Cannolo Award, Capri, Dolcevitabloggers, Dolci, Gluten-free baking, Gluten-free chocolate cake, Southern Italy, Torta Caprese, Traditional recipes
For the second time in 3 months, I wrote about the wrong topic for the monthly #dolcevitabloggers linkup! I was frantically trying to finish a detailed review of my favourite book, only to find that other posts were on the topic of ‘favourite Italian recipe’. Mannaggia! I had taken a screenshot of the list of topics, but a few of them were switched.
So…. my favourite recipe? Hmmm. That is almost like asking a mamma which one is her favourite child! I love food and have too many faves to pick just one. I think it is better if I write about your favourite recipe! I had a look through the recipe category of my blog. There are 14 recipe posts-half are desserts. My favourite ingredients seem to be ricotta, limoncello, orange and olive oil! The most popular recipe post, by a massively huge margin, is Torta Caprese all’Arancia. I posted this recipe in honour of my 2015 Cannolo Award.
Caprese (cah•PREH•seh) means ‘from Capri’ (CAP•ree) the beautiful island off the coast of Napoli. I suppose caprese could also mean ‘goatlike’ since capra is goat? We’ll stick with ‘from Capri’.
There are a few different stories about how Torta Caprese came to be. The most likely is that it was invented by mistake in the 1920’s by a kitchen worker at an Austrian owned pensione on Capri. He added mandorle tritate –ground almonds, instead of flour while trying to make something similar to an Austrian Sachertorte. It was a big hit, and went on to be served at all of the hotels and tea rooms on Capri.
The basic recipe involves mixing melted butter and chocolate in a ‘bagno-maria’ with sugar and egg yolks, then adding whipped egg whites and ground almonds. Liqueur, usually Strega, is added. The cake has a hard thin shell and moist interior and the center tends to sink in a bit from the sides.
I recently tasted a yummy orange Torta Caprese, so I decided to try my own version. After a bit of experimentation, and substituting Gran Marnier for Strega, I ended up with a very nice Torta Caprese all’ Arancia. It is a 3 bowl recipe, so be prepared to wash them!
Read the rest of the original post Torta Caprese all’ Arancia to find the step-by-step recipe and find out what the Cannolo Award is all about.
This post is written as part of the monthly #dolcevitabloggers linkup, hosted by Jasmine of Questa Dolce Vita, Kelly of Italian at Heart and Kristie of Mamma Prada, the 7th -14th of every month. Hopefully next time I will prepare the correct topic! You will have to wait until November to read about my favourite Italian book!