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Torta Caprese

Torta Caprese

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!

serves 12

250g Lewis Road Creamery butter, melted and cooled
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.

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