Strucà Cake with Lemon from Pasticceria Filippi
Panettone-Style Loaf Cake Made with EVOO & Lemon
In a delicious melding of time-honored methods and fresh ingredients, this panettone-style Strucà alle Limone is made with the Filippi family’s 40-year-old yeast starter—that's what gives the cake it's signature tender crumb—plus free-range eggs, candied lemon and Italian extra virgin olive oil instead of butter. The result is an incredibly moist, rich and aromatic loaf full of bright, zesty, citrus flavor.
To bring out the wonderful olive oil aroma, warm your Strucà with Lemon for five minutes in a 350°F oven. Then do as the Italians do and serve the cake at the end of the meal along with glasses of sparkling wine, torrone, chocolates, dried fruit and nuts in the shell for everyone to crack at the table. Or make it modern with panettone-style French toast for brunch.
- Pasticceria Filippi
- 500 grams (17.6 ounces)