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Author Notes: an homage to my favorite place in Italia... the Almafi Coast, famous for it's gorgeous coastline filled with lemon trees and my other favorite, limoncello which is a fresh and delicious aperitif and liquore that I love to serve starting in spring and all through the summer. This is my adapted recipe from the AllRecipes Italia food website. —cucina di mammina
Makes 12 mini tortes
- 1 cup plain greek yogurt or whole milk ricotta (I actually like to use a mixture of both)
- 2 whole organic eggs
- 1/3 cup sesame oil or grapeseed oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh lemon zest
- 1/4 cup limoncello (Caravella or other brand of choice)
- 3/4 cup sugar
- 1 cup unbleached flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- pinch of sea salt
- 1/2 to 3/4 cups confectioners sugar
- 3 tablespoons or so of limoncello
- additional lemon zest for dusting
- additional confectioners sugar for dusting
- 12 mini fluted metal torte pans
- n a large mixer bowl, add in the yogurt/ricotta mixture, eggs, oil and sugar. Blend well until fully combined. Add in the lemon juice, zest and limoncello and mix well.
- In a separate bowl combine the flour, baking powder, baking soda and salt and mix well with a fork. Slowly add in the flour mixture in sections to the egg mixture, mix until well blended at each addition.
- When done, remove bowl from mixer and set aside. Spray each torte pan lightly with cooking spray until well coated.
- Using a large spoon, fill each torte pan about 1/2 to 2/3 full of the batter until all are filled.
- Place all the torte pans on a large metal baking sheet and place in a preheated 325 to 345 degree oven for about 20 to 30 minutes, or until lightly golden in color.
- Remove the baking sheet with the tortes from the oven and set aside to cool for about 10 to 15 minutes.
- In a small mixing bowl mix together, until well combined the 1/2 to 3/4 cup of confectioners sugar and the 3 tbsp. or so of limoncello (adjust this mixture as needed until it is a slightly thick glaze.)
- Remove all the tortes from their pans carefully and place them back on the baking sheet fluted side up. Heavily drizzle each torte with some of the glaze, sprinkle some of the lemon zest to top it off.
- Glaze each one and top with zest until all are done. Place on a large serving platter and right before serving, dust heavily with confectioners sugar to taste.