Lemon capri torte

Hello :) So yesterday morning, when my friend came over we were flicking through cookbooks (as you do), and I came across a recipe for a lemon capri torte, which I've wanted to make for ages but never had all the ingredients. It uses potato flour, which I realised I had from making my delicious tofu!! Well I actually had potato starch but after a quick google search and realising there wasn't much difference, if any, I gave it a whiz!

Recipe: Lemon capri torte (adapted from Sophie Dahl)

Ingredients- 

150g of butter, plus extra for greasing

225g/1 cup of caster/superfine sugar

6 eggs, separated

Zest and juice of 4 lemons

300g/2 cups of blanched almonds, toasted, then ground

115g/1 cup of potato flour; plus extra for flouring

Method-

Preheat oven to 180/200 degrees celcius fan/Gas 6. Grease and flour a 23cm/9-inch round cake tin/pan (I prefer to use a springform tin). 

Cream butter and sugar, add the egg yolks in one go, then add the lemon zest and lemon juice. In a separate bowl, whisk the egg whites until they form soft peaks and add to the mixture. Lastly, fold in the ground almonds and flour. Pour the mixture into the cake tin/pan and bake in the oven for 10 minutes, then turn the oven down to 130/150 (fan) degrees celcius fan/Gas 2 and cook for a further 40 minutes. Cool and turn over. Cover with icing sugar, or as Sophie did, with a mixture of creme fraiche and lemon curd! Serves 6

Mmmmmm. This torte had a perfectly crisp edge, with a dense, gooey, lemon-y inside. Just divine!! 

I was worried the potato starch somehow wouldn't work out, but you can't taste it at all! 

Well have a relaxing Sunday everyone :) I'm going to attempt to make a lettuce soup (although I'm a bit apprehensive), then I should probably do some study before some friends come over! 

And also, Solar by Ian McEwan turned out to be very dull (in my opinion) so I never finished it! I've borrowed a few Alexander McCall novels instead which look good, and people have recommended :)

Hannah x