Imagine you’re sitting on a veranda overlooking the Tyrrhenian Sea and the Gulf of Salerno. There is a light ocean breeze blowing and you’re sipping on a glass of Vin Santo or even Spumante. In a small dish with an appetizer fork sits an irresistible piece of Amalfi Lemon Cake. A cake that is at once light and airy, yet full of that sweet and sour lemon flavor made from the gorgeous and gigantic lemons that the area is famous for. Along with some chopped pistachios and a light glaze this moist cake is great at breakfast, after lunch, as a snack in the late afternoon or as a dessert following a candlelit dinner overlooking the sea and under the moon. Join Chef G.S. Argenti as he shows you how easy it is to make a world-class cake you can be proud to serve knowing the accolades are soon to follow.
