Previously, I posted the chocolate version of this cake, but there is also a variation with lemons. It's virtually the same, but instead of melting the chocolate with the butter, you cream together the butter and sugar and add the juice and zest of two large lemons.
The recipe comes from Ester Grosso at Cantina Del Vesuvio Winery located at the base of the Mt. Vesuvius winery. We go there on our Italy trips for a cooking class, wine tasting and dinner. It's a beautiful experience filled with delicious food, amazing wine and breathtaking views of the Mt. Vesuvius, their vineyard and the Gulf of Naples.
The wine they make is called Lacryma Christi which means tears of Christ. It is a legend that as Christ ascended into heaven he looked down on the region and cried because he was overwhelmed by the beauty and sad to leave this piece of heaven on earth. His tears blessed the fertile soil that produces the amazing wine and food grown throughout the region of Campania.
The volcanic soil is the reason the wine, pasta, tomatoes and lemons from this region are so amazing. It is rich with minerals from the ash and lava of Mt. Vesuvius. Lemon trees line the terraces of the mountains. Covered with trellises and nets to protect the fruit from birds, too much sun and hail.
This cake is different than American cakes. It's not spongy, doesn't have icing and has less sugar. The lemons and almonds give it a rich, but light flavor. The texture has more structure because of the butter, egg yolks and almonds. Whipping the egg whites and folding them into the batter also gives it the perfect balance between dense and soft. There's no flour in the recipe, but that's not because they were trying to make it gluten free. (This cake has a history much longer than the gluten free diet.)
When it comes to baking, I have never been good at the technique of folding. This is a necessary step in this recipe and Ester has taught me that instead of using a spatula, I should be using my hands. First add about a 1/3 of the whipped egg whites to the batter. Use your fingers to completely incorporate this portion. It's okay if you loose the volume because the batter will become lighter anyway. Then add the other two-thirds and lightly run your fingers and the side of your hand through the batter to incorporate. It's the same movement, but more gentle when you use hand instead of the spatula.
Last week Simon made this cake on TV on the 5:00 news on KLTV. (Watch the video here.) It's nice to make in the summer with the bright flavor of the lemons. Boost that lemon flavor with a few tablespoons of limoncello added to the batter. Serve with whipped cream or ice cream.
Torta Limone alla Caprese (Capri Lemon Cake)
1 stick (8 tbsp) unsalted butter, room temperature
3/4 cup sugar, divided
5 eggs, separated
2 cups almond flour
2 tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
2 large lemons, zest & juice
In a large mixing bowl beat the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, fully incorporating each one before adding another. Slowly mix in the almond flour, cornstarch, baking powder and salt. Zest and juice the lemons and add to the batter.
In another bowl, whip the egg whites until creamy with stiff peaks. Add 1/3 of the whipped egg whites to the batter and stir to incorporate. Fold in the remaining 2/3 of egg whites. Careful not to lose volume in the egg whites. Spoon the batter into the cake pan and level the top. Bake at 350 degrees for 40 to 50 minutes. Test the middle of the cake with a toothpick. Let cool in the pan for 10 minutes and turn out onto a cake plate. Decorate with powdered sugar, lemon zest or slices.
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