edible anatomy


By Charlotte Abrams / Photography By Kathryn Brass-Piper | April 03, 2017
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Lemon-infused cake is a quintessential spring dessert. This version is a nod to the melt-in-your-mouth Torta Caprese hailing from Capri, an island off the coast of Italy. It’s traditionally made with almond flour and chocolate. But to make this cake sing spring, I replaced the chocolate with yogurt and lemon. Topped with a limoncello-spiked whipped mascarpone cream, this delicate cake packs a zesty pop of lemon flavor.

Limoncello is an Italian liqueur made from the surplus of lemons grown in the southern regions of Italy, particularly Capri and other islands. Lemon peels are steeped in purified ethanol (think moonshine) until the oils are released. The mixture is then sweetened with simple syrup.

Once adorned with simple candied lemon slices, this dessert becomes a worthy feature at your next brunch or al fresco dinner party.

To try some homemade limoncello, visit these local restaurants.

Flavio’s Brick Oven: 5239 Open Blvd, Siesta Key; 941-349-0995; flaviosbrickovenandbar.com

Dolce Italia: 6551 Gateway Ave, Sarasota; 941-921-7007; dolceitaliarestaurant.com

Caragiulos: 69 S Palm Ave, Sarasota; 941-951-0866; caragiulos.com

Article from Edible Sarasota at http://ediblesarasota.ediblecommunities.com/recipes/limoncello
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