Lemon Capri Torte

A community recipe by bunlover

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: Makes 1 x 23 cm torte to serve

Metric Cups

4 lemons (zest and juice)
300 grams blanched almonds (toasted and ground)
150 grams butter (softened)
225 grams caster sugar
6 medium eggs (separated)
115 grams potato flour
icing sugar (for dusting)

4 lemons (zest and juice)
11 ounces skinned almonds (toasted and ground)
5 ounces butter (softened)
8 ounces superfine sugar
6 medium eggs (separated)
4 ounces potato flour
confectioners' sugar (for dusting)

Method

Lemon Capri Torte is a community recipe submitted by bunlover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat oven to 200C/180C fan/400F/gas 6 Grease and flour a 23cm loose bottomed cake tin or fluted tarte tin/springform tin

Cream butter and sugar,add egg yolks in one go, then lemon zest and juice In separate bowl, whisk egg whites until soft peaks and add to above mixture

fold in ground almonds and flour Pour into tin and bake for 10mins, then turn down oven to 150C/130C fan/300F/gas 2 and cook for further 40 mins

Cool and turn out of tin.

when cold, dust with icing sugar or cover with mixture of creme fraiche and lemon curd

Pre heat oven to 200C/180C fan/400F/gas 6 Grease and flour a 23cm loose bottomed cake tin or fluted tarte tin/springform tin

Cream butter and sugar,add egg yolks in one go, then lemon zest and juice In separate bowl, whisk egg whites until soft peaks and add to above mixture

fold in ground almonds and flour Pour into tin and bake for 10mins, then turn down oven to 150C/130C fan/300F/gas 2 and cook for further 40 mins

Cool and turn out of tin.

when cold, dust with confectioners' sugar or cover with mixture of creme fraiche and lemon curd