Baked pastries
Lemon, hazelnut and chocolate cake with Amordolce
Product used
Ingredients
| Quantities for tins measuring 17 X 8 cm and for a g 450 cake | |
| AMORDOLCE | 1.000 g |
| Sugar | 200 g |
| Honey | 100 g |
| Salt | 5 g |
| Whole eggs | 300 g |
| Whole milk | 500 g |
| Seed oil | 250 g |
| Chocolate chips | 100 g |
| Diced candied lemon | 200 g |
| Chopped hazelnuts | 100 g |
| Grated lemon zest | 10 g |
| For the limoncello soaking syrup: | |
| Limoncello 70° | 145 g |
| Water | 455 g |
| Sugar | 200 g |
| Sugar paste | 150 g |
Method
Mix all the dry ingredients thoroughly, then mix all the liquid ingredients separately.
Gently combine the two mixtures and, once the batter is smooth, fold in the candied lemon, chocolate chips, chopped hazelnuts and lemon zest.
Bake at 170°C for 35-40 minutes.
Once removed from the oven, cover the cake completely with the limoncello soaking syrup.