Almond and Amalfi lemon cake

Almond and Amalfi lemon cake

  • serves 9
  • A little effort

Give our Italian almond and Amalfi lemon cake a go. The Amalfi lemons have a strong intense lemony aroma, and are slightly sweeter. This light summery cake is seriously moreish, a real crowd pleaser

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Ingredients

  • butter 250g, softened, plus extra for the tin
  • caster sugar 250g
  • eggs 3
  • polenta 100g
  • ground almonds 250g
  • baking powder 1 tsp
  • Amalfi lemons 3, zested, 1 juiced (see below)
  • crème fraîche to serve

SYRUP

  • Amalfi lemon 1
  • caster sugar 3 tbsp

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm springform tin. Use electric beaters to whip the butter and sugar until light and fluffy.

  • Step 2

    Add the eggs one by one, beating between each. Fold in the polenta, ground almonds and baking powder, then stir in the lemon zest and juice. Spoon into the tin and smooth the surface.

  • Step 3

    Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top loosely with foil after 30 minutes to stop it browning too much). Cool in the tin.

  • Step 4

    For the syrup, pare thin strips of peel from the final lemon, trim any pith and cut the peel into thin matchsticks (or use a zester).

  • Step 5

    Juice the lemon and put in a small pan with the sugar and 3 tbsp water. Heat gently until the sugar dissolves then simmer for a minute. Add the sliced peel and leave to cool.

  • Step 6

    Put the cake on a plate, drizzle over the lemon syrup and zest and leave to soak in. Serve with crème fraîche, if you like.

Additional Information

Amalfi lemons are larger and juicier than regular lemons and have a powerful fragrance. Use extra-large lemons instead if you can’t find them.

Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.

Lemon Cheesecake Recipe With Vanilla

Nutritional Information

  • Kcals 552
  • Fat 39.9g
  • Saturates 16.2g
  • Carbs 38.5g
  • Sugars 35.8g
  • Fibre 0.3g
  • Protein 9.7g
  • Salt 0.7g
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