Sunday, 14 July 2013

Luscious Limoncello Cake


Sunday Afternoon Tease

Darlings, it has been totally gorgeous here and Mr Sun has had all his hats on at once!  We have been trying to eat al fresco every evening as it somehow makes food taste better when it's basted with a little early evening sunshine.

Of course, everyone is barbecuing, and it's nice to take along something boozy and something sweet to help social events go with a swing.  So, what better way to do this than by adding a little alcohol to a light and zingy lemon cake.  


The booze in question is Limoncello, that refreshing Italian lemon liqueur that tastes like it's probably good for you, (surely, it's full of vitamin C, right?!).  A light sponge cake is drizzled with a lemon syrup and then filled with a mascarpone, whipped cream and Limoncello concoction.  Summer in a cake!

Here's the recipe.....

Ingredients
200 grams self-raising flour
200 grams caster sugar
200 grams Stork margarine
1 tsp baking powder
4 large eggs
Zest of 1 large unwaxed lemon

Lemon Syrup
Juice of 1 large lemon
3 tbsp caster sugar

Filling 
150 ml Double cream
100 g mascarpone
2 tbspn icing sugar
3 tbsp lemon curd
2 teaspoons ish Limoncello
Extra lemon curd for spreading


Method
  1.  Add all ingredients to a bowl and beat together into thoroughly combined.  It's your basic all-in-one type of sponge cake until the magic happens.  
  2. Divide the cake batter between two 20 cm cake tins that have been lined with baking parchment.
  3. Bake in pre-heated oven at 180 C/Gas mark 4 for 25 minutes ish.  
  4. Turn out onto a wire baking rack and peel off the parchment.
  5. Make the syrup by adding juice and sugar to a saucepan and bring to a simmer.  Remove from heat after a couple of minutes of simmering.
  6. Prick the cake bases all over the top surface with a fork and spoon the lemony syrup over the sponge until the cake has soaked it all in.
  7. Make the filling by beating the double cream until thick, folding through the mascarpone and lemon curd.  Add the icing sugar and Limoncello to taste - you will have to test the filling to see if the balance is right (wink, wink).
  8. Spread the filling on one half of the cake, and spread lemon curd on the other half of the cake.
  9. Sandwich the cakes together and dust the surface with icing sugar.
Serve with a little pouring cream and a chilled glass of Limoncello that has been in the freezer.  Keep your glasses in the fridge too for an icy shot of liquid sun. 



Easy Peasy Limoncello Squeezy!

GAlx








14 comments:

  1. Waaaaaaaaaant!
    I think I'll have to make one this week

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  2. Oooh, yummy! My colleague and I were just discussing Limoncello cake on Friday :)

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  3. Mmm looks so delicious!! I love Lemon curd too xxx

    http://hipslikecinders.blogspot.co.uk/

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  4. yum, yum, yum! SIL xx

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    Replies
    1. Thanks for commenting ladies - Limoncello, lemon curd and lemony loveliness seems to help in this heatwave we're having in sunny old UK!

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  5. Sounds delish! Thank you for sharing the recipe...I'll give this a try before summer's end :)

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  6. Yummm looks delicious! I have some homemade limoncello, so will def have to give this a go!! Thanks for sharing :)

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    Replies
    1. Home made Limoncello! I should definitely give that a go :)

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  7. Oh helllllllooooo, I NEED this! I'll be right over for my piece!

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    Replies
    1. Hi Toodie - nice to meet you. Wouldn't it be great if you could actually just pop in for some (not that there's any left as we ate it all withing 12 hours flat!)

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  8. OMG that looks amazing!!!!!!

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    Replies
    1. It was yummy, even if I say so myself :)

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Hi, thanks for taking the time to comment. GAL x

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