Limoncello Torte & Lemon Totes! …
If you already didn’t know … I LOVE LIMONCELLO … It’s citrus note is a little bit bitter and a little sweet with a cool finish. It’s Summer – European Summer and so delicious to drink. And I also love lemons in general … Squeeze it over oysters, have it with tea & honey and make it in a torte (aka. CAKE) … Are you ready for my FIRST blog recipe post?!
I was inspired by Italy & Kate Spade … Kate Spade released a “summer” tote/handbag quoting that … “WHEN LIFE GIVES YOU LEMONS – MAKE LIMONCELLO.” Ok – agreed … Now I don’t know how to make Limoncello (not yet) BUT I have recently learnt how to make cake … I need to make it clear that I cannot bake to save my life. So with my life, lemons and determination, here I am as a flustered mess ready to take on the cake challenge.
This is a Limoncello, Lemon, Ricotta & Almond Cake Recipe …
Was I scared?! YES … Did I make a mess?! YES … Did I succeed?! Thankfully YES.
After trawling through pages & blog posts around the world I was inspired by a post one of my friends posted on Facebook:
One of the recipes intrigued me enough to give it a go & make a slight adjustment with the liqueur …
• 3 eggs
• 200 grams caster sugar
• 4 tablespoons olive oil
• 170 gram fresh ricotta
• 200 gram self-raising flour (sifted)
• 70 gram almond meal
• Grated zest of 2 lemons & some juice
• Teaspoon of vanilla extract
• Splashes of Limoncello (depends on how you want it to taste)
• Icing sugar to dustSteps Involved:
1) Pre-heat oven between 150-170°C and grease your baking tin with butter & flour.
2) Beat eggs and & in a large bowl until creamy, then add in the ricotta & olive oil until smooth.
3) Fold in the almond meal and sifted flour gently.
4) Then add in the lemon zest & juice, vanilla essence & Limoncello.
5) Pour batter into the baking cake tin and bake for about 40 mins or until cooked through.
5) Let the cake cool until serving the decorate & with icing sugar dusted on top & sliced lemon.
6) ENJOY & try not to eat it all … (this was served with a scoop of Messina Mandarin Gelato).
Apparently the cake was so good that my dad ate all 4 slices (that was supposed to be shared amongst my family!) … And my Italian boyfriend said he found the cake to be very delicate in taste, balancing the sweet with the hints of sour.
Now tell me “I am Very Busy” readers – are you a baker or a lover of cake?
What inspires you on your cooking escapades? …