A Taste of Italy
For many years, my hubby, Phil, and I have been lucky enough to spend our summer holidays in the beautiful Italian resort of Sorrento. The place has a real buzz and vibrancy with lovely gardens, lemon groves, charming people and, most important, fantastic food and wine !
Due to the current situation it seems unlikely that we’ll get there this year, but that’s a small price to pay. However, I would like to share this recipe for the local speciality Chocolate and Almond Caprese Cake which was kindly given to me by the Pastry Chef at the Hotel Bellevue Syrene. Not only is it delicious, but it doesn’t require flour which seems to have disappeared from the supermarket shelves. The Great British Bake Off has a lot to answer for !
Hope you enjoy making and eating it.
Take care of yourselves.
Chocolate and Almond Caprese Cake
You'll need 2 lined shallow 8" cake tins.
Step 1 - mix these ingredients together.
250g ground almonds
250g icing sugar
Step 2 - mix these together in a food mixture.
250g soft butter or margarine.
6 egg yolks.
Few drops of almond essence (to taste).
Melt 75g dark chocolate and cool slightly.
Mix ingredients from step 1 and step 3 together.
Whisk the egg whites until stiff then gently fold them into the other ingredients. Tip – it’s far easier to separate eggs cleanly if they are at room temperature.
Bake for 20/25 minutes at 170C or until the centre springs back when touched.
When completely cold, invert the cake onto a plate so that the bottom of the cake becomes the top. Then dust it with a good covering of sieved icing sugar.
The cake texture should be quite dense and moist. Eat at room temperature.
Buon appetito !