FROM THE HEART
The Great British Bake Off season 12 winner Giuseppe Dell’Anno shares some favourite recipes from his debut cookbook
TORTA CAPRESE
Serves up to 14 (makes a 27cm/10¾in round, 5cm/2in deep cake) Takes 1 hour 45 minutes, plus cooling
INGREDIENTS
• Corn-flour, for dusting
• 200g/7oz whole unblanched almonds
• 150g/5oz dark chocolate chips (50-55% cocoa solids)
• 40g/1½oz unsweetened cocoa powder
• 1 tsp baking powder
• 180g/6½oz unsalted butter, plus extra for greasing
• 180g/6½oz caster sugar
• 1 tsp vanilla bean paste
• ½ tsp natural almond extract
• 2 tbsp dark rum
• 250g/9oz egg (about 5 medium eggs) at room temperature, separated
• A pinch of salt
• Icing sugar, for dusting
1. Place the shelf in the middle of the oven and preheat the oven to 170°C, Fan 150°C, Gas 3. Grease the bottom and sides of a 27cm/103/4in round, 5cm/2in deep cake tin with butter and dust with cornflour. I also recommend lining the bottom of the tin with a disc of baking paper as this will ensure a smoother cake top.
Grind the almonds and chocolate chips in a food processor at high speed for about 1 minute until the mixture looks gritty. It is fine to leave coarser bits of almond
