There is a restaurant in Cape Town called Limoncello – the food is always excellent, the pizza bianca that they serve before the meal out of this world and they make the best Patagonian grilled calamari that I have tasted in about 3 years. Coming from me, you’d better believe it’s good.
I have always wanted to give them this recipe, but my courage always fails me. Today I decided to give it to you guys instead – since the last article was so long. I had it the first time in Naples over 25 years ago and often made it with great success – but somehow in the past 10 years it escaped me. I just thought about it again and after some substantial digging, I found it! Here it is for you:
Chocolate Almond Limoncello Cake (inspired by the Torta Caprese of Naples)
250 g unsalted butter
450 g peeled and roasted almonds, chopped roughly
250 g Lindt chocolate (75% cocoa solids are my favourite, but you can use what you like), chopped roughly
6 large eggs, separated
70 ml limoncello liqueur
250 g demerara sugar
1 teaspoon cardamom seeds (the little seeds that have been taken out of the cardamom pod)
1 lemon – zest only
Pre-heat oven to 180 C and line and prepare a cake tin. This one will need baking parchment so make sure the tin is well lined with baking parchment!
Melt the butter gently and place in a large mixing bowl over a pan with simmering water.
In a separate bowl, beat the egg yolks with the sugar, the cardamom seeds and the lemon zest until it is creamy.
Add the liqueur and continue whisking until the texture is soft and creamy once again.
Now mix the butter into the sugar and yolk mixture until it is incorporated well.
In yet another bowl, whisk the egg whites until they from soft peaks and mix this into the egg yolk mixture really gently – and finally the nuts and the chocolate, bit by bit.
Should you find this mixture too runny, please add some more chopped almonds. I have done this and it works well.
Pour into the cake tin and bake in the pre-heated oven for about an hour (sometimes more, sometimes less depending on your oven) until a skewer comes out clean.
Allow it to cool slightly, sift the icing sugar over it until it is completely covered with the white icing sugar.
Now it’s ready to serve with more ice cold limoncello after dinner.