Torta al Limone (from The Basic Art of Italian Cooking: Holidays & Special Occasions, 2nd edition) Recipe
Servings: 6-8 people
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Ingredients
- 2 cups flour (sifted)
- 1 ½ cups sugar
- 4 fresh lemons
- ½ cup butter (unsalted)
- 1 cup (warm) milk
- 4 eggs
- 1 tsp baking powder
- 1 tsp vanilla
- 6 fresh lemon slices
- 1 cup candied fruit
- 6 maraschino cherries
Directions
- Preheat oven to 350 degrees. Melt butter in saucepan and set aside to let cool. Juice 4 lemons into a small bowl, set aside. Grate peels of 4 lemons, set aside. Cut candied fruit into small cubes, set aside.
- Separate eggs into two bowls. With a hand mixer, whip egg yolks together with sugar until well blended and creamy. Add lemon peel and lemon juice a little at a time to the egg yolk mixture while blending in. Add in sifted flour ¼ cup at a time, blending in after each addition. Add in warm milk and melted butter, a little at a time.
- Beat egg whites till peaks have formed. Fold egg whites into egg yolk mixture.Add in baking powder, candied fruits,vanilla. Butter and flour (or cover with parchment paper). Bake in preheated oven for 40 minutes. Remove cake from oven and let cool. Place on serving dish and decorate with lemon slices and maraschino cherries and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 569 | |
| Calories from Fat 166 | 29% |
| Total Fat 18.87g | 24% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 257mg | 11% |
| Potassium 197mg | 6% |
| Total Carbs 94.47g | 25% |
| Dietary Fiber 3.3g | 11% |
| Sugars 57.78g | 39% |
| Protein 8.91g | 14% |
