Lemon and almond cake (Dolce d’Amalfi) [Salvatore De Riso] from Gennaro's Limoni: Vibrant Italian Recipes Celebrating the Lemon (page 154) by Gennaro Contaldo

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Notes about this recipe

  • Pamsy on April 27, 2026

    Used 5 ml vbp in place of pod and fine polenta to dust the hemisphere tin. Omitted candied lemon peel and added slightly more milk due to gluten free flour. Added the eggs 2 tbsps at a time with a small amount of flour as I was concerned that it might curdle. Left to cool in the tin for 3 hours and turned out of tin fairly easily. Dusted with icing sugar before serving. Looked and tasted amazing. Guests were very impressed.

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