Combine the peeled almonds and icing sugar in a mixer. Activate a few seconds and let it pulverize. Skip this step if you're using an almond meal.

Chop the white chocolate very finely with a large-bladed knife.

In a bowl, add the mix of almonds and icing sugar, the starch and baking powder, the white chocolate, the grated peel of the lemons, and the candied fruit if you use them. Gradually add the extra virgin olive oil and turn with a spatula, gently mixing the mixture. You will get a thick and pasty mixture. Set aside.

Now it's time to butter and flour the mold (I use almond flour or potato starch). Preheat the oven to 200 °C.

Whip the eggs with the granulated sugar and vanilla with an electric whisk for at least 5–6 minutes, until you obtain a frothy, clear mixture, tripled in volume.

Add the whipped eggs by the spoonful to the almond and white chocolate mixture. Mix with a spatula from bottom to top, slowly adding the egg mixture. The dough will be quite liquid and full of very small pieces of chocolate and almonds! That's exactly how it should be.

Pour the mixture into the mold or cook in the oven at 200 °C for 5 minutes, without opening the door. Lower the oven to 165 °C and let your lemon caprese cook for another 45 minutes.

After the cooking time, always do the toothpick test! The lemon caprese must be moist inside, soft and truffled but not soft or runny!!

Take the cake out of the oven, and let it cool for 10 minutes in the mold.

At this point, you can turn it out of the mold, turning it upside down, on a serving plate, or a cake rack. The lemon caprese must be turned upside down even if you are using a springform pan, because as tradition dictates, the surface must be flat and the edges perfectly squared!

Allow to cool completely before decorating and serving!