The history of Caprese cake

The Caprese cake is a classic of Italian pastry, originating from the island of Capri, located in the Campania region in southern Italy. This flourless delight is known for its dense, moist texture and its intense chocolate and almond flavor. Its origin dates back to the 20th century, and although several versions of its creation exist, they all agree it was the result of a culinary accident. It’s believed that a pastry chef forgot to add flour to a sponge cake recipe, giving rise to this dessert that quickly became a local emblem.

The most often repeated story places the birth of the Caprese cake in the 1920s, in the kitchen of chef Carmine Di Fiore, who was preparing a chocolate cake for three American visitors. By mistake, he left out the flour but served the dessert anyway. The result was so delicious that the guests asked for the recipe. Thus, the 'accidental' cake began to circulate and became known as torta caprese. Although this version cannot be verified with documents, it remains alive in the island’s oral tradition.

Another widely told version links the creation of the Caprese to the time when Al Capone was sending envoys to Italy. One of them reportedly requested a cake made with chocolate and almonds—two ingredients already popular in southern Italy. The baker, nervous, made the now-famous mistake of omitting the flour. While this anecdote may sound legendary, it illustrates the interwar historical context in which this dessert emerged.

From a gastronomic perspective, the Caprese cake reflects the culinary identity of both Capri and Naples, where nuts and dark chocolate had been part of traditional recipes since the 19th century. Almonds arrived in the region through Mediterranean trade and became a common ingredient in both convent and home kitchens. Chocolate, on the other hand, became increasingly used after the introduction of American products to Europe, especially from the 18th century onwards.

The traditional Caprese cake contains neither leavening agents nor wheat flour, which gives it a compact yet moist texture, thanks to the high amounts of butter and eggs. Ground almonds are used instead of flour, and dark chocolate (between 60% and 70% cocoa) is the undisputed star. The original version also includes no liqueur or coffee, although later regional variations emerged, such as the Caprese al limone from the Amalfi Coast or the more recent Caprese al caffè, inspired by the same original concept.

Today, torta caprese is recognized as an emblematic product of Campanian pastry, featured in many traditional restaurants and Italian pastry shops. It is naturally gluten-free, which has contributed to its modern popularity, though this trait is purely incidental. Its fame has spread around the world, but the version served in Capri, accompanied by a strong espresso, remains the most authentic and celebrated.