Limoncello Cake - Donal Skehan

 

INGREDIENTS

• US
• METRIC

For the cake:

Butter, for greasing

200g ground almonds

100g polenta

1 heaped tsp baking powder

225g caster sugar

225g butter, softened

3 large eggs

6 tbsp limoncello

Grated zest of 3 large lemons

Creme Fraiche, to serve

Icing sugar, to serve

For the syrup:

Juice of 2 lemons

3 tbsp sugar

3 tbsp limoncello

https://donalskehan.com/recipes/limoncello-cake/

METHOD

1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 20cm diameter springform tin, then line the base and sides with baking parchment.
   Combine the ground almonds, polenta and baking powder in a bowl.
   
2. In a large mixing bowl, beat the sugar and butter until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Tip the bowl of dry ingredients into this mixture along with the limoncello & two-thirds of the lemon zest and fold with a spatula until just combined.
3. Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
   
4. Prepare the syrup by placing all the ingredients in a small saucepan over a medium heat and bringing to a steady simmer or until the sugar is dissolved. Pierce holes all over the cake with a wooden skewer while it is cooling and pour the syrup, a little at a time, until the cake has soaked it up. Garnish with the remaining lemon zest and once cool serve with a dusting of icing sugar, in slices and with a little crème fraîche.