First prepare the orange peel: peel 1 of the 2 oranges, leaving 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 the water, bring to the boil and leave to caramelize. a couple of minutes, stirring.
Whisk the eggs with the icing sugar until the mixture is swollen, light and fluffy.
Separately mix together almond flour, starch, grated lemon and second orange peel, sifted yeast, chopped white chocolate and salt.
Add this mixture to the eggs together with the oil and stir gently from bottom to top.
Pour the mixture 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 already see it beautifully colored but doing the toothpick test you see that it is not cooked yet (the toothpick comes out dirty with dough, not only wet), cover the surface with a sheet of aluminum kitchen.
Orange caprese is ready: let it cool completely, then turn it out onto a plate, sprinkle with plenty of icing sugar and serve!
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