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Amalfi Cake

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Adjust Servings:
Cake dough
125 g butter
150 g sugar
3 eggs
1 grated lemon
1 lemon lemon juice
200 g plain flour
1 bag Pane angeli yeast
Lemon Syrup
2 lemons Lemon juice
2 full spoons icing sugar
100 ml water
limoncello optional

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Amalfi Cake

  • Serves 8
  • Easy


  • Cake dough

  • Lemon Syrup



A  delicious full of vitamin C!

The scent of this cake immediately takes me back to one of my favorite places ….La Costiera Amalfitana …. one of the magical places in Italy!

… in Melbourne the trees are “overflowing” with lemons… so I recommend you use them to make this fantastic cake!


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Preheat the oven to 160*
In a stand mixer whip butter and sugar, then add eggs, one at a time, after each addition mix well.
Add grated lemon zest, vanilla powder, lemon juice and mix.
Add flour by spoonfuls. Mix well and finally add the yeast bag .
When the mixture is homogeneous , pour it a round tin cake.
Bake for 1 hour to 160*
Let cool down the cake in the fridge.
Dissolve sugar with water and lemon juice in a saucepan. If you like you can add a bit of limoncello to the syrup.
When the cake is cold, pour the hot syrup over the entire surface of the cake.
You can use a brush so it will make your Amalfi Cake shiny!

Remember: - Hot cake / cold syrup
- Hot syrup / cold cake


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2 Comments Hide Comments

Hello.. how much vanilla do you add? Is this essence or powder? I would like to make this soon.. looks wonderful! Grazie!

ciao Patrizia!I used the small bag of vanilla powder from Pane bagel… it’s around 1 teaspoon
Migliaccio is amazing!

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