Lemon Capri Torte

Simply put ~ I love lemon! But, shhhh, don't tell chocolate. 

Secondly, I'm a recipe-aholic.  I have a 588 megabytes of dessert recipes alone saved on my computer. My entire recipe folder contains over 2-1/2 gigabytes of recipes.  I will never make most of them.  But when the recipe has the word 'lemon' in it somehow it manages to surface...at some point.

At the end of summer we entertained some good friends for dinner.  The husband happens to be even more of a lemon-lover than I am, so I decided to try this Sophie Dahl recipe that had been lost in megabytes for over a year.  The verdict - Delicious! Of all the lemon tarts I've made over the years, my friend said he liked this lemon dessert the best because of the moist and dense cake texture.

Gluten free if you use the potato flour!

I served it with a dollop of lemon curd just to add to the lemon-y goodness.  You can find an easy recipe for homemade lemon curd made in the microwave here.

Once again, it's the end of the month and time to join Al Dente Gourmet's photography challenge for our Oh Happy Plates Group on Pinterest.  This month the challenge was citrus.  How perfect. 

Lemon Capri Torte

Adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl
Printable Recipe

Sophie Dahl:  I got this recipe from a taxi driver in Sorrento who was big on cooking. He said his wife and daughters begged him not to cook because he left the kitchen in such a mess!

Serves 6

1-1/2 sticks of butter, plus extra for greasing
1 cup fine (bakers) sugar
6 eggs, separated
Zest and juice of four lemons
2 cups blanched almonds, toasted then ground to as fine a consistency as possible in food processor
1 cup potato flour (or substitute plain flour), plus more for dusting the pan

Preheat oven to 400°F

Grease and flour a 9 inch round cake tin or pan (preferably spring form).

Cream the sugar and butter together with a mixer until smooth.

Add the egg yolks, then lemon zest and juice and mix together.

In a separate bowl, whisk egg whites until they form soft peaks then add to the egg yolk mixture.

Fold in ground almonds and flour.

Pour mixture into prepared cake pan and bake for 10 minutes.

Turn oven 300°F and bake for another 40 minutes.

Remove, cool and invert onto a platter.

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