CAPRI CAKE Torta Caprese

This recipe originates from the beautiful island of Capri. It was originally a mistake by the chef who left out the flour and has subsequently become tremendously famous. As with everything, please use the freshest of ingredients. This cake is always extremely well received on my cooking classes. I truly hope you will enjoy it, too.

Serves 6

200g unsalted butter, plus extra for greasing

250g golden caster sugar

5 large eggs, separated

250g dark chocolate, 70% cocoa solids, melted

250g almonds, toasted until golden brown and finely chopped grated zest of 1 large unwaxed lemon sifted icing sugar, for dusting

Preheat the oven to 200°C/180°C fan/gas 6. Grease and line the cake tin with baking paper.

Place the butter in a heatproof bowl set over a saucepan of simmering water. Add the sugar and mix to a creamy consistency. Add the egg yolks, mix together, then add the melted chocolate and almonds.

Whisk the egg whites in a separate bowl until they form soft peaks. Add the grated lemon zest and egg whites to the chocolate mixture and carefully fold in a clockwise direction until completely combined.

Turn the mixture into the prepared cake tin and bake in the preheated oven for 30 minutes. The cake will still have a little wobble when it comes out of the oven.

Cool on a wire rack and dust with icing sugar when cold.

NOTE: I like to serve this cake with either lemon or almond gelato, or just mascarpone, to which a little vanilla and lemon juice have been added.

Recipes taken from Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20).

Photography by Nassima Rothacker. © Ryland Peters & Small.