Naked Positano (Lemon Cake) by Casa Saporzi

TASTING NOTES FROM THE CURATOR

Everyone’s favorite Positano, unfrosted. Moist, tart, and tasty, this is a cake for those who love lemony flavors, but aren’t too keen on icing. It’s bare and rustic, made with Italian limoncello, and inspired by the sunny Amalfi Coast. We guarantee that every bite of this Lemon Olive Oil Cake will lift your spirits!

This cake has a beautiful balance in terms of soak, where it is not greasy, but just brilliantly moist. And the olive oil, despite it having such a distinct flavor, is wonderfully subtle.

PREPARATION AND PAIRINGS

Take our word for it: the older it is, the tastier it gets. This cake gets better with each day, and will reach its peak flavor (and what flavor!) on the fourth day from the day it is baked.

The Naked Positano is not overly sweet, making it the perfect dessert to an elaborate and special dinner, where rich food is served. You can enjoy it either chilled, or at room temperature.

Of course, you don’t have to wait for a nice dinner with all your friends to enjoy this cake. Have it for merienda, with a nice cup of tea. It’s absolutely perfect for when you’re wanting something sweet but not cloying. This’ll definitely hit the spot.

If you’re looking for a booze counterpart, pair this cake with an an elderflower spritzer made with Sauvignon Blanc, a splash of elderflower liqueur and some soda/ tonic water.

A HOME KITCHEN FULL OF HEART

Casa Saporzi is founded by The Bow Tie Duck’s Co-founder and Chief Operations officer, Raizza Encinas. She started Casa Saporzi as a baking project to allow her to have days (outside of Bow Tie Duck work) to be in her favorite place, the kitchen. The one true place that she feels grounded and that allows her to unwind.

Her love for the kitchen is inspired by her late grandmother Columbina, the homemaker of a family of seven kids. Her grandmother was so engrossed in the kitchen during her days that she started amassing a collection of her own recipes, typewritten (with a typewriter!) in little index cards. These recipes, both for scrumptious, homey dishes and loved baked desserts, have been been passed down within the Encinas family and has inspired a number of members, including Raizza, to continue the tradition of home cooking and home baking.

Casa Saporzi’s name comes from the word “sapor,” which pertains to the substance in food that produces taste and flavor. It is also an amalgamation of the names of the owner’s cats. This dual meaning perfectly reflects what Casa Saporzi stands for: quality food made with all the love of a home kitchen.

Casa Saporzi offers a range of home baked treats such as olive oil cakes and cookies and will soon offer a variety of original creations.

Storage Instructions

Keep olive oil cakes in an airtight container, either at room temperature or in the refrigerator. It will last for about 7 days at room temperature, and around 18 days in the refrigerator.