Traveling is a great source of renewal and inspiration. If it was possible, I would spend my days traveling and exploring new cultures and the flavors they cherish the most.
Italy is one of my favorite destinations. The food culture there, like the architecture, the nature and the people is vibrant, colorful, and simply amazing. I can never tire of the sights and smells of Italy.
Few weeks ago, I went on a short trip to Naples, Capri and the Amalfi Coast. What a stunner of a region it is!
Capri, an island off the coast of Naples, is a treasure trove of breathtaking sights and enchanting citrus scents. I am no Italy expert, but if you ever plan on visiting this Mediterranean country, Capri should rank pretty high on your list of to visit regions.
Capri is famous for its Torta Caprese, which is an almond-based cake with a moist and a crumbly texture. It dates back to the start of the 20th century, and if you read about its origins you will come across various stories. Irrespective of how it started, the cake is now widely consumed by tourists in Capri and the South of Italy be it in its chocolate (cioccolota) or lemon (limone) variations. Both versions have chocolate but the bianca or white version uses white chocolate. You can't go with either variation of this delicate almond-based cake, but the lemon flavor won my vote.
If I managed to spike your interest in this famous Italian dessert and you want to bring the bright flavors of Capri to your home, this is what you need to do. (Note, recipe adapted from here).
Ingredients:
- 165 g almond flour (I made mine. I soaked the almonds in hot water for few minutes, then in cold water, spread them over a towel to dry then processed them)
- 100 g fine sugar
- 40 g corn flour
- 3 g baking powder
- 130 g grated white chocolate
- zest of 2 organic and unwaxed lemons
- 30 g olive oil
- 35 g melted butter
- 4 eggs at room temperature
- 2 tbsp limoncello
- dash of salt
Method:
In a bowl, mix the almond flour with the sugar, chocolate, salt, baking powder, lemon zest and corn flour.
In another bowl combine the eggs with the limoncello (you can substitute with the same amount of lemon juice) and beat until the batter doubles in volume and becomes pale. Fold in gently the butter and the oil then add the mixture to the flour and mix until well combined.
Pour the batter into a greased pan, covered with parchment paper, and bake for about 30 to 40 minutes in a preheated oven (175C).
Pour the batter into a greased pan, covered with parchment paper, and bake for about 30 to 40 minutes in a preheated oven (175C).
Keep in mind that the baking time will vary from one oven to another, the pan size and material. You want the cake to be fully baked but not dry and with a nice brown color. Inset a toothpick in the center of the cake and if it comes out clean, your cake is done.
The cake batter is rather liquid and during baking the edges may cook faster than the center. To have an even bake, you can use baking strips. Azlin Bloor made this cake and explains how you can prepare homemade baking strips. Her recipe yields a cake with a different texture as the amount of ingredients and method are somewhat different. Nonetheless, both recipes will deliver a scrumptious cake!
You can serve the cake as it is, but you can decorate with a dusting of powdered sugar and few fresh fruits to elevate its looks.
All you have to do now is to serve yourself a slice of this torta and enjoy the flavors of sunny Southern Italy.
