Mini lemon caprese cakes by Loretta Fanella

Published on 11 October 2015

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The base of a Loretta Fanella recipe, originally with raspberry meringue. I tried just the base, delicious and very buttery, in assorted moulds with Garda lemon preserve for a pleasant contrast. Instructions were brief, so I interpreted them myself. I hope Loretta forgives me; suggestions welcome!

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Ingredients

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Method

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I combine ground almonds and sugar.

I add eggs.

I add limoncello.

I microwave butter and stir into mixture.

I melt chocolate in a bain-marie.

I gently stir in.

I cover and refrigerate a couple of hours.

I divide between chosen moulds, using a piping bag if easier. Mine were silicone. This makes 18 portions; fill less than mine, as I made 17 and they rise slightly, so 18 is ideal.

I bake at 175°C for about 15 minutes, cool completely and carefully unmould as they remain soft.

I served simply with a swirl of lemon preserve.

Original source: https://incucinaconlilly.com/2015/10/11/mini-capresi-al-limone-di-loretta-fanella/

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