The Torta Caprese is a traditional Italian cake of which you can my recipe here. This is a variation I made using Bronte‘s pistachio, white chocolate, extra virgin olive oil and Limoncello liqueur made of Syracuse Femminiello lemons!
Ingredients
- 150 gwhite chocolate
- 150 glight muscovado brown sugar
- 125 mlextra virgin olive oil
- 100 gground pistachio (Bronte D.O.P.)
- 85 gground almond (Pizzuta di Avola)
- 3eggs
- 1lemon zest (Femminiello I.G.P.)
- 1 spoonlimoncello
- 1 pinchtable salt
- q.s.icing sugar (for the topping)
Preparation
– melt the white chocolate in a bain-marie;
– separate the yolks from the whites;
– whip the egg whites with a pinch of salt until stiff;
– in a separate bowl, beat the egg yolks with the sugar and limoncello;
– pour gently the oil while you beat the yolks;
– pour the melted chocolate onto the yolks and mix well;
– add the ground almonds, ground pistachio and the lemon zest and mix well;
– add the stiffed egg whites and mix gently with a rotary movement from the bottom to the top of the bowl;
– pour the mixture onto a greased baking tray of 18/20cm diameter;
– bake at 170 degrees for 25/35 minutes;
– allow the cake to cool down, then sprinkle icing sugar on top;
