Why Limoncello Cakes? Because I was cleaning out the freezer the other day and found this bottle of Limoncello in there.
I also found several other unidentifiable items in ziploc baggies that ended up in the trash. My freezer seems to have become the Bermuda Triangle of unknown food stuffs...some very strange items.
Anyway, I had a recipe for Limoncello Tiramisu I wanted to try - yuck!
Next on the list was a lemon curd with Limoncello - yuck!
So I moved on to cake. I found this recipe on the internet and after FOUR batches I am finally happy. FOUR!!! I think the family is done with lemon cakes but they are also happy because it is so delicious!
here you go...
YOU WILL NEED:
11 little ramekins
1 baking sheet tray
non stick food spray
(don't spray the ramekins until just before you're ready to fill them)
1 cup plain yogurt
2 tablespoons softened butter
1 cup of sugar plus 1 teaspoon
1/3 cup canola oil
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
(you're going to need around 10 total so just keep juicing)
3 tablespoons Limoncello
1/2 teaspoon real vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
dash of salt
couple cups of heavy whipping cream
2 or 3 tablespoons of confectioners sugar
(i don't like it too sweet so i just add sugar until i'm happy with it)
a mixture of your favorite berries
For the glaze:
2 1/2 cups confectioners sugar
2 tablespoons Limoncello
5 tablespoons fresh lemon juice
dark chocolate bar for grating over the tops of the cakes
more confectioners sugar for dusting.
oven to 300
zest 1 or 2 lemons
juice 4 or 5 lemons
cream together the butter and sugar until fluffy.
add eggs one at a time.
mix well then add the canola oil.
turn mixer up to medium high and mix really well.
turn mixer back down to low and add the yogurt then lemon zest.
slowly add the lemon juice and Limoncello.
add the vanilla extract.
turn mixer to high for about 15 seconds then back to low.
make sure there are no lumps.
in a separate bowl whisk together all the remaining dry ingredients.
slowly add the dry ingredients to the wet mixture.
mix only until incorporated then turn mixer off.
continue to mix by hand making sure there are no lumps again.
now spray all the ramekins.
evenly fill each dish with the batter.
smooth out the tops with the back of a spoon.
i know this photo only shows 9 but you really want 11 cups.
into the oven for 25 to 30 minutes.
tops should be light golden brown.
while the cakes are baking wash the stand mixer bowl because you're going to need it for the whipped cream (unless you have an extra one)
using a spoon or a whisk mix together the glaze ingredients (confectioners sugar, lemon juice and Limoncello)
make sure this mixture is completely smooth.
now the tricky part.
while the cakes are still hot you need to get them out of the ramekins and onto a cooling rack for glazing.
sorry there is no photo here.
first run a very sharp knife all around the insides of the dishes.
now i'm right handed so i'm wearing an oven mitt on my left hand and have a pair of rubber tongs in my right hand.
using the tongs i get the ramekin into my left hand - hold firmly - over the cooling rack i flip it over - and the cake should just slide right out.
(how's that for the worst tutorial ever?)
glaze - the idea here is to make sure there is glaze running down the sides of each cake.
use all the glaze.
let cakes cool.
make the whipping cream.
FINALLY it is time to put the whole thing together (or you could eat it just like this with a spoonful of whipped cream on top - pretty great either way)
But in case you want to put the whole thing over the edge,
put a dollop of whipped cream on a small plate - this will help to keep your cake from sliding all over the place.
then a cake.
then grate chocolate all over the top.
add a good spoonful of whipping cream.
add some fresh berries.
dust with confectioners sugar.
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