If you are short on flour, this simple Torta caprese is a delicious alternative to classic chocolate fudge cake. For more inspiration, check out our best baking recipes without flour.
Also check out more indulgent chocolate cake recipes such as our easy chocolate cake and chocolate Guinness cake.
Ingredients
- ground almonds 200g, plus a little extra for the tin
- baking powder 1 tsp
- cocoa powder 40g, sifted
- golden caster sugar 200g, plus 1 tbsp extra
- vanilla pod split and seeds scraped out
- unsalted butter 200g, plus more for the tin
- eggs 4
- redcurrants 125g
- pistachios 2 tbsp, gently crushed in a pestle and mortar
mascarpone cream
- mascarpone 200g
- golden caster sugar 110g
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Mix the grounds almonds, baking powder, cocoa, sugar and the vanilla seeds in a bowl. (Add the leftover vanilla pod to caster sugar to make vanilla sugar). Add the softened butter and the eggs, one by one, beating in between.
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Step 2
Toss the redcurrants with the extra 1 tbsp sugar and leave for 2 hours before lightly crushing with the back of a spoon.
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Step 3
Grease a 21cm springform cake tin with butter, and dust with some more ground almonds. Add the mixture and bake for 35-40 minutes or until risen and firm. Allow the cake to cool.
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Step 4
Beat the mascarpone and the sugar together, then serve with the cooled cake, topped with the crushed redcurrants and pistachios.
Nutritional Information
- Kcals 709
- Fat 52.1g
- Carbs 45.7g
- Fibre 2g
- Protein 13.3g
- Salt 0.4g
