Lemon cake

Lemon cake

Dolce di amalfi

By
From
The Amalfi Coast
Serves
8-10
Makes
(makes one 25 cm ring-shaped cake)
Photographer
Helen Cathcart

This is the Amalfiversion of a Victoria sponge cake. Do buy whole almonds rather than almond flour as this has the oil stripped out of it and makes a drier cake.

Ingredients

Quantity Ingredient
100g whole almonds
200g see method for ingredients, softšened, plus extra for greasing
250g caster sugar
3 eggs
100ml milk
150g ‘00’ or plain flour
4 lemons, finely grated zest
1 teaspoon vanilla extract or seeds from a vanilla pod
2 heaped teaspoons baking powder

Method

  1. Preheat the oven to 180°C. Butter the tin. Toast the almonds on a baking tray in the oven for 8–10 minutes, or until pale golden. Remove from the oven and allow to cool a little before blitzing to a powder in a food processor.
  2. In a bowl, cream together the butter and sugar with an electric whisk until light and fluffy. Add the eggs and continue whisking. Fold or whisk in the remaining ingredients. Pour into the prepared cake tin and bake for 40-45 minutes, or until a metal skewer inserted into the cake comes out clean. Leave to cool for a few minutes before turning out onto a wire rack to cool completely.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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