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baking Italian
Lemon Capri Torte Default

Comments: 0


I got this recipe from a taxi driver in Sorrento, who was big on cooking. He said his wife and daughters begged him not to, though, because he left the kitchen in such a mess!

Yield: Serves 6


  • 1½ sticks of butter, plus extra for greasing
  • 1 cup of superfine sugar
  • 6 eggs, separated
  • Zest and juice of 4 lemons
  • 2 cups of blanched almonds, toasted, then ground
  • 1 cup of potato flour, plus extra for flouring the pan


Preheat the oven to 400°F. Grease and flour a 9-inch round cake pan. I prefer to use a springform pan.

Cream the butter and sugar, add the egg yolks in one go, then add the lemon zest and lemon juice. In a separate bowl, whisk the egg whites until they form soft peaks and add to the mixture. Last, fold in the ground almonds and flour. Pour the mixture into the cake pan and bake in the oven for 10 minutes, then turn the oven down to 300°F and cook for another 40 minutes. Cool and invert the cake onto a serving plate. You can get creative with this: I was disgusting and iced it with a mixture of creme fraiche and lemon curd!

© 2009 Sophie Dahl

Nutritional Information

Nutrients per serving (% daily value)

787kcal (39%)
91mg (4%)
52g (80%)
18g (89%)
272mg (91%)
265mcg RAE (9%)
56mg (94%)
221mg (22%)
4mg (20%)

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