After the stress of switching over to a non-blog URL I thought I'd reward all who were patient with the process with a recipe that is by far one of my most popular, statistically speaking, around the world. Originally published back in September this cake is best made a day ahead. Enjoy.
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Here we are again, this time it's IMBB #8 but only #2 for me. This go round is hosted by Donna via her blog, There's A Chef in My Kitchen The challenge, "Lift Your Spirits High" is cooking or in my case, baking with a wine or spirit.
I choose to prepare a Limoncello Cake. I dug out a recipe that I had filed away in the "Cakes To Be Made" category that came from a 2003 issue of Italian Cooking and Living magazine. This bimonthly publication is all about Italy and Italian cooking. It's a part of Italian Culinary Institute and is also affiliated with the Italian Culinary Center in New York City.
Limoncello reminds me of the Amalfi coast Italy where I first tasted it. According to resources, the spirit accounts for 35% of total liqueur consumption in Italy. It's defined as a liqueur made by infusing grain spirits with the juice and peel of lemons from Italy's sunny southern Amalfi coast. I choose to use Caravella Limoncello.
There are many spirited desserts out there that I could have chosen: the Caribbean Tortuga Rum Cake, bananas foster, Crepes Suzette, amaretto cheesecake, bread pudding with hard sauce (brandy), there's also a Jack Daniels Tipsy Carrot Cake, or The Cheesecake Factory's Kahlua Almond Cheesecake.
However I wanted something special. And this cake is just that--a light 3-layered sponge cake wrapped with a fresh whipped cream frosting. Delicate as a cloud and not overly sweet. However, alcohol-based cakes aren't to everyone's liking. Last night I learned that when my friend S. stated, "This cake is 'boozy'.
This cake is not for the impatient or novice. It involves a lot of time and bowls. There's the separating of eggs, whipping of whites for the cake; the whipping of cream for the filling and frosting. And there's the assembly and the frosting of the cake. My kitchen is still a wreck. But as you can see it is pretty has a pleasing taste. The simpler idea would be to brush limoncello over the outside of a lemon or plain pound cake before slicing. But of course I didn't go that way and discovered an unexpected cake for a special occasion.
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