- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 309.28 (Kcal)
- Carbohydrates 45.39 (g) of which sugars 25.73 (g)
- Proteins 6.39 (g)
- Fat 12.54 (g) of which saturated 0.90 (g)of which unsaturated 1.09 (g)
- Fibers 0.76 (g)
- Sodium 32.29 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage, tips, and variations
– The cake can be stored in a tightly closed container or covered with aluminum foil for 3-4 days.
– You can replace the lemon zest with the zest of an orange or 2 tangerines.
– The original recipe called for 180 g of sugar, but to my taste, the cake would have been too sweet. If you think the 150 g in my recipe is too little, you can increase it to 180 g as in the original recipe.
– If you have lactose intolerance issues, you can replace fresh cream with vegetable cream.
– If you don’t want to use fresh cream or don’t have it available, you can use 130 g of milk + 50 ml of seed oil.
