This luscious Italian cake marries wealthy, buttery almonds with vivid, refreshing lemon. It’s a fantastic make-ahead dessert as a result of the cake wants to face in a single day earlier than serving.
Torta Caprese al Limone
- 3 cups plus 2 tablespoons (300 grams) blanched almond flour
- 10.5 ounces (300 grams) white chocolate, damaged into items
- 1â…“ cups (300 grams) unsalted butter, room temperature
- 1½ cups (300 grams) white granulated sugar
- 8 giant eggs (400 grams), separated
- 4 giant lemons (720 grams)
- 1 tablespoon (15 grams) Limoncello (recipe follows)
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Preheat oven to 160°C (320°F). Unfold almond flour on a rimmed baking sheet, and toast for five minutes.
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Improve the oven temperature to 180°C (350°F).
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Line a 12-inch (30cm) spherical cake pan with baking paper, or grease with butter or baking spray with flour.
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Soften the white chocolate in a bowl sitting over a saucepan of simmering water, stirring often.
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Utilizing a kitchen mixer fitted with the paddle attachment, combine the butter and sugar for roughly 7 minutes on medium velocity till easy and creamy.
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Hand-whisk the egg whites till you’ve gotten agency peaks (or, if most popular, use a handheld mixer). Stir the egg yolks with a spoon till easy.
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Pour the egg yolks into the butter and sugar combination and set on excessive velocity for roughly 3 minutes.
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Pour the toasted almond flour into the butter, sugar and egg yolk combination on medium velocity for roughly 2 minutes.
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Wash and zest the lemons. Take the bowl of melted white chocolate, and stir within the lemon zest and Limoncello earlier than pouring into the kitchen mixer on medium velocity for an extra 4 minutes.
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Then take away the bowl from the kitchen mixer and gently fold within the egg whites, stirring from the underside up.
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Pour the combination into the cake tin and place it into the preheated oven for 50 minutes to 1 hour. Test with a cake tester. As soon as cooked, take away from the oven after which let the cake cool within the tin. Let the cake stand not less than in a single day earlier than consuming. Retailer in an hermetic container for as much as 4 days.
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Limoncello
- 10 giant natural lemons (about 1,800 grams)
- 4 cups plus 3 tablespoons (1 liter) pure grain alcohol (95% alcohol/190 proof)
- 5 cups plus 3 tablespoons (1.25 liters) water
- 4 cups (800 grams) granulated sugar
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With a vegetable peeler, peel lemons, avoiding the pith of the lemon and place the zest into a big jar.
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Pour 1 liter of grain alcohol into the big jar with the lemon peel and seal with an hermetic lid. Cowl the skin of the jar in order that it’s shielded from the sunshine (we coated it with a tea towel) after which place the jar in a darkish house (e.g., a kitchen cabinet) for at least 3 weeks.
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After 3 weeks have handed, boil 1.25 liters of water in a big pot. As soon as boiling, add 800 grams of sugar and stir till it dissolves (roughly 2 minutes) to make a easy syrup. Take away and let cool. When the easy syrup is lukewarm, filter the alcohol and lemon infusion from the jar by way of a strainer into the pot of straightforward syrup (leaving the lemon zest behind).
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Stir, let cool a bit of extra, after which filter the limoncello by way of a strainer into one other giant pot earlier than funneling into bottles. Retailer in a dry, cool, darkish house for roughly 2 to three weeks earlier than storing within the freezer. Serve icy chilly and sip to help digestion.
