Italian flourless lemon cake

When life gives you lemons…


Mascarpone Cream


Torta Caprese Al Limone

  1. Grease and line a 9” round baking pan and preheat the oven to 350 degrees.
  2. In the base of your stand mixer add the eggs and sugar, and beat for 3 minutes on high speed until you reach a pale colour. Then add the vanilla and olive oil and beat until it’s emulsified. (A hand mixer will also work)
  3. In a separate bowl, mix the dry ingredients. Then add the dry into the wet mix and beat until it just comes together.
  4. Pour into the prepared baking pan and bake for 45 – 50 min. It should feel quite soft when removed from the oven. Let cool in the pan for 10 minutes and then remove and let cool on a cooling rack.
  5. Slice and serve with mascarpone cream and blueberry compote

Mascarpone Cream

  1. In the bowl of a stand mixer, beat the cream and icing sugar with a whisk attachment until stiff, set aside
  2. Beat the mascarpone to soften, and add vanilla and salt.
  3. In slow intervals add the whipped cream until fully incorporated.
  4. Store in the refrigerator for 4 days.