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I always keep a bottle of limoncello, a liqueur from Italy. The one I am using now is Caravella, but I haven't had a bad one. This limoncello is easy to make in itself, but why not buy it already to go? It is not that expensive and keeps in the freezer or in the frig beautifully. This cake caught my eye because I am in to Thanksgiving preparations as we speak. The tables are set for thirty and covered lightly to keep the areas fresh. I just can't do this at the last minute it takes a lot of time to set the tables the way I like them. So far I have six different stews and soups in the freezer for the mid-day meal. I have two pans of lasagna in the oven right now, one for dinner, one for the freezer. Anyway, I was surfing Pinterest and found this luscious cake. I want to try it, so here is the recipe. Also I will write how to make your own limoncello if you like. Note: Today the Barefoot Contessa, Ina, put limoncello over fresh fruit to sit at room temperature while she made a topping of Greek yogurt, vanilla, and a fourth of a cup of store bought lemon curd...stir together and top each serving of fresh fruit with this luscious mix. A nice ending to a meal.
Ingredients for limoncello
- 10 lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. Chill.
Limoncello cake:
Ingredients: (For the cake)
- Flour, sifted-2 cups
- Sugar- 3/4 cups
- Baking powder- 1 1/2 tsp.
- Baking Soda- 1/2 tsp.
- Salt- 1/2 tsp.
- Greek yogurt, plain- 1 cup
- Milk-1/2 cup
- Vegetable oil- 1/4 cup
- Eggs- 2 large
- Vanilla extract- 1 tsp.
- Limoncello- 1/4 cup
- Raspberries, fresh or frozen- 1 cup
Method: For the Bundt cake.
Preheat oven to 350F/180C. Grease your bundt pan. I like to use a pastry brush dipped in oil to brush all the little crevices of the bundt pan to make sure nothing sticks and then lightly dust it with flour.
In large bowl combine flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk yogurt, milk, oil, vanilla extract, limoncello and eggs.
Pour the wet mixture into the dry mixture and combine until blended, then gently fold in raspberries.
Pour the mixture into the bundt pan, it shouldn’t be more than 2/3 full and bake for 60-65 minutes until the cake tester comes out clean. Cool until safe to touch and remove from the pan. Cool completely and dust with some icing sugar.
