Limoncello Cake

Method

1. 1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 20cm springform tin, then line the base and sides with baking parchment.
2. 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.
3. 3. Add the ground almonds, polenta and baking powder in and fold through. Add a pinch of salt, the limoncello and two-thirds of the lemon zest and fold with a spatula until just combined.
4. 4. Pour the mixture into the prepared tin, levelling the top. 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 set aside in the tin.
5. 5. 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. Leave it to cool completely.
6. 6. Remove from the tin and onto a serving plate. Dust generously with icing sugar and decorate with the remaining lemon zest. Cut into slices and serve with a little crème fraîche.

• Summer
• Family
• Desserts & Baking

Ingredients

• US
• METRIC