I ordered several kg of wonderful lemons from Amalfi coast, so I had to find out what to do (I’m joking, it’s not a problem 😀 ), and between the many good things to do there was this simple but amazing cake, so perfumed, perfectly moist and it will keep its characteristics for days, almost like the first day, really!
Here it is all we have to do, the recipe is for 2 cakes of about 20-22 cm, so feel free to half the ingredients if you want to do just one cake. It’s a recipe I saw made by the famous Pansa pastry shop in the main square of Amalfi. I find it absolutely perfect for my breakfasts 🙂
INGREDIENTS (2 cakes):
- 500 g flour
- 250 g butter (very soft)
- 400 g powder sugar
- 6 eggs (at room temperature)
- 180 ml milk
- 15 g baking powder
- 1 vanilla bean
- the zest of 2 lemons (I used lemons of about 450 g each)
- the juice of one lemon (I used the juice of half lemon of 450 g)
For the syrup:
- the juice of 2 lemons
- water to reach 200 ml all together
- 100 g sugar
- First of all start working the soft butter and the powder sugar, let it work few minutes until fluffier.
- Meanwhile sift the flour, and add baking powder to it.
- Add the lemon zest and the vanilla pulp to the butter cream, and while you still keep whisking add also the whole eggs, one by one, waiting each egg to be absorbed by the cream. Then add the milk.
- Now start adding gradually the flour, and when it’s completely absorbed, with any lumps, add also the lemon juice.
- Pour everything in a cake pan (I used a Bundt cake pan), previously greased with butter and sprinkled with flour.
- Bake at 160 °C, static oven, for about 1 hour.
- When the cake is ready, let it cool down a couple of minutes and then turn it upside down on a grid. Prepare the syrup, bring it to the boil, and with a soft brush spread it all over the warm cake, also on the sides. Do it 2-3 times.
- Let it cool down completely, and the cake is ready 🙂 if you would like, you could garnish the cake with some artisanal lemon candid peel.
Lemons: sfusato amalfitano/costa d’Amalfi IGP
Flour: 35% organic stone ground einkorn flour from Mulino Marino, and 65% wheat flour with 14% proteins