Jamie Oliver's Christmas Cookbook
By Jamie Oliver
- Home /
- Recipes /
- Cake recipes /
- Amalfi cake
Amalfi cake
Almond sponge layers, limoncello lemon curd & raspberry sauce
1 hr plus cooling
Not Too Tricky
serves 16
About the recipe
Here we have four layers of the most delicious almond and lemon curd cake, inspired by my mentor, Gennaro Contaldo, who lives and breathes lemons in all that he does. Great as a tea cake, birthday treat or beautiful dessert – enjoy!
Recipe From
Ingredients
SPONGE
340g unsalted butter (at room temperature), plus extra for greasing
340g golden caster sugar
6 large free-range eggs
3 lemons
250g self-raising flour
150g ground almonds
2 teaspoons baking powder
FILLING & TOPPING
150g frozen raspberries
1 teaspoon runny honey
½ a lemon
300g unsalted butter (at room temperature)
500g icing sugar
semi-skimmed milk
limoncello, for drizzling
200g Lemon curd (see page 306)
Method
Find the recipe!
For the full recipe, head to page 284 of Jamie Oliver's Christmas Cookbook.
Tags
