Monday, July 23, 2012

My Almond Limoncello cake was in the Huffington Post’s Kitchen Daily




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.






The article came as a quite a surprise to me and an unexpected recognition (I didn’t submit it) when Sue from The View from the Great Island left a comment about The Huffington Post. Thank you Sue! It probably would have gone unnoticed by me had it not been for you. If you love limoncello as much as I do, be sure to check out the other recipes.

Many of you that read Facebook saw the article on my wall and I really appreciate all of your kind comments and support. This Almond Limoncello cake first appeared on My Carolina Kitchen in June of 2011. I’m repeating it today because I have some new readers that might not have seen it. Also because it’s such an impressive dessert that always get’s rave reviews and requests for the recipe from your dinner guests, so that makes it worth another look.   


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)
Powdered sugar
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. Sweet Saturday at Healthy Mommy, Healthy Baby, and Food on Friday at Carol's Chatter.





50 comments:

  1. I can see why the Huffington Post chose this recipe. At first I thought I'd hand it off to The Baker. On second thought, it sounds like a recipe that I, too, can handle myself. So, I think I'll just surprise him with it soon.

    Best,
    Bonnie

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  2. Congratulations on your Huffington Post appearance!!! This cake sounds wonderful. I'm entertaining our couples book club this coming Sunday on the deck. I think this would be the perfect dessert. Thanks. Have a great week.

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  3. Looks like a wonderful cake. Although I just happen to have some limoncello in the freezer right now (!) I don't have any almond paste. This is a good reminder that it mighto nt be too soon to make some limoncello for Christmas presents. I have just used it to dress up fresh fruit but never really cooked -- or baked -- with it. Great idea -- and glad to see you get the Huffington recognition!

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  4. Congratulations..How much fun is that?

    This has to be great w/ the almond paste:)

    Thank goodness I like black eyed Susans also because they are the ones putting on the best show in this drought!

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  5. Mmmm but that looks delicious and I love the Black Eyed Susans. Enjoy your week

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  6. Congrats Sam! That is awesome!! I love limoncello. This recipe sounds divine!

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  7. Congratulations! This cake looks and sounds amazing. What lovely flavors.

    Cheers,

    Rosa

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  8. It's a winning recipe, for sure. Congratulations on being published ;).

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  9. Congratulations, Sam! The cake looks delectable! I wish I had some limoncello at home to try this recipe.

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  10. Wow Sam! What an incredible honor and recognition for you . . . but the food journalist's are correct: this is an awesome and worthy recipe! KUDOS!!!!!!

    PS: please always continue to share your amazing recipes!

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  11. Congratulations, Sam! How nice to be recognized. Your presentation is amazing...Meakin did a superb job behind the camera, as usual! I love limoncello...this goes to the top of my to make list!

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  12. You had me at Limoncello!
    This might be just the ticket for our Kitchen Capers in Italy. I'll think of you when I'm eating it.

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  13. Congrats on being featured! Your cake is beautiful and sounds amazing, would love to have a piece:@)

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  14. Congratulations, Sam! What a great honor for your recipe to be featured! The cake sounds delicious and I will have to buy Limoncello! Have a great rest of the week!

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  15. Congrats - The cake looks tasty! I've always wanted to try limoncello. Visiting from StoneGable linkup :)

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  16. yeah! Oh i am so happy for you and proud of you and so totally agree with the huffington post for featuring it because it looks out of this world. I am so hoping to try it sometime soon- especially with my large juicy lemons i just got at the market this past weekend

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  17. Congratulations! I see I shall have to find some limoncello somewhere . . .

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  18. How exciting to be in Huffington Post! Just think how many people, blogs, magazines there are on the Web and your recipe was chosen! Congratulations. I copied it and will make it for a special occasion.

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  19. Congratulations on having your recipe presented on the Huffington post! The cake is so beautiful and rustic that I imagine it as a nice way to conclude a picnic.

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  20. Oh Sam...congratulations on your recipe being in Huffington Post...it sure sounds and looks delicious...I yet have to bake with limoncello...
    I like that you use olive oil instead of just butter.
    Have a wonderful week ahead :)

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  21. This is a gorgeous cake and a well deserved honor to have it profiled on Huffington Post! Their Food Editor obviously knows the good food blogs to visit, Sam!

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  22. Congratulations!... and oh, that does sound delicious.

    Please tell me you're still working on that book about your island life? :-)

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  23. Sam, this looks just wonderful, I can see why the HP loved it! Some of my favorite recipes are from Barbara Fairchild, I loved it when she did the Forbidden Pleasures series years ago! Thanks for this yummy recipe - I'm going to make it for my kids, I know they will love it!

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  24. Wonderful dessert and so beautifully presented. Makes the non-baker in me want to whip on an apron! Congrats!

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  25. Congratulations!!!!! I dont' even know what the Huffington Post is. I'll have to head over there. Beautiful photo of this cake.

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  26. Congratulations! That is good news. I never tried Limoncello. That sounds so good in a dessert.

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  27. Congrats. What a great accomplishment. Anything almond is good in my book. I'll have to give it a try! Thanks for sharing, liz

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  28. Congratulations! I will definitely try the cake. Our son makes limoncello and we love having it around.

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  29. Hey girl, Congrats! This does indeed look like a very special cake. Just pinned it :) Hope it sends you some new traffic!

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  30. how delicious...will certainly be trying this out...congratulations! xv

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  31. Congratulations, Sam! a wonderful honor. Guess what we happen to have in the freezer? and it's limoncello we made last year. I'm not much on desserts, but when it comes to lemons, I'm ready. Thanks, Sam

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  32. Congratulations and what an honor! Your cake looks so incredible and I'll bet it tastes wonderful.

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  33. It certainly deserves all the air time possible - what a GORGEOUS cake :)) congrats to you !!
    Mary x

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  34. That is a wonderful honor, Sam! Congratulations on the article and it is a delicious sounding dessert. I agree - the end of dinner is the best part for me.

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  35. Congrats! That's great Sam. This dessert is wonderful!

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  36. Congratulations, Sam! Anything with almond paste and Limoncello has to be good, particularly when it comes from your kitchen! I imagine the aroma fills a room... miam-miam!

    Bises,
    Genie

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  37. Hi Sam,
    I tried this yesterday ! It works!
    My family like the almond limoncello cake so much! Thank you for making me look like a professional cooker. :)
    Would you submit your food photos on our foodporn.net to make others hungry? we can exchange backlink if you like :D
    You know it’s fun to do that. LOL. Hey, probably they would do this recipe too. :)
    XOXO~

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  38. Just a note Sam: I tried the link to the Huffington Post article and an 'error' always pops up. I'll try to Google it, but wanted to let you know.

    Hugs!

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    1. Thanks for pointing it out Roz. Think I should work now.
      Sam

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  39. Congratulations to you! An honor well deserved.

    I love cakes just like this one, not too sweet, perfect for an elegant party or perfect with your cup of coffee in the morning.

    Cheers.
    Velva

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  40. JUST gorgeous!!! Wish I could have a slice right now before bed...will just have to dream about it :)

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  41. Congratulations…My Limoncello Biscotti was also featured, and when I saw your cake, I had to visit! It looks so wonderful that I’m gearing up to make it! Have a great day!!

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  42. Congratulations Sam. Your cake looks fantastic. I never had this before. I think I will make it soon. Your blog is amazing and the pictures are great. Thank you for sharing your recipes.

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  43. You deserve the recognition, Sam. Everything you make is not only top notch, but your narrative and back stories always share so much.

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  44. And I have a bottle on Limoncello! I am always so happy when people pull out and share old recipes that are favorites and that we may have missed. This is such a spectacular cake, even as simple as it is. I love lemon desserts and cakes and this is both rustic and elegant. Perfect!

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  45. I have a bottle of Limoncello~Now I can do something with it besides drinking it! What a refreshing cake recipe~

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  46. How fabulous is that! I'm not surprised ~ the cake looks delicious.

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  47. Thank you so much for sharing at Sweet Saturday! I'm a new follower!

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  48. I can see why Huff chose it! It looks and sounds absolutely fabulous. Thanks for linking it up :)

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  49. Sam, thanks for joining in the cake extravaganza. Cheers

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Sam