked, allow the cake to cool completely before removing it from the pan.
- Dust the cake with powdered sugar and decorate with orange slices, if desired.
The Bimby Method
For those who prefer using a Thermomix (Bimby), here's how to adapt the recipe:
- Place the sugar (granulated sugar can be used) and orange zest in the Thermomix bowl, being careful not to include the white pith. Process using the Turbo function for 3-4 seconds until the sugar and zest are pulverized.
- Add the almond flour, baking powder, and grated chocolate, then mix for 20 seconds on speed setting.
- Insert the butterfly whisk attachment into the cleaned bowl. Add the egg whites at room temperature and whisk for 3 minutes at 37°C on speed setting 3.
- Remove the butterfly whisk and clean the bowl again. Add the butter and powdered sugar, then process for 50 seconds on speed setting 4.
- Add the egg yolks one at a time, processing at speed setting 3. Once the yolks are incorporated, add the orange juice, followed by the dry ingredients mixture.
Variations and Tips
- Moisture: For a moister cake, add 30 ml of oil to the batter. However, using just orange juice enhances the orange flavor while still maintaining a soft texture.
- Almond Flour: If you don't have almond flour, you can make your own by grinding peeled almonds until finely powdered.
- Serving: The cake is even better the next day, allowing the flavors to meld together.
- Storage: Store the Torta Caprese all'Arancia covered in plastic wrap to keep it moist for up to 4 days.
Serving Suggestions
The Torta Caprese all'Arancia is a versatile dessert that can be enjoyed in various ways. It's excellent as an after-dinner treat, a special occasion cake, or a delightful addition to a family gathering. It also pairs perfectly with a cup of coffee or tea for a sophisticated afternoon snack.
Origin and Inspiration
Inspired by the success of the Caprese al Limone, this orange version offers a new twist on a beloved classic. Like the Pandarancio and other orange cakes, it's best served cold, allowing the flavors to fully develop and harmonize.
A Neapolitan Tradition
The Torta Caprese, originating from Capri in 1920, has become a staple in Neapolitan pastry. This naturally gluten-free cake, traditionally made with chocolate, gets a citrusy upgrade in this recipe.
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