This is a wonderfully moist chocolate and ground almond cake that is traditionally served with the easter Sunday evening meal as a dessert. It also makes an excellent cake to accompany coffee.
Make it a day ahead, it will mature beautifully. It also means you have one less thing to prepare for your Easter meal.
Go to the printable version of the recipe
210g (1 cup) caster sugar
210g (2 cups) ground almonds
4 large eggs
4 tbsp cocoa powder
1 tsp baking powder
250g (1 cup) mascarpone cheese
finely-grated zest of 1 large orange
3 tbsp icing (confectioner's) sugar (with more for dusting)
1 tsp toasted flaked almonds
Beat together the eggs in a bowl. Add them a little at the time to the creamed mixture, beating well after each addition to ensure that they are thoroughly incorporated.
Sift together the cocoa powder and baking powder over the egg mix then use a metal spoon to fold in.
Scrape the batter into a 25cm (10 in) diameter springform cake tin that's been greased on the base and lined with greaseproof (waxed) paper.
Level the top of the cake then transfer to an oven pre-heated to 150ºC (300ºF), Gas Mark 2 and bake for 80 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 20 minutes then turn out onto a wire rack to cool completely.
When ready to serve (preferably the day after it's made) prepare the topping. Mix together the mascarpone cheese, orange zest and icing sugar. Spoon over the top of the cake.
Sprinkle over the toasted almonds, dust with more icing sugar, cut into wedges and serve.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Make it a day ahead, it will mature beautifully. It also means you have one less thing to prepare for your Easter meal.
Go to the printable version of the recipe
Torta Caprese Recipe
Ingredients:
210g (1 cup) unsalted butter, cubed and softened210g (1 cup) caster sugar
210g (2 cups) ground almonds
4 large eggs
4 tbsp cocoa powder
1 tsp baking powder
250g (1 cup) mascarpone cheese
finely-grated zest of 1 large orange
3 tbsp icing (confectioner's) sugar (with more for dusting)
1 tsp toasted flaked almonds
Method:
Cream together the butter and sugar until pale and fluffy then add the ground almonds and beat again until well incorporated.Beat together the eggs in a bowl. Add them a little at the time to the creamed mixture, beating well after each addition to ensure that they are thoroughly incorporated.
Sift together the cocoa powder and baking powder over the egg mix then use a metal spoon to fold in.
Scrape the batter into a 25cm (10 in) diameter springform cake tin that's been greased on the base and lined with greaseproof (waxed) paper.
Level the top of the cake then transfer to an oven pre-heated to 150ºC (300ºF), Gas Mark 2 and bake for 80 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 20 minutes then turn out onto a wire rack to cool completely.
When ready to serve (preferably the day after it's made) prepare the topping. Mix together the mascarpone cheese, orange zest and icing sugar. Spoon over the top of the cake.
Sprinkle over the toasted almonds, dust with more icing sugar, cut into wedges and serve.
Printable version of the Recipe
italy, baking, cakes, dessert, chocolate, easter, traditional
Baking
Italy
Torta Caprese
https://fabulousfusionfood.blogspot.com/2019/04/torta-caprese-recipe.html
Torta Caprese. This is a traditional Italian recipe for a rich chocolate and almond cake that is often make as an Easter dessert served topped with orange mascarpone. This cake is best made a day ahead.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0v_jEmZsO3Wye23RzqS4iPF1ZZU12vPJ7jwkMig8k8_fxByP9SCBE4K3l9dyh3m6RMjNIdJvJQByjO5Dowrsv5wY4Bs2ZxFnZtsCQu3sX_0h9WOSWy_naAXgfEq_X1asNtcdpaDQzEc/s1600/torta-caprese.png
2019-04-14
Yield: 12
Torta Caprese
Torta Caprese. This is a traditional Italian recipe for a rich chocolate and almond cake that is often make as an Easter dessert served topped with orange mascarpone. This cake is best made a day ahead.
prep time: 20 mins
cook time: 80 mins
total time: 100 mins
Ingredients:
- 210g (1 cup) unsalted butter, cubed and softened
- 210g (1 cup) caster sugar
- 210g (2 cups) ground almonds
- 4 large eggs
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 250g (1 cup) mascarpone cheese
- finely-grated zest of 1 large orange
- 3 tbsp icing (confectioner's) sugar (with more for dusting)
- 1 tsp toasted flaked almonds
Method:
- Cream together the butter and sugar until pale and fluffy then add the ground almonds and beat again until well incorporated.
- Beat together the eggs in a bowl. Add them a little at the time to the creamed mixture, beating well after each addition to ensure that they are thoroughly incorporated.
- Sift together the cocoa powder and baking powder over the egg mix then use a metal spoon to fold in.
- Scrape the batter into a 25cm (10 in) diameter springform cake tin that's been greased on the base and lined with greaseproof (waxed) paper.
- Level the top of the cake then transfer to an oven pre-heated to 150ºC (300ºF), Gas Mark 2 and bake for 80 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
- Allow to cool in the tin for 20 minutes then turn out onto a wire rack to cool completely.
- When ready to serve (preferably the day after it's made) prepare the topping. Mix together the mascarpone cheese, orange zest and icing sugar. Spoon over the top of the cake.
- Sprinkle over the toasted almonds, dust with more icing sugar, cut into wedges and serve.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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