Saturday, 8 March 2014

Lemon and limoncello cake

Light and refreshing cake with fluffy, lemony cream, soaked with limoncello liqueur.  It must be my new favourite cake!


For the cake
  • 175g self-rising flour
  • 1tsp baking powder
  • 175g caster sugar
  • 175g soft, unsalted butter
  • 3 eggs
  • zest of 1 lemon
  • 1 tbsp limoncello
For the syrup:
  • 1/4 cup limoncello
  • 1/4 cup water
For the cream:
  • 160g lemon curd
  • 160g mascarpone cheese
  • 250ml double cream

To make the cake combine all of the ingredients in a large bowl and mix until smooth.  Divide the mixture into three lined 20cm tins and bake in a pre-heated oven at 170C for 10-15 minutes until bake through (skewer inserted in the middle should come out clean).

Leave the cakes in the tins to cool a little, then take out and leave to cool completely.

To make the cream quickly mix mascarpone with lemon curd, then whisk the cream in a separate bowl and gently mix into the mixture.

To make the syrup mix limoncello with water.  Place first layer of the cake on a serving plate and spoon over a third of the limoncello mixture, then top with a third of the lemon cream.  

Place another layer of the cake and do the same.  Cover with the final cake layer, spoon over all remaining limoncello mixture and spread a little cream, saving some for the sides.  

Decorate the sides with remaining cream, and top with sugar flowers.


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