Tag Archives: Limoncello

Limoncello Drizzle Cake

One of my favourite cakes to quickly whizz up is lemon drizzle cake so when I saw this recipe I did wonder if it was perhaps mucking about with something that was already perfect but…I was wrong: the inclusion of the limoncello syrup makes this cake even more luscious, moist and generally gorgeous. Also, the inclusion of alcohol precludes sharing with all but the most grown up of kids!!!! Try it – so simple, so delicious!

Serves 8 – 10 or just John and I!

What you need…

1 x 2 litre loaf tin, buttered and lined with baking parchment

200g unsalted butter, softened

200g caster sugar

4 large, happy eggs, beaten

150g ground almonds

50g plain flour

4 tablespoons limoncello liqueur

Finely grated zest of 2 lemons

1 teaspoon baking powder

for the syrup

Juice of 2 lemons (those used for the zest in sponge above)

50g granulated sugar

60ml limoncello liqueur

for the crunchy topping

Juice of 1 lemon

60g granulated sugar

What to do…

Heat your oven to 180˚c / 350˚f / gas 4.

Tip the butter and caster sugar into your food processor and whizz until pale and creamy. Whilst still whizzing, gradually add the eggs, ensuring that each addition is thoroughly incorporated before adding any more.

Remove the mixing blade from your food processor and then tip in the almonds, flour, limoncello, lemon zest and baking powder, using a balloon whisk to gently fold in to the egg mixture.

Pour the mixture into your loaf tin and bake for 45 minutes or until an inserted skewer comes out clean. Remove from the oven and set aside for 15 minutes.

Meanwhile, heat the syrup ingredients gently in a small saucepan until the sugar dissolves. Use your skewer again to poke holes all over the surface of the cake and then slowly pour over the syrup, watching is soak in and knowing how lovely this cake is going to be!.

For the crunchy topping, mix together the remaining lemon juice and sugar and spoon evenly over the top. Leave the cake to cool in the tin (well, you’re supposed to but I couldn’t wait that long and had the first piece warm – delightful!) Turn out and cut into nice fat slices. Devour. Have another slice. Repeat.

 A little about limoncello…

A lovely, sweet Italian lemon liqueur that I really took to last year when we stayed on the Amalfi Coast and it regularly appeared at the end of our meals as a little ‘thank you’ for our custom. To serve in small chilled glasses straight from the freezer is quite heavenly…and one glass is never enough!

 Inspired by…

Delicious magazine

 How easy…

A bit of whizzing and a little stirring: very easy and the returns are many times greater than the effort!

 

Anglo Italian Trifle

If one could describe a dessert as voluptuous in flavour and totally indulgent, this would be it. Amaretti and sweetend mascarpone rather than cream give this trifle an Italian twist, something which is emphasised by the Limoncello that it is laced with. Definitely naughty but difficult to say no to a second helping. This Anglo Italian Trifle is best enjoyed with a group of rowdy, hedonistic friends after a dribbly lunch or dinner or as the perfect alternative (or addition) to Christmas Pudding.

Serves 12

What you need…

1 x pretty, 2-litre glass trifle bowl

8 trifle sponges

1 jar of blackcurrant jam

100g Amaretti biscuits, plus a handful for the topping

300ml Limoncello

600g frozen fruits, defrosted: summer fruits work well

2 eggs, separated

100g caster sugar

750g mascarpone cheese

What to do…

Split the trifle sponges and make into sandwiches with the jam; then wodge them into your trifle bowl. Crush the Amaretti biscuits in your hand and sprinkle them all over the trifle sponges then pour over 180ml Limoncello.

Tip the fruit over the sponges and Amaretti, perhaps arranging the bigger attractive fruit around the edges – for presentation purposes – you’ll be able to see them through the glass.

In a small bowl, whisk the egg whites until stiff. Put to one side.

In a large bowl, use an electric whisk to whisk together the egg yolks and caster sugar until the mixture is thick and smooth . Still whisking, slowly add 60ml of Limoncello, creating a light, moussey mixture. Whisk in the mascarpone until everything is smoothly combined. Add the remaining Limoncello and give the mixture a final whiz with the electric whisk. Tip in the egg white and fold in with a balloon whisk – this makes the mascarpone ‘cream’ lovely and airily light.

Dollop the mascarpone ‘cream’ on top of the fruit and gently, spread it a little, creating little soft peaks.

Cover the trifle and and pop in the fridge overnight, allowing all the flavours to gather and the Limoncello to permeate the fruit, sponges and Amaretti, mingling with the fruit to create sheer yumminess.

About one hour before you want to plunge the spoon into your delectable dessert, take it out of the fridge to come to room temperature. Just before serving, crush the remaining Amaretti biscuits and scatter over the top of the trifle. (We have also decorated our with birthday candles and made it a very special birthday cake). Your Anglo Italian Trifle is now ready to be demolished! Just gorgeous!

Tips…

Change the fruit to reflect the season.

Keep tasting the mascarpone cream as you add the Limoncello – I like my trifles quite boozy – you may want a little less alcohol….or perhaps a tad more!

Inspired by…

Nigella Lawson

How easy…

Dead easy: no cooking, more of an assembly job with a bit of whisking but it looks and tastes spectacular!