Friday, 11 January 2013

Baking For Beginners: Limoncello and White Chocolate Cake

Since my Limoncello recipe late last year I was inundated with friends pleading with me to make extra for them for Christmas, so I made LOADS. I kept a few bottles back and basically I've been putting it in practically everything I've been cooking since New Year (it's fabulous in shellfish dishes). Shop bought limoncello is absolutely fine of course but I definitely recommend making your own as it's so much nicer and ready in about 2 weeks!

This cake is really easy to make and tastes fabulous. It's light but sticky from the limoncello drizzle and the whipped white chocolate icing makes it ridiculously more-ish. I use Cotswold Gold extra virgin rapeseed oil as it's nuttiness works wonderfully well with the ground almonds, but you could also use almond, hazelnut or a fruity olive oil would also be brilliant with the fresh lemon flavours.

You'll need:
  • 150g caster sugar
  • 150g unsalted butter at room temperature
  • 4 tablespoons cold pressed rapeseed oil (or other oil of your choice)
  • 4 medium free range eggs
  • 160g self raising flour
  • 100g ground almonds
  • 1 unwaxed lemon
  • 1/2 teaspoon poppy seeds
  • 75ml limoncello
  • 150g cream cheese
  • 150g white chocolate
To decorate: white chocolate balls (from the baking section at the supermarket) and zest of 1 unwaxed lemon.

Make it!
  1. Pre-heat your oven to 160C. Using an electric whisk cream together the caster sugar and butter until light and fluffy, add the oil and eggs and continue to beat for another minute.
  2. Sift in your flour and stir in your ground almonds. Zest and juice one lemon and stir in along with the poppy seeds.
  3. Line a 1lb loaf tin with greased baking parchment then pour in your cake mix and bake in the middle of the oven for about 90 minutes or until a skewer comes out clean when inserted into the middle. If the top is starting to brown and the cake is still not cooked just cover the top with tin foil and continue to cook.
  4. Once the cake is cooked remove from the oven but leave it in its tin. Poke holes all over the top using the skewer then pour over 50ml of the limoncello and leave to cool.
  5. Make the icing by beating the cream cheese together with the remaining 25ml limoncello. Melt your white chocolate then beat into the cream cheese mixture then cover the top of the cold cake.
  6. Cover with white chocolate balls and lemon zest.

8 comments:

  1. Is it definitely a 1lb loaf tin? Looks like a lot of mixture and a long time in the oven? Looks fab!

    ReplyDelete
    Replies
    1. I use my 1lb loaf tin, mixture comes about halfway up then rises to fill during baking. It's baked long and low, once its risen just check it every 20 minutes if you are worried as all ovens vary a bit. Happy baking!

      Delete
  2. Jeez this looks good. Is 10.25pm too late to bake...?

    ReplyDelete
    Replies
    1. Not when there's cake as a reward at the end :)

      Delete
  3. Thanks Hazel, will give it a go :)

    ReplyDelete
  4. this definitely needs a 2lb loaf tin...

    ReplyDelete
    Replies
    1. I wonder if you actually made this, anon...

      Delete
    2. Hi I have made this cake a couple of times. I use a 2lb tin too so either not all tins are made equal or there is some confusion of what is a 1lb tin. Its a lovely cake btw. Great site.

      Delete

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