Limoncello, an Italian lemon liqueur, can not only be served as a digestivo. It can also enhance the flavor of desserts.
This is very well proven in this flour-less Limoncello cake I baked for my family last weekend. Almonds and Limoncello keep it moist and the addition of the Polenta (corn grits) gives the cake a little crunch. What a heavenly combination!
Mr. Rockies was all over this Limoncello cake and enjoyed several pieces. He told me right away that I could make it any time. That says a lot, since he usual tries to avoid sweets at all times. I know that he especially liked that it was not overly sweet and that it didn’t contain any flour.
I was very happy that this Limoncello cake made it on my husband’s “favorite dessert list”. A new keeper recipe in my house. Give it a try!
- ¾ cup + 2 Tablespoons (200 g) butter, unsalted, at room temperature
- ¾ cup + 2 Tablespoons (180 g) sugar
- 1 organic lemon, use grated zest
- 3 large organic eggs
- 1 teaspoon good vanilla extract
- ¾ cup + ½ Tablespoon Polenta, fine
- 7.05 ounces (200 g) almonds, roasted and ground
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 Tablespoons (30 ml) Limoncello
- Preheat your oven to Convection 350 F (180 C). Grease a 10 inch spring form pan.
- In a bowl mix Polenta, ground almonds, salt and baking powder. Set aside.
- In a stand-mixer cream butter and sugar for about four minutes on medium high speed.
- Add one egg at a time and mix well.
- With the mixer on slow add the vanilla extract and lemon zest. Don’t forget to scrape your bowl.
- Add the Polenta mixture alternating with the Limoncello to the stand-mixer bowl. Keep it on low speed. Begin and end the mixing with the dry ingredients.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes.
- Let cool and sprinkle with some confectioners sugar before serving. Enjoy!