I often write for a wonderful magazine called Real Food. It is not available on newsstands but instead can be found in some of the best upscale supermarkets across the county. In the summer 2012 issue, out now, I created a cover story based on our trip to the Amalfi coast last summer. Included in the story are recipes for a white bean, mussel and red onion salad made with a dressing fashioned from sliced lemons, another salad of grilled romaine with Roma tomatoes, chicken breasts with black olives, lemon and fennel, and little potatoes with sun-dried tomatoes baked al cartoccio. The final touch is a a famous cake from Capri called Torta Caprese (adapted from Arthur Schwartz’s wonderful book, Naples at Table.) My version has added espresso powder and a hint of almond extract added to the chocolate-ground almond batter. I gild the experience with an unorthodox helping of mascarpone (Italian cream cheese) whipped and flecked with bits of lemon zest. Limoncello, anyone?
2 sticks (16 tablespoons) unsalted butter
8 ounces semisweet chocolate
12 ounces almonds
6 extra-large eggs, separated
1 tablespoon espresso powder
¼ teaspoon almond extract
1 cup sugar
6 tablespoons confectioners’ sugar
8 ounces mascarpone
1 large lemon
Preheat oven to 325 degrees. Using 1 tablespoon butter, butter bottom and sides of a 10-inch removable bottom cake pan. Line the bottom with a round of parchment paper and butter the paper. Melt the remaining butter and chocolate in a heavy saucepan over low heat until melted and smooth, stirring often. Process the almonds in two batches, each with 2 tablespoons sugar, until very fine and powdery. Transfer to a large bowl. Stir in espresso powder. Set aside.
Beat yolks until light and thick, about 3 minutes. Add ½ cup sugar and beat 2 minutes longer. Add the melted chocolate and the almond extract to the yolks. Stir well. Stir in the ground almonds until thoroughly mixed. Beat egg whites with a pinch of salt and ¼ cup remaining sugar until very stiff. Add beaten whites to the batter in 2 batches until incorporated. Pour batter into prepared pan. Bake on a rack placed in the bottom third of the oven for 1 to 1-1/4 hours or until the cake is just firm. Cool and invert. Remove paper. Dust with 2 tablespoons confectioners sugar pushed through a sieve. Serve with lemon mascarpone: Beat mascarpone with 4 tablespoons confectioners’ sugar. Grate the lemon zest and add to mascarpone with 1 to 2 teaspoons lemon juice and a large pinch of salt. Serve with cake. Serves 10 to 12