Limoncello Almond Cake

250 g blanched almonds or 250 g ground almonds
5 eggs
190 g castor sugar
100 g butter, softened
40 g potato flour (gluten free) or flour
75 ml limoncello
grated zest of 1 lemon
pinch of salt
6 g baking powder
icing sugar to decorate (optional)

Preheat the oven to 160° C.

If using whole blanched almonds, grind them finely in a food processor, otherwise add the already ground almonds to the bowl. Add the eggs to the food processor and blend for 2 minutes until the eggs are well mixed with the almonds.

Add the remaining ingredients, except for the baking powder and blend to a smooth batter. Add the baking powder and blend briefly until just mixed.

Dampen a piece of baking paper with water from a tap. Squeeze out the excess and use to line a 26 cm round  cake tin.

Bake in the preheated oven for about 40 minutes.

Allow the cake to cool and decorate with icing sugar and flaked almonds.

As we announced last week, not only is Di Zabbia a delicious degistif, it is also wonderful ingredient in cooking and baking. Try this delicious limoncello almond cake, it's quick and easy to prepare.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Di Zabbia Limoncello and Orangecello

Brandon Zabbia, one of the co-owners of Cook'inn Catering, became interested in developing a limoncello after discovering an old family recipe of the Italian lemon liquor. After experimenting with different ingredients, Di Zabbia limoncello was born; a 100% organic limoncello; tangy and refreshing with a perfect balance of flavours between sweetness and acidity.

Traditionally it served as an after dinner drink (if served cold), as it is said to be an excellent digestive and soothes the stomach. But the liquor can also be served at other moments of the day, particularly as a cocktail. In addition to that, the liquor is a wonderful ingredient in cooking and baking. The chefs of Amsterdam Flavours will use Di Zabbia products to create exciting recipes.

Di Zabbia comes in two flavours; the more traditional limoncello with the lemon as key ingredient and Orangecello; where blood orange rind is used.

Curious to taste this delicious Di Zabbia? Like & share the Amsterdam Flavours facebookpage and maybe you will be the lucky winner of two bottles of Di Zabbia. THE WINNER IS: Irene de Jager. Congrats and enjoy!

For more information about the product please visit Di Zabbia

Di Zabbia Limoncello and Orangecello are also available at Bilder & de Clercq.



Cantinetta wine & pasta

Cantinetta, a relatively undiscovered Italian jewel, is situated on the de Clercqstraat in Amsterdam oud-west. American-born Deborah and the Dutch Claudia decided to bundle their passion for Italian food and opened the restaurant 2 years ago. Deborah’s love of Italian food comes from her great-grandmother and mother, with whom she spent many hours in kitchen. This is evident when you taste the freshly made dishes as they come out the kitchen. Locally sourced ingredients are used as much as possible and everything is made from scratch; from pasta, pizza bases and the delicious chocolate olive oil cake.

The restaurant has an industrial feel with a relaxed atmosphere, perfect for an evening of wining and dining with friends. The relatively small menu is inspired by Roman cuisine with quality dishes. The choice for antipasti also includes four homemade brick oven pizzas. The base is prepared from a yeast dough made from red berries which give the pizza’s an incredibly light and crispy texture and beautiful flavour. The toppings vary from basic – oil and sea salt (the sublime tasting base doesn’t really need anything else!), to a pomodori sauce with velvety soft mozzarella from Twente. The fresh salads served include our favourite, the Misticanza, made from an array of fresh herbs like mint, thyme, red berries and rocket. All pasta’s featured on the menu are prepared in house and fresh each day. If you love pasta Carbonara then you must order it here: the black pepper and clove-cured pork cheek in combination with the homemade pasta and farm-fresh eggs results in a perfect rendition of this classic dish. And there’s more than enough on offer for the sweet tooth among you – chocolate sea salt shortbread, lemon rhubarb cheesecake and Roman fried espresso doughnuts with Tony’s Chocolonely chocolate. All dishes can be paired with beautiful matching Italian wines.

All in all, Cantinetta is a wonderful place. Delicious dishes in combination with extremely attentive service and a relaxed atmosphere make this a place you want to come back to. The opening times are plus too - from Tuesday to Thursday till 23:00 and Friday and Saturday till 24:00.

For more information please visit Cantinetta.