My Limoncello cake was one of the featured recipes in the Huffington Post Kitchen Daily’s article about desserts using Limoncello. They rounded up some of the best desserts from around the web that used the lovely yellow Italian Liquor Limoncello, and I’m thrilled to say that my Almond Limoncello Cake was one of the fourteen desserts that were featured in their article – link here. Be sure to take a look at the article for more recipes using limoncello, plus you can vote for your favorite.
Someone once said the most memorable part of the meal is the dessert. But there was a time in my life when I would have panicked at the thought of making a dessert. They’ve always presented a problem for me because I don’t have a sweet tooth and consequently, I’m not much of a baker.
Now I don’t panic anymore because I have a decadent dessert like Almond Limoncello cake under my belt. This is a very easy dessert to make, even if you don’t have a lot of dessert experience. There’s nothing technical to it like icing or frosting a cake. It’s essentially a batter that you’ve stirred together in a mixer and put in a spring form pan to bake. However, there is some advance planning and it shouldn’t be made at the last minute. I advise making this a day in advance because the cake needs to cool completely before being removed from the spring form pan and that takes several hours. Also, if it sits overnight, the Limoncello really sinks in and gives it a richer, more lemony flavor.
It’s also a fabulous dessert to make for dinner guests because, in addition to being unusual, you can have it ready long before the first guest arrives and it serves 8 to 12. Be sure to have recipe cards ready, because I guarantee you’ll be asked for the recipe.
Almond Limoncello Cake
Adapted from Barbara Fairchild, Editor of Bon Appétit
¾ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup sugar
1/3 cup extra light olive oil
5 tablespoons unsalted room temperature butter
1 ½ - 7 ounce tubes (10 ½ ounces total) almond paste, crumbled
2 tablespoons finely grated lemon peel, (2 -3 lemons)
3 large eggs, brought to room temperature
1/3 cup Limoncello (Italian lemon liquor made with vodka)
Handful of carefully browned sliced almonds for garnish (optional but pretty)
Preheat the oven to 325 degrees F. In a small bowl, whisk flour, baking powder & salt together and set aside.
In a stand mixer, add ¾ cup sugar, 1/3 cup oil and 5 tablespoons room temperature butter & beat until light & fluffy. Add crumbled almond paste and grated lemon peel. Beat until smooth. Add eggs, one at a time, incorporating well. Add flour mixture and blend.
Butter and flour a 9” spring form pan. Transfer the batter to the pan. Place the spring form pan on a sheet pan and place in the oven. Bake until golden brown, about 45 minutes. Cool cake completely, then remove from spring form pan and carefully remove the cake from the bottom of the pan.
Brush top of cake with Limoncello or poke tiny holes in the cake and drizzle with the Limoncello. Can be prepared one day in advance at this point. Cover and store at room temperature. Right before serving, sprinkle with a little more Limoncello and powdered sugar. If desired, garnish with sliced almonds. Serves 8 to 12.
Cook’s note: You will have half of a tube of almond paste leftover. It can be kept, well wrapped in a freezer baggie the refrigerator for a month or frozen for three months.
Black-eyed Susans are one of my favorite flowers and they always make me smile when it's their time to bloom in our perennial garden.
This recipe will be linked to On the Menu Monday at Stone Gable and Sweet Saturday at Healthy Mommy, Healthy Baby.