Lemon Delight from Amalfi – A Zesty Slice of Italian Heaven

Hello, my fellow food enthusiasts! Today, I’m thrilled to share a recipe that’s close to my heart. It’s the delectable Lemon Delight or ‘Delizia al Limone’ from the stunning cliffs of Amalfi. This dessert has charmed me ever since my first bite on a sun-soaked terrace overlooking the Mediterranean Sea. If you’re a fan of citrusy sweets and Italian finesse on a plate, prepare to be won over by this recipe.

Imagine a dessert that captures the essence of Amalfi lemons in a soft sponge, enveloped by a luscious lemon cream that dances just on the right side of tangy. It’s a culinary escapade to the Italian coast, without the need for a passport. So, aprons on, and let’s bring a slice of Amalfi to our kitchens!

Lemon Delight

Difficulty: Medium
Prep Time: 45 Mins
Cook Time: 30 Mins
Servings: 8
Cost: Budget-friendly

Ingredients

4 large eggs
200g of sugar
200g of all-purpose flour
Zest of 3 Amalfi lemons (substitute with organic lemons if unavailable)
100ml of fresh Amalfi lemon juice
250ml of whole milk
1 tablespoon of baking powder
A pinch of salt
500ml of heavy cream
100g of powdered sugar
30ml of Limoncello liqueur (optional)

Instructions

Sponge Cake

Preheat your oven to 180 degrees Celsius and grease a round cake pan.
In a bowl, combine flour, baking powder, and salt.
Beat eggs and sugar until pale and fluffy. This might take around 5 minutes with an electric mixer on medium speed.
Fold in the dry ingredients gradually until just combined.
Stir in half of the lemon zest gently to keep the air in the batter.
Pour the batter into the prepared pan and bake for about 25-30 minutes or until a skewer comes out clean.
Once baked, let it cool down before removing it from the pan.

Lemon Cream

In a saucepan, combine milk, lemon zest, and half the sugar. Bring to a simmer over medium heat.
In a separate bowl, whisk together the eggs and remaining sugar until smooth.
Gradually add the hot milk to the egg mixture to temper it. Then, return the entire mixture to the saucepan.
Cook on low heat until the mixture thickens into a custard. Remember to stir constantly.
Once thickened, remove from heat and let it cool. Strain to remove any lemon zest for a smoother texture.
Whip the heavy cream with powdered sugar until stiff peaks form, then gently fold it into the cooled custard.
Add Limoncello if desired for an extra lemony kick.

Assembling the Lemon Delight

Slice the sponge cake horizontally into three equal layers.
Brush each layer with Limoncello (optional) or lemon juice for extra moistness.
Spread a generous amount of lemon cream between each layer and stack them.
Coat the entire cake with the remaining lemon cream.

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Tips for Customization

Play around with the garnish, using lemon slices, mint leaves, or even a sprinkle of grated white chocolate.
To turn up the lemon flavor, add more zest or a couple of drops of pure lemon extract.
For those who enjoy a crunch, add crushed amaretti cookies between the layers or on top of the delight.

How to Store

Keep your Lemon Delight refrigerated, covered with plastic wrap or in an airtight container. It’s best enjoyed within 2-3 days – if it manages to last that long without being devoured!

Conclusion

And there you have it—a little Italian sunshine on your plate. The freshness of lemons weaved through soft sponge and creamy layers is what makes this Amalfi staple an irresistible end to any meal. I love making this for family gatherings or when I need a pick-me-up treat. It never fails to impress!