Sorta Torta Anacaprese

By • January 15, 2012 • 14 Comments



Author Notes: I fell in love with Torta Anacaprese— a not-too-sweet lemon almond cake-- on a visit to Capri a few years ago. I ate it every chance I got in the short time I was there; it’s killer for breakfast, especially with a shot of espresso. The only recipes I could find online were in Italian, so I reworked a recipe for torta di limone, amping up the citrus and incorporating almond flour and toasted almonds. The result isn’t quite the torta I remember—I might have to go back to Italy for that--but a lovely, lemony cake all the same.Midge

Serves 8-10

  • 2 1/4 cups AP flour
  • 3/4 cups almond meal/flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter at room temperature, plus more for buttering cake pan
  • 1 1/2 cup sugar, divided
  • 4 large eggs
  • 1/3 cup lemon zest (from about 5-6 lemons)
  • 3/4 cups lemon juice, divided
  • 1/4 cup whole milk
  • 1/2 cup sliced blanched almonds, toasted
  • 1/4 cup water
  1. Preheat oven to 350. Butter and flour a 9-inch bundt or springform pan.
  2. Whisk flour, almond flour, salt, baking powder, and soda together; set aside.
  3. In a standing mixer, cream butter and 1 cup of the sugar for 2 minutes. Add eggs one at a time and mix on high for 5 minutes.
  4. Gradually fold in the dry ingredients, alternating with ¼ cup of the lemon juice and ¼ cup of milk until blended.
  5. Scrap batter—it’ll be thick --into prepared pan and bake for 40-45 minutes.
  6. While the cake is baking, combine the remaining ½ cup of sugar, ½ cup of lemon juice, and water in a small saucepan and boil until the sugar melts and the syrup is slightly thickened.
  7. When the cake is done, let it cool in the pan for about 15 minutes. Using a skewer or toothpick, poke the cake all over and pour most of the syrup (reserve about 3 tablespoons) slowly over the cake. Let it absorb the syrup until it’s completely cool.
  8. In the meantime, thicken the reserved syrup by boiling it further until it reaches the consistency of glaze.
  9. Turn cooled cake onto serving plate and brush it with the glaze. Press toasted almonds onto sticky surface as best you can and voila!
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Comments (14) Questions (0)

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over 2 years ago gingerroot

What a lovely cake, Midge! I love the almond-lemon combination - I bet it is incredibly fragrant.

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over 2 years ago Midge

Thanks so much gingerroot!

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over 2 years ago EmilyC

This looks insanely delicious! I love your incorporation of almonds and almond flour. It reminds me of a cake I made about a week ago (lemon bliss from King Arthur Flour) but yours sounds better! And I would be all over this breakfast! : )

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over 2 years ago EmilyC

umm, meant "for breakfast"

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over 2 years ago Midge

Thanks EmilyC! I've been chipping away at it this week for breakfast and um, second breakfast.

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over 2 years ago EmilyC

"Second breakfast" -- love that term!

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Love! Yum! If we can't get to Capri, we can at least eat this cake ....

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over 2 years ago Midge

Thanks so much aargersi!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks wonderful!!! Also, I love the name.

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over 2 years ago Midge

Thanks fiveandspice! Missing all those bakeries up in Boston so I've been doing a lot of myself! Hope to tackle your sticky buns soon.

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over 2 years ago TheWimpyVegetarian

Beautiful, Midge!!

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over 2 years ago Midge

thanks ChezSuzanne!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds fabulous, Midge! The photo is beautiful, too.

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over 2 years ago Midge

Thanks so much hla!