Torta Caprese al Limone - Cucina da zero

      This delectable Italian cake combines rich, buttery almonds with zesty, refreshing lemon. It’s an excellent make-ahead dessert as the cake needs to rest overnight before serving.

      Makes 1 (12-inch) cake

      Recipe adapted from Michel’angelo Capri

      - 3 cups plus 2 tablespoons (300 grams) blanched almond flour

      - 10.5 ounces (300 grams) white chocolate, chopped into pieces

      - 1⅓ cups (300 grams) unsalted butter, at room temperature

      - 1½ cups (300 grams) white granulated sugar

      - 8 large eggs (400 grams), separated

      - 4 large lemons (720 grams)

      - 1 tablespoon (15 grams) Limoncello (recipe follows)

      Preheat the oven to 160°C (320°F). Spread the almond flour on a rimmed baking sheet and toast it for 5 minutes. Increase the oven temperature to 180°C (350°F). Line a 12-inch (30 cm) round cake pan with baking paper or grease it with butter or baking spray that contains flour. Melt the white chocolate in a bowl over a saucepan of simmering water, stirring occasionally. In a kitchen mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 7 minutes until smooth and creamy. Whisk the egg whites by hand until firm peaks form (or use a handheld mixer if preferred). Mix the egg yolks with a spoon until smooth. Add the egg yolks to the butter and sugar mixture, increasing the speed to high and mixing for about 3 minutes. Gradually incorporate the toasted almond flour into the butter, sugar, and egg yolk mixture for about 2 minutes on medium speed. Wash and zest the lemons. In the bowl with the melted white chocolate, stir in the lemon zest and Limoncello, then mix into the kitchen mixer on medium speed for an additional 4 minutes. Carefully remove the bowl from the mixer and gently fold in the egg whites, stirring from the bottom up. Pour the batter into the prepared cake pan and place it in the preheated oven for 50 minutes to 1 hour, checking with a cake tester. Once done, remove from the oven and allow the cake to cool in the pan. Let the cake rest at least overnight before serving. Store in an airtight container for up to 4 days.

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      ### Limoncello

      Makes about 2 liters

      Recipe adapted from Michel’angelo Capri

      Limoncello is a lemon liqueur traditionally made with lemons sourced from the Amalfi Coast. Often enjoyed as a digestif (an alcoholic beverage served after a meal), Italians drink it icy cold from a small glass following a hearty lunch or dinner. Limoncello is also commonly used in baking. This recipe was handed down to Gianluca from his mother, who makes it with lemons from her own garden.

      - 10 large organic lemons (approximately 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

      Using a vegetable peeler, remove the peel from the lemons, avoiding the pith, and place the zest into a large jar. Add 1 liter of grain alcohol to the jar with the lemon peel and seal it with an airtight lid. Cover the jar to protect it from light (a tea towel works well) and place it in a dark location (like a kitchen cupboard) for at least 3 weeks. After 3 weeks, boil 1.25 liters of water in a large pot. When boiling, add the 800 grams of sugar and stir until dissolved (about 2 minutes) to create a simple syrup. Remove from heat and let cool. Once the simple syrup is lukewarm, strain the alcohol and lemon infusion from the jar into the pot using a strainer (discarding the lemon zest). Stir, allow to cool further, and then filter the limoncello through a strainer into another large pot before bottling. Store in a dry, cool, dark place for about 2 to 3 weeks before transferring to the freezer. Serve icy cold and sip to help with digestion.

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