Flourless lemon and almond cake with chocolate ganache (Torta Caprese al limone con ganache al cioccolato) from Italian Coastal: Recipes and Stories From Where the Land Meets the Sea (page 225) by Amber Guinness

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AllieTaylor on August 02, 2025

    Ok, I’ve tried this recipe twice now — both times having made an error (grrr). The first time, I forgot to add the baking powder but the beaten egg whites made up for it; the second time, I misread the amount of cornflour for the amount of baking powder and put in double. Still, it worked. If I make it again, I will be extremely careful with my mise-en-place. It’s a nice cake, particularly if you want gluten free. However, I’m going to tell you now that it is VERY equipment intensive: 5 or 6 bowls; two sets of beaters; etc etc etc. And you’re left with 4 ½ zested lemons (make jam!). Is it worth the trouble? You WILL need to put paper on the bottom of the cake tin but DON’T do the sides. That’s the voice of experience you’re hearing… Also, the ganache does NOT set well, certainly not like the oh-so-yummy illustration. Maybe there’s too much cream? Maybe try using only 120ml, instead of 150? And I added a pinch of salt to the ganache, to make the chocolate pop. How was yours?

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