It's hard to believe April is here in a blink of an eye. Anyone else gets the feeling that time is flying by this year, and the whole winter went by while waiting for it to arrive?!
Easter is just around the corner and with that in mind, I wanted to share with you a lovely cake recipe from Italia. I do not have any claims to this recipe. I have had this written down with a pencil in my recipe box for years, and I am not certain of the origin of the recipe. But the story goes that it is a traditional recipe from Capri, an island in Italy’s Bay of Naples, that is famous for its limoncello, amongst other things. And since this is a lemon cake with almonds in it, I have faith that the story is correct.
The flavors of the tart citrus with the sweetness of the cake and the hint of the almonds giving depth to the taste is perfect for an Easter brunch, dessert with little cream and berries on the side, or just a slice with a cup of coffee while watching the kids hunt eggs around the yard. Or you can have it as a snack and serve it with iced tea while sitting in the spring sun and enjoying the time together with loved ones or a good book in the shade.
The cake is very moist with rich flavors and I could imagine using this recipe also for lemon cupcakes with cream cheese icing on them.
Whatever way you choose to use it, I hope you enjoy it! Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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