Prep time until the cake is in the oven is 50 minutes, not 15. However, it is rewarding and fun to make, and tastes delicious.
My oven is maybe too powerful - the cake collapsed more than is considered normal for a caprese. The centre was still quite raw 1h10 into cooking. In future I'll bake it for 1h20-1h40 at 140°C conventional heat instead, and see if this helps cook it right into the centre.
I needed it to be gluten free, so I used cornflour to dust the pan.
Used Kahlua instead of Cointreau. Amaretto liqueur would be even nicer than both those.
