I fell in love with Torta Anacaprese— a not-too-sweet lemon almond cake-- on a visit to Capri a few years ago. I ate it every chance I got in the short time I was there; it’s killer for breakfast, especially with a shot of espresso. The only recipes I could find online were in Italian, so I reworked a recipe for torta di limone, amping up the citrus and incorporating almond flour and toasted almonds. The result isn’t quite the torta I remember—I might have to go back to Italy for that--but a lovely, lemony cake all the same.

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