CAPRESE AL LIMONCELLO

INGREDIENTS:

• 250 G Ground Almonds / Almond Flour
• 200 G Sugar
• 5 Eggs
• 50 ml Limoncello
• Confectioner's Sugar for dusting

PROCEDURE:

Separate the egg yolks and the whites. 

In a bowl, place the sugar and the egg yolks, beat until creamy. Then add the limoncello and beat

until combined. In another bowl, beat the egg whites, then set aside. 

Add the almond flour into the egg yolk mixture and fold in. When its all combined, fold in the 

whipped egg whites.

Butter and dust with flour the 9-inch pan. Place in the mixture.
Place in the pre-heated oven of 160°C for 30 minutes.
Leave it cool down then dust with confectioner's sugar.

Note: 

To make it completely flourless, I recommend using almond flour for  dusting the pan, instead of the regular one.