Sorta Torta Anacaprese
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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
- 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 Citrus Recipe
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over 1 year ago gingerroot
What a lovely cake, Midge! I love the almond-lemon combination - I bet it is incredibly fragrant.
over 1 year ago Midge
Thanks so much gingerroot!
over 1 year 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! : )
over 1 year ago EmilyC
umm, meant "for breakfast"
over 1 year ago Midge
Thanks EmilyC! I've been chipping away at it this week for breakfast and um, second breakfast.
over 1 year ago EmilyC
"Second breakfast" -- love that term!
over 1 year 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 ....
over 1 year ago Midge
Thanks so much aargersi!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
This looks wonderful!!! Also, I love the name.
over 1 year 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.
over 1 year ago TheWimpyVegetarian
Beautiful, Midge!!
over 1 year ago Midge
thanks ChezSuzanne!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
This sounds fabulous, Midge! The photo is beautiful, too.
over 1 year ago Midge
Thanks so much hla!