Lemon torta caprese with blackberries and limoncello gelato

SERVES 8 // PREP TIME 25 MINS // COOK 40 MINS (PLUS COOLING, FREEZING)

“My mum always cooked this cake on Sundays when I was growing up. It is a classic torta from Capri, where it’s made with Amalfi lemons,” says Andrisani. “It also has the added benefit of being completely gluten-free.” Start this recipe one day ahead to make the gelato. Pictured p112.

Blackberries, halved, to serve

Hibiscus powder

(see note), to serve

LIMONCELLO GELATO

10 egg yolks

75 gm (⅓ cup) caster sugar

560 ml (2¼ cups) pouring cream

560 ml (2¼ cups) milk

1 tsp vanilla-bean extract 80 ml limoncello TORTA CAPRESE

250 gm almond meal

250 gm caster sugar

Finely grated zest of 2 lemons

½ tsp gluten-free baking powder

4 eggs

200 gm softened butter

50 gm white chocolate, melted 1 For gelato, whisk yolks and sugar in a bowl until pale. Stir in cream, milk and vanilla, then transfer mixture to a saucepan. Stir continuously over medium heat until mixture reaches 80°C on a thermometer (10-12 minutes). Add limoncello and cook for a further 1 minute. Remove from heat and pour into a bowl placed over ice to cool. Once cooled, churn in an ice-cream maker, then cover and freeze (overnight).

2 For torta caprese, preheat oven to 180°C and line a 22cmsquare cake tin with baking paper. Combine almond meal, sugar, lemon zest and baking powder in the bowl of an electric mixer. Add eggs and butter and beat until light and fluffy. Fold in white chocolate. Transfer mixture to prepared tin, smooth top, then bake until a skewer withdraws clean (30-40 minutes). Remove and cool in tin.

3 To serve, slice torta and place in bowls. Top with berries and a spoonful of gelato, then dust with hibiscus powder.

Note To make hibiscus powder, grind dried hibiscus flowers with a spice grinder or in a small blender until finely ground. Hibiscus flowers are available from health-food stores.

Wine suggestion 2019 Meadowbank Harvest Sparkling, Tasmania.