If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 2 1/4 cups AP flour
- 3/4 cup 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 cups sugar, divided
- 4 large eggs
- 1/3 cup lemon zest (from about 5-6 lemons)
- 3/4 cup lemon juice, divided
- 1/4 cup whole milk
- 1/2 cup sliced blanched almonds, toasted
- 1/4 cup water
- Preheat oven to 350. Butter and flour a 9-inch bundt or springform pan.
- Whisk flour, almond flour, salt, baking powder, and soda together; set aside.
- 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.
- Gradually fold in the dry ingredients, alternating with ¼ cup of the lemon juice and ¼ cup of milk until blended.
- Scrap batter—it’ll be thick --into prepared pan and bake for 40-45 minutes.
- 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.
- 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.
- In the meantime, thicken the reserved syrup by boiling it further until it reaches the consistency of glaze.
- Turn cooled cake onto serving plate and brush it with the glaze. Press toasted almonds onto sticky surface as best you can and voila!
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Citrus Recipe