Torta
Caprese al Limone
The deliciously succulent traditional almond cake with the refreshing
taste of lemon and Limoncello liqueur.
add the eggs, one at a time, having creamed the softened butter with
the sugar, add the roughly chopped ground almonds, the flour and the
grated rinds of the lemons, and a little Limoncello. Pour the mixture
into a greased and floured baking tin and cook at 200°C, and then
for 40 minutes at 150°C, leave to cool and dust with vanilla icing
sugar.
All
rights reserved.
Limoncello Srl Copyright 1996
