Limoncello Almond Cake (g.f.) Recipe
Limoncello Almond Cake, Prosecco White Chocolate Sauce, Raspberry Sorbet
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Ingredients
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Cake
Prosecco White Chocolate Sauce
Raspberry Sorbet
Method
Cake Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Combine dry ingredients
In a large bowl, whisk together almond flour, sugar, baking powder, and salt.
- 3
Mix wet ingredients
In another bowl, beat the eggs, then add limoncello, vanilla extract, and lemon zest. Mix well.
- 4
Combine wet and dry mixtures
Pour the wet mixture into the dry ingredients and stir until just combined.
- 5
Bake the cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- 6
Cool the cake
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prosecco White Chocolate Sauce Preparation
- 7
Combine ingredients
In a saucepan, combine Prosecco and heavy cream. Heat over medium heat until it begins to simmer.
- 8
Add white chocolate
Remove from heat and add white chocolate chips, stirring until melted and smooth. Set aside to cool.
Raspberry Sorbet Preparation
- 9
Blend raspberries
In a blender, combine raspberries, sugar, and lemon juice. Blend until smooth.
- 10
Freeze sorbet
Pour mixture into a shallow container and freeze for at least 4 hours, stirring every hour until fully frozen.
Serving
- 11
Serve the cake
Slice the cooled Limoncello Almond Cake, drizzle with Prosecco White Chocolate Sauce, and serve alongside Raspberry Sorbet.
