Torta caprese

Method

1. Heat the oven to 150°C/130°C fan/gas 2. Using an electric mixer, beat the butter, sugar and ground almonds in a large mixing bowl until light and fluffy. While still mixing, gradually add the eggs. If the mixture looks as if it might split, add a little of the sifted cocoa mix. Once all the eggs are beaten in, use a metal spoon to fold in the cocoa mixture.

2. Scrape the mix into the tin, level the top and bake for 1 hour 20 minutes until a skewer pushed into the centre comes out clean. Cool in the tin, setting it on a wire rack.

3. In a bowl, mix the mascarpone, orange zest and most of the icing sugar, then spoon on top of the cooled torte. To serve, sprinkle over the toasted flaked almonds and the remaining zest, then dust with a little icing sugar.

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