Limoncello plays a major role in this recipe. First, it's included in the wonderful cake batter. Second, it's also included in a syrup that infused the cake after it's baked.
You can use store bought Italian limoncello, or.. .you can make your own if you have access to organic lemons. We just happen to have a lemon tree that produces these giant lemons. Some of them are bumpy and some of them are smooth. We're still trying to figure out what kind of lemons they are!
Be sure to check out this amazing recipe for making your own limoncello. If you don't have time, there is no shame in buying a good bottle of Italian limoncello.
How to make this limoncello and toasted meringue cake:
First, make the cake by combining eggs, flour, oil, salt, baking powder, milk, lemon zest, lemon juice, and limoncello.
Once you mix the ingredients, bake the cake in a greased and lined square cake pan.
Once you've baked the cake, be sure to infuse it with a syrup of simple syrup and limoncello. This totally makes this cake stay fresh for day.
After that, you make an Italian meringue to frost the cake.
The meringue is just about the most surprising finish for a cake. It's sweet, light, and tasty. While it's best the first day, even leftovers are pretty much delicious.
Between the syrup, the moist cake, and the meringue, this cake is pretty much and Italian delight.
This year, the Cake Slice Bakers are baking cakes from the book, The New Way to Cake by Benjamina Beuehi.
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
Our choices for June 2020 were ~
Coconut, Raspberry & Rose Roulade
- Culinary Adventures with Camilla
- My Recipe Reviews
- Karen's Kitchen Stories
- Sweet Sensations
I'm totally excited about this month's choices.
I had to hold my breath before toasting the meringue with a kitchen torch. I had bought one about eight years but actually never used it. Fortunately, it worked!
If you don't have a kitchen torch, you can always place the cake under the broiler. Just be sure to watch it very closely.
Limoncello & Toasted Meringue Cake
Yield: 12 servings
I am completely in love with this limoncello and toasted meringue cake. Instead of frosting, this cake is topped with a meringue that is toasted with a kitchen torch or a broiler.
Ingredients:
For the Cake
- 4 eggs
- 300 grams (1 1/2 cups) sugar
- 1/2 cup vegetable oil
- 250 grams (2 cups) all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup room temperature milk
- Zest of 2 lemons
- Juice of one lemon
- 2 tablespoons limoncello
For the Syrup
- 50 grams (1/4 cup) granulated sugar
- 2 tablespoons limoncello
- 1/4 cup water
For the Meringue
- 200 grams (1 cup) sugar
- 3 tablespoons water
- 100 grams (scant 1/2 cup) egg whites, room temperature
Instructions:
To Make the Cake
- Heat the oven to 350 degrees F.
- Line the bottom of a 9 inch by 9 inch cake pan with parchment paper and spray the pan with nonstick spray.
- In the bowl of a stand mixer, using the whisk attachment, beat the eggs and sugar for about 5 minutes, until thick and pale.
- While the mixer continues to run, slowly pour in the vegetable oil.
- Stir in the flour, baking powder, and salt.
- Stir in the milk, lemon zest, lemon juice, and limoncello.
- Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes and then turn it out onto a wire rack to cool completely.
For the Syrup
- In a small saucepan, heat the sugar, limoncello, and water until the sugar dissolves.
- Poke the cake with a skewer or toothpick all over and spoon the syrup over the cake so that it soaks in.
For the Meringue and to Finish the Cake
- Add the sugar and water to a medium saucepan and bring to a boil. Once it boils, do no stir. Continue to cook until it reaches 238 degrees F.
- In the bowl of a stand mixer, using the whisk attachment, beat the egg whites on low for 1 minutes. Switch the speed to medium and beat the egg whites for 2 to 4 minutes, until soft peaks form.
- When the sugar has reached the right temperature, with the mixer still running, slowly and carefully pour the the syrup down the side of the mixing bowl. Keep whipping the egg whites on high until stiff peaks form and the bowl has cooled.
- Spoon the meringue over the cake and, using a kitchen torch, toast the meringue.
Calories
309.67
309.67
Fat (grams)
11.16
11.16
Sat. Fat (grams)
1.36
1.36
Carbs (grams)
44.91
44.91
Fiber (grams)
0.97
0.97
Net carbs
43.94
43.94
Sugar (grams)
27.00
27.00
Protein (grams)
7.50
7.50
Sodium (milligrams)
237.85
237.85
Cholesterol (grams)
62.82
62.82
Karen's Kitchen Stories
I know it is silly to be envious over citrus trees but everytime you post about it that green eyed monster rears it's ugly head. Your cake looks perfect Karen.
ReplyDeleteThanks Wendy! We are pretty spoiled.
DeleteHow nice you have lemons in your yard! Lemonade every day!! :) Lovely cake.
ReplyDeleteThank you!
DeleteSuch a beautiful bake - that cake looks so tender and I can't get over how pretty that topping is!!
ReplyDeleteThanks so much!!
DeleteYum! I love the idea of a toasty meringue instead of traditional frosting. Beautiful cake, Karen!
ReplyDeleteThanks so much Amanda!
DeleteYour styling and presentation is so pretty and oh how I'd love to have a lemon tree in my backyard.
ReplyDeleteWe are definitely spoiled.
Delete