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Lemons Amalfi , leafy, thick zest, 1 kg pack

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Category: fresh fruit, Italy, yellow

  • Amalfi Coast lemons are an impressive lemon variety. The Italian name Sfusato Amalfitano refers to the fruit's tapered shape, distinctively different than the rounder varieties of lemons grown elsewhere in Italy. Amalfi Coast lemons are also larger on average than other varieties, with each fruit weighing at least 100 grams. The medium to thick skin is a pale yellow color. The rind has an especially intense lemon aroma because of the essential oils it contains. Inside, the flesh is acidic, semi-sweet, and very juicy. Amalfi Coast lemons tend to contain few seeds.

  • Amalfi Coast lemons are traditionally used to make cocktails, are served on the side of salads and meals as a dressing, or even served with coffee. They are particularly good to use for cooking because of their flavor and lack of seeds. Pair with fish for a classic taste. The zest and flesh are useful in baking and are key bases in several desserts from the region as well.

  • Lemons store best in plastic bags in the refrigerator and will keep for up to a month.

  • Lemon Almond Cake

    Ingredients:

    1/2 Cup Medium Ground Cornmeal
    1/2 cup All-purpose Flour
    2 Teaspoons Baking Powder
    1/2 Teaspoon Salt
    1 1/2 Cups Whole Blanched Almonds
    1 Cup Sugar
    1 Large Lemon
    3/4 Cup Extra Virgin Olive Oil
    1/2 Cup Milk
    2 Large Eggs At Room Temperature
    1 Teaspoon Almond Extract
    Powdered Sugar for topping

    Instructions:

    1. Preheat the oven to 325 degrees F, and spray a pan with baking spray.
    2. In a bowl, mix together the cornmeal, flour, baking powder, and salt.
    3. Place the almonds in the bowl of a food processor with a steel blade, and pulse the almonds with the sugar, until the almonds are finely ground.
    4. Cut the ends off of the lemon, and then cut the rest of it into chunks (including the remaining peel), discarding any seeds.
    5. Add the lemon to the almond mixture and process until blended.
    6. Add the olive oil, milk, and eggs, and process for 1 minute.
    7. Add the cornmeal mixture and pulse until mixed.
    8. Pour the batter into the prepared pan, and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
    9. Cool for 10 minutes then remove the cake from the pan and cool to room temperature on a wire rack.
    10. Once completely cool, dust the top of the cake with powdered sugar.