Mamma Agata Amalfi Coast Cooking School Class Lunch

Mamma Agata and Daughter Chiara

 

Mamma Agata Cooking School

 

Ravello

MAMMA AGATA COOKING SCHOOL

RAVELLO, ITALY

 

FARMERS SPAGHETTI

MAMMA AGATA COOKING SCHOOL

 

RAVELLO

 

On The AMALFI COAST

 

ITALY

 

 

 

POSITANO

 

The AMALFI COAST COOKBOOK

 

TRAVEL GUIDE

 

POSITANO - CAPRI - RAVELLO

RECIPES

POSITANO The AMALFI COAST is COMING

 

COOKBOOK / TRAVEL GUIDE

by Daniel Bellino Zwicke

NOVEMBER 28th 2020

 

"The BEST THING to HAPPEN in 2020"

 

 

 

Mamma Agata making Tomato Sauce

RECIPES

 

SALSA di POMODORO

 

TOMATO SAUCE RECIPE

 

 

 

The Kids can GO Too

The Vegetable Garden of Casa Agata, Ravello

 

Tomatoes, Herbs, Potatoes, Zucchini, Olive Trees

 

Lemon Groves

 

Ravello on The Amalfi Coast

LEMONS at CASA AGATA

 

RAVELLO, ITALY

 

 

 

COOKING with MAMMA AGATA

 

RAVELLO

 

 

Making MELANZANE PARMIGIANO

 

EGGPLANT PARMIGIANO RECIPE

 

GRANDMA BELLINO'S COOKBOOK

RECIPES

AMAZON.com

POSITANO AMALFI COAST 

COOKS APRON

WHERE to STAY on The AMALFI COAST ?

CAPRI - POSITANO - RAVELLO - AMALFI

BOOKING.com

.

POSITANO The AMALFI COAST SNEAKER

LIMITED EDITION by BELLINO

ETSY

 

 

Cooking in Ravello with Mamma Agata School

RAVELLO

The AMALFI COAST

COOKING with MAMMA AGATA

COOKING CLASS in RAVELLO

GRANDMA BELLINO'S COOKBOOK

RECIPES

On AMAZON.com

The AMALFI COAST

ALL ABOUT TOMATO SAUCE

MAMMA AGATA 'S

MEATBALL RECIPE

POSITANO

The AMALFI COAST COOKBOOK

NAPLES POSITANO RAVELLO MINORI

REGIONAL RECIPES

AMAZON.com

MAMMA AGATA'S FAMOUS LEMON CAKE

RECIPE :

Ingredients :

SEE MORE


• 1  & 1/3 Cups Sugar
• 2 Sticks Butter (1/2 Pound) Plus An Additional 1.5 Tablespoon To Grease The Pan
• 4 Large Eggs 
• Grated Zest of 2 Large Lemons, or 4 If Small
• Pinch of Sea Salt
• 1  & 1/3 Cups All-Purpose Flour 
• 4 Teaspoons Baking Powder
• 1/2 Cup Whole Milk
• 1/4 Cup Finely Chopped Hazelnuts

LEMONADE MIXTURE FOR TOP:

• 1 & 1/3 Cups Water
• Juice of 3 Lemons
• 8 Tablespoons Sugar

INSTRUCTIONS

1. Preheat oven to 160 degrees Celsius or 320 degrees fahrenheit.
2. Whip the butter in a mixing bowl on high speed for at least two minutes.
3. Add the sugar and continue to whip until a soft cream forms.
4. Add the following to the mixing bowl, one at a time, and blend after each; eggs (one at a time), salt, grated lemon zest.
5. Alternate adding and blending the flour, baking powder, hazelnuts and milk into the mixing bowl.
6. Continue to mix the ingredients on medium speed until the texture of the batter has a light and airy consistency (similar to mousse).
7. (Note: Do not beat the batter for too long after adding the baking powder.)
8. Coat the surface of the fluted pan with butter before dusting it with flour, then shake off any excess flour before adding the cake batter to the pan.
9. Pour the batter into your greased and floured pan.
10. Bake the cake in the pre-heated oven for 45 minutes. While the cake is baking prepare your lemonade mixture by first squeezing the lemons into a pitcher or other container from which you can easily pour the mixture later.
11. Add the sugar to the lemon juice, and mix until the sugar is fully dissolved in the lemon juice.
12. Add the water and mix well.
13. Once the cake has finished baking, let it sit for two hours outside the oven to bring it to room temperature.
14. Slowly pour a little bit of the lemonade mixture all over the cake in the pan every 10 minutes (three times total) for 39 minutes to allow the cake to absorb the lemonade mixture very slowly.
15. After the first 30 minutes, tip the cake onto a serving platter and add the remaining lemonade to the top of the cake, distributing it evenly all over the cake.

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