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Lemon Capri Torte

Updated February 23, 2016
(1 Votes)

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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!

Serves6

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, vegetarian

Mealbrunch, dinner, tea

Taste and Texturebuttery, fruity, rich, sweet, tart

Type of Dishcake, dessert

Ingredients

  • 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

Instructions

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!

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