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Torta Caprese

serves 12

Despite it being gluten-free, this cake has a wonderful texture and amazing height (with a perfectly flat and smooth surface) - so make sure you use a large cake tin!

250g Lewis Road Creamery unsalted butter
6 free-range eggs, separated into large bowls
250g caster sugar (golden, if you can find it)
60ml Sovrano Limoncello
250g Marcona almonds or 250g Hazelz toasted hazelnuts (or a mixture of both), roughly chopped
150g ground almond meal
250g Valrhona Guanaja , roughly chopped

Heat the oven to 180°C. Gently melt the butter, then allow to cool slightly.

Whisk the egg yolks, sugar and Limoncello until very thick and creamy. Mix in the melted, cooled butter.

Whip the egg whites until silky and meringue-like. Gently fold into the egg yolk mixture. Sprinkle in the almonds and chocolate and stir through gently.

Grease, then line a 25-28cm springform pan with baking paper. Pour in the mixture. Bake for 1 hour, or until a skewer placed into the middle of the cake comes out clean. Allow to cool for about 10 minutes then unmould. Dust with icing sugar and serve.


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