Bright, zesty, and bursting with Amalfi charm, this classic lemon cake celebrates the fragrant sfusato lemons of the coast. It’s a simple yet elegant treat that brings a taste of Italy to your kitchen.
SERVES 6-8
This recipe is adapted from a family classic at Salvatore Aceto’s lemon farm, just outside the centre of Amalfi, where cookery classes are taught amid the groves.
Ingredients
Method
- Preheat the oven to 170°C.
- Grease a 26 cm diameter cake tin with butter and a sprinkling of flour. Set aside.
- Beat the butter and 250 g sugar with a wooden spoon until light and fluffy.
- When it is well whipped, beat in 1 egg at time.
- Slowly sieve in the flour and baking powder.
- Gradually stir in the milk and the grated zest of the yellow skins of the lemons, then add to your cake tin.
- Bake for 35 to 40 minutes, until lightly golden on top.
- For the glaze, add the juice from the 3 lemons to 250 g of sugar in a metal pan.
- Heat until the liquid becomes honey coloured.
- Prick the cake with a fork or skewer before pouring the liquid, still hot, onto its entire surface. Allow to cool.
This recipe was originally published in the article Savouring the Bittersweet in Issue 49 – A River Runs Free
