Caprese Cake with Thermomix

Caprese Cake with Thermomix

Caprese cake with Thermomixis absolutely fantastic! Chocolate and almonds in the mixture, crunchy in the outside, soft in the inside. A real triumph of the Neapolitan confectionary! I’ve discovered it for few ages, thanks to my friend Seba, from Naples of course, who introduced me even into the secrets of Neapolitan Pastiera.

I prepared my version of Caprese cake with Thermomix. In my husband’s opinion this cake is absolutely incomparable! Actually it’s our favourite cake... It doesn’t last even a day at our house.


- 200 g Unpeeled Almonds
- 200 g Extra Dark Chocolate
- 100 g Butter
- 200 g Sugar
- 4 Eggs
- 20 g Flour
- 20 g Potato Starch
- 1 Pinch Salt
- 2 Teaspoons Baking Powder

To Decorate
- Icing Sugar

How to make Caprese Cake

Put almonds in the mixing bowl. 15 Sec. Speed Turbo. Put aside.

Put chocolate in the mixing bowl. 10 Sec. Speed Turbo.

You have to check time by sight because time depends on how big and how hard your chocolate cubes are. If you chop chocolate up too much it becomes thick and no more a powder. I experienced it :-) ! So, look through the hole and chop it up till it becomes a powder. At the end put chocolate aside with almonds.

Put butter, sugar, eggs, flour, potato starch and salt in the mixing bowl. 30 Sec. Speed. 5.

Add almonds and chocolate. 20 Sec. Speed 5.

Add baking powder. 10 Sec. Speed 5.

Pour the mixture in a mould and bake it. 1 h 160°. As usual, check with a toothpick to see if it’s well done!

When the cake is cold, remove it from the mould and dust it with icing sugar.

My advice

Decoration with icing sugar can be made in several ways. You can dust all the surface of the cake or, as a lot of people do, write CAPRESE on it, or, as my friend Seba do, you can use some shapes. For instance, Seba always uses a boat shape. You have to use it "in negative", putting on the cake’s surface the shape you would like to obtain (you can also do it by yourself with a sheet of paper). Then you have to dust the icing sugar on the rest of the cake. When you have finished, you can remove the picture and, here it is, you have the image marked on the cake.

You can serve Caprese Cake with confectioner’s custard (very liquid) or whipped cream.

At our house, we like to enjoy it with a good glass of cold milk.

Monica’s recipe and advises

I add the recipe Monica suggested me. She gave me some really special advices! After all she worked in a confectioner’s near Naples... ! Read it:

"My recipe is slightly different, I’ve worked for years in a confectioner’s near Naples and I write you the way I do it, I advise you to try it!"


- 250 g Unpeeled Almonds
- 250 g Dark Chocolate
- 250 g Sugar
- 5 Eggs
- 150 g Butter
- 3-4 Macaroons or Tea Biscuits
- 1 Pinch Salt
- Some Spirit, like Rum (with chocolate, everyone knows, is fantastic! )
- 1 Teaspoon Baking Powder

How to make Monica’s Caprese Cake

The proceeding is similar to yours, but I chop almonds and chocolate up not till they became powder but grains, so that at the end you can feel a crunchy piece of chocolate or almond under your teeth; not flour at all, the original Caprese recipe doesn’t contain it, because it is only made of these two fantastic ingredients!

Besides, I butter the mould and dust it with breadcrumbs, because the cake is very “heavy” and it could be difficult to remove it from the mould. Breadcrumbs avoid every risk!

Translated from the Italian recipe
Copyright: Caprese Cake with Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes