Amalfi lemon cakes are moist, delicious treats.
Among the lovely memories that tourists bring with them from a trip to the Amalfi Coast is, undoubtedly, the special taste and the smell of sweets made with those lemons. Many specialties, created by pastry chefs of the place (custards, sorbets, cakes, cookies) have, as their main ingredient, lemon.
This fragrant gluten and dairy free recipe of Amalfi lemon cakes is a little tribute to my South, warm, friendly, full of colors and scents.
Amalfi lemon cakes: Ingredients
100 g (3½ oz) cornflour (cornstarch), sifted
200 g (7 oz) brown rice flour, sifted
1 tsp organic baking powder
A pinch of sea salt
150 g (5 oz) light brown sugar
Zest of one organic lemon
1 free range organic egg
80 ml (3 fl oz/) brown rice milk (or other gluten free plant based milk)
80 ml (3 fl oz/) mild extra virgin olive oil or 100 ml (3 fl oz) cold-pressed organic sunflower oil
1 tablespoon Limoncello
Amalfi lemon cakes: Method
- Mix the flours, baking powder, pinch of salt, 100 g (3½ oz) brown sugar and set aside.
- Whisk the lemon zest in a food processor with the remaining 50 grams of sugar.
- Beat the eggs with the milk, add the oil and a tablespoon of Limoncello. Add gently the liquid ingredients into the dry ingredients, add the lemon zest and stir quickly.
- Pour the dough into individual molds, greased and floured. Bake, in preheated oven, at 180°C (350°/gas 4), for 15 minutes.