Recipes

Chocolate almond cake (Torta Caprese)

Ingredients:

• 150 g ground almonds • 100 g sugar • 30 g cornstarch • 120 g butter • 100 g chocolate • 3 eggs • Grated zest of an unsprayed lemon • 2 tablespoons of limoncello • 1 tablespoon of powdered sugar for dusting

Instructions:

1. Preheat the oven to 180°C (356°F).
2. Grease a round baking pan with a diameter of 23-25 cm (approximately 9-10 inches) with butter and sprinkle it with ground almonds.
3. Mix the cornstarch with the remaining ground almonds.
4. Slowly melt the chocolate and butter over low heat.
5. Whisk the eggs and sugar until fluffy (about 8 minutes using a hand mixer).
6. Add the chocolate and butter mixture to the beaten eggs and sugar. Stir everything together.
7. Add the grated lemon zest, limoncello, and the mixture of almond and cornstarch. Gently mix.
8. Pour the prepared batter into the baking pan and spread it evenly.
9. Bake for 40 minutes and allow it to cool completely.
10. Once cooled, dust the cake with powdered sugar.
11. For those with a sweet tooth, you can serve it with whipped cream.
12. Serve the cake cold, along with Chocolat Impérial wine.

Enjoy your meal!

Tigeladas

Ingredients:

• 0.5 liters of milk • 4 eggs • 175g sugar • 1 heaping tablespoon of flour • 1 teaspoon of cinnamon • Zest of one organic lemon

Instructions:

1. Bring the milk and lemon zest to a boil and allow it to cool. Preheat the oven to 200°C (392°F) and place a clay pot inside to heat up.
2. Beat the eggs with sugar, add cinnamon, and mix everything thoroughly.
3. Remove the lemon zest from the cooled milk and dissolve the flour in the milk.
4. Add the previously prepared egg, sugar, and cinnamon mixture to the milk, and mix well.
5. Pour the mixture into the preheated clay pot and bake for approximately 1 hour at 200°C (392°F).
6. Serve it cold, along with Chocolat Impérial wine.

Enjoy your meal!