Category: Dessert

• 1 1/2 sticks unsalted butter
• 6 ounces white chocolate, chopped
• 5 large eggs, divided
• 1/4 teaspoon sea salt
• 2/3 cup granulated sugar
• 1 1/2 cups almond flour
• 1/4 cup fresh lemon juice, from 1 large or 2 medium lemons
• 4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons

Place the egg whites into a medium bowl along with the salt.  Place the yolks into a larger bowl with the sugar.  Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside.  Using the same mixer for the yolks, beat them on medium speed until light and pale in color, about 2 minutes.  Using a rubber spatula, add the now cooled white chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine.  Fold in half of the whipped egg whites into the white chocolate base, then fold in the remaining half to combine.  Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.  

Cool completely on a wire rack.  Release the outer rim of the springform pan.  Dust the top of the cake with powdered sugar.  Serve with lightly sweetened whipped cream if desired.

Torta Caprese is the classic Italian Flourless Chocolate Cake recipe that is said to have originated from the Isle of Capri. Legend states the cake originated on the island in the 1920’s, when the chef made a mistake in the addition of ingredients. Only after the cake was in the oven, did he realize too late that he had forgotten to add the flour, adding only the almond flour. To his good fortune, the dessert turned out beautifully.

Traditionally, the torta caprese is made with rich dark chocolate. This lighter version uses lemon juice and zest, and white chocolate. The cake is great eaten when it has cooled slightly, just out of the oven. But it is also delicious after time chilled in the refrigerator topped with lightly sweetened whipped cream.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 4 large apples, crisp sweet variety
• Zest and juice from 1 large lemon, divided
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder

Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan. Wrap the bottom and sides of the pan with a double layer of foil. Line a sheet pan with parchment paper. Set each aside.

Peel and core the apples, thinly slicing them, placing them into a medium bowl. Add the fresh squeezed lemon juice to the apples slices, tossing together.

Working with a large mixing bowl and a hand mixer or stand mixer, add in the eggs and sugar. Mix on medium-high speed for 5 minutes until light in color. Warm the butter until very soft, but not melted, adding it to the bowl with the egg/sugar mixture, along with the milk and the lemon zest. Mix on medium speed to combine. Add in the flour and baking powder, mixing on low speed until just combined. Reserve 1 cup of sliced apples, folding the remaining sliced apples into the batter. Transfer the batter to the prepared baking pan, smoothing the top of the batter. Decoratively place the reserved sliced apples on top of the batter in a single layer.

Bake for 55-60 minutes until the top of the cake is light golden brown and a toothpick inserted into the center comes out with just a few crumbs attached. Serve warm or at room temperature.

When you think of Italian food, chances are your mind wanders towards pasta or possibly specialty products such as Parmigiano Reggiano and prosciutto. These are important Italian staples, however, there is another quality food produced in Italy in significant amounts. Apples! Italy is one of the leading apple producers in Europe. Italian apples come in several varieties and are grown in many regions throughout the country. Enjoy your favorite apple with this delicious apple cake recipe!

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 1 1/2 cups Ligurian extra virgin olive oil
• 3 large eggs, room temperature
• 1 1/4 cups whole milk
• zest and juice of 1 large lemon
• zest and juice of 1 large orange
• 1 1/2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.

Liguria is a northwest region of Italy, sometimes referred to as ‘Italy’s Northern Mediterranean Paradise’ or the ‘Italian Riviera’, placed on a mountainous arc of Mediterranean coastline. Liguria is one of Italy’s best regarded regions for its terroir for olive trees and the subsequent production of extra virgin olive oil.  Ligurian olive oil has a fruity more delicate flavor that enhances the ingredients it is paired with.  The region also boasts ownership of the Ligurian sauce known as Pesto Genovaise, comprised with its pine nuts, Genoa basil and, most certainly, olive oil.

Using Ligurian olive oil here in this recipe for Olive Oil Citrus Cake results in a cake with a golden hue and a moist crumb.  The cake does not taste like olive oil nor citrus, but more of a well-balanced bite that leaves you wanting more.  Offering a cake uniquely different than one made with butter. 

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 6 eggs, eggs and whites separated
• 225 grams or 8 ounces of sugar
• 280 grams or 10 ounces bittersweet chocolate
• 280 grams or 10 ounces softened unsalted butter
• 340 grams or 3.5 cups super fine almond flour
• powdered sugar for garnish

Directions

Preheat the oven to 350°.

Add the egg whites along with ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.

Put the chocolate into a glass or metal bowl and cook over a double boiler or microwave until completely melted. Set aside.

Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.

Add in 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.

Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.

Lastly, fold in the chilled meringue until combined.

Prepare a 10” springform pan with butter and cocoa powder.

Pour the batter into the prepared pan and bake at 350° 40 to 42 minutes.

Cool completely and dust with powdered sugar.

This recipe is featured in our Amalfi Coast Comfort Food Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Torta Caprese, a sumptuous chocolate and almond cake, is a culinary masterpiece that originates from the enchanting Amalfi Coast. This decadent dessert is an embodiment of the region’s rich culinary heritage, where the collision of sea and sun influences not only the landscape but also the flavors of its dishes. The Torta Caprese is characterized by its dense, moist texture and intense chocolate flavor, elevated by the inclusion of finely ground almonds. The Amalfi Coast’s commitment to using high-quality, local ingredients is evident in every bite of this luscious cake. As you savor each mouthful, you can almost feel the coastal breeze and envision the breathtaking scenery that surrounds this culinary gem. The Torta Caprese stands as a delectable testament to the Amalfi Coast’s ability to weave tradition, flavor, and a touch of indulgence into an irresistible dessert that embodies the spirit of this Mediterranean paradise.