What would warm weather be without limoncello? Or, more precisely, limoncello cake? If you have Italian roots or are close to someone who does, you're likely familiar with ciambella or ciambellone, an Italian ring cake that ranges from basic yellow sponge cake to a wealth of flavors. It embellishes dozens of countertops, always on hand for breakfast or as an afternoon snack, or to serve to anyone who drops by.
This version incorporates lemon zest into the batter then fills the finished cake with lemon jam and a limoncello cream. Garnished with mint leaves, it's an extra refreshing recipe to keep on had as summer nears.
Limoncello Cake
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Skill Level: Intermediate
Time: 1 hour and 30 minutes
Ingredients for 6
10 oz./300 g. fresh cream
2 cups/250 g. powdered sugar
5 oz./150 g. lemon jam
½ cup/90 g. granulated sugar
3 ⅓ Tbsp./50 g. flour
3 ⅓ Tbsp./50 g limoncello liqueur
2 ⅓ Tbsp./35 g corn starch
4 large egg whites
3 large yolks
lemons
mint
salt
butter and flour for the mold
Preheat the oven to 325°F/170°C.
Whip the egg yolks for a long time with ½ cup granulated sugar and the grated zest of ½ lemon, until they are very frothy.
Whip the egg whites separately with a pinch of salt and the remaining granulated sugar, then gently incorporate into the yolks, combining them little by little, alternating with the mixture
of sifted flour and cornstarch.
Pour the mixture into a 1.2-liter greased and floured silicone mold. Bake for 45 minutes, then remove from the oven, turn out the cake and let it cool on a wire rack.
Dissolve 15 oz./220 g. of powdered sugar in 3⅓ Tbsp./50 g of lemon juice and the limoncello.
Cut the cake in half. Dampen the cut interior with a brush of limoncello syrup, then also brush the cake's outer surface three times, so that a white patina forms as it dries.
Spread the lemon jam on the base of the cake.
Whip the cream with 2 Tbsp./30 g of powdered sugar and the chopped zest 1/2 lemon, then arrange it on top of the jam, using a pocket with a serrated nozzle. Cover with the top half of the cake, garnish with mint leaves and serve.