09/12/2024
Limoncello ring cake
😍😍😍👨🍳🇮🇹👩🍳🍷👌👍😁😋
Limoncello ring cake, a dessert that captures the essence of the Amalfi Coast.
The sugary sweetness of lemons, combined with the rich aroma of limoncello, creates a taste that is both refreshing and indulgent.
Filled with a silky limoncello cream, this cake is a decadent celebration of Italy’s love of citrus and the art of dessert.
Inspired by the iconic Amalfi lemons, known for their fragrant zest and sweet and tart flavor, this cake brings a slice of Southern Italy to the table.
The tart notes of lemon zest and limoncello syrup harmonize with the delicate almond flour base, offering a perfectly moist and flavorful crumb.
Ingredients for a 7–8 inch (18–20 cm) Ring Cake:
For the Cake Base:
1 cup (130 g) all-purpose flour
3/4 cup (100 g) almond flour (or substitute with all-purpose flour)
3/4 cup (150 g) granulated sugar
6 tbsp (90 ml) vegetable oil
Zest of 2 large lemons
2 large eggs at room temperature
2 tbsp milk (dairy or plant-based)
1 tbsp vanilla extract or seeds from 1 vanilla bean
2 tsp baking powder
A pinch of salt
For the Limoncello Syrup:
1/2 cup (120 ml) limoncello
2–3 tbsp sugar
For the Limoncello Cream Filling:
1 cup (250 ml) heavy whipping cream
1/4 cup (60 ml) limoncello
3 tbsp powdered sugar
METHOD:
Cake:
Preheat the oven to 350°F (180°C). Butter and flour a ring cake pan.
Beat eggs, sugar, vanilla, and lemon zest with a mixer until light and creamy.
Gradually add the oil while mixing, ensuring a smooth batter.
Sift together the whole wheat flour, almond flour, baking powder and salt. Incorporate them into the batter alternating with the milk until smooth.
Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 15 minutes, then place it on a wire rack to cool completely.
Limoncello syrup:
Heat limoncello and sugar in a small saucepan over medium heat until sugar dissolves. Allow to cool slightly.
Limoncello cream filling:
Whip cream with powdered sugar until soft peaks form. Gently add the limoncello. Chill until ready to use.
Assembly:
Cut the cooled cake horizontally to create two layers. Brush both cut sides with limoncello syrup for extra moisture.
Spread limoncello cream on the bottom layer, then cover the top layer.
Dust with powdered sugar and serve the cake cold or at room temperature.
😍😍👨🍳🇮🇹👩🍳👍👌😋
Recipe courtesy of my paisan Gianpaolo Sforza At Cooking Italians
