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Ingredients
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Limoncello Cake
Method
Instructions
- 1
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- 4
Add Limoncello and Vanilla
Stir in the limoncello and vanilla extract until well combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 8
Make Berry Compote
In a saucepan over medium heat, combine the mixed berries and a tablespoon of sugar. Cook until berries are soft and syrupy, about 5-7 minutes.
- 9
Prepare Whipped Cream
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- 10
Assemble the Cake
Serve slices of the cooled limoncello cake topped with berry compote and a dollop of whipped cream. Optionally, crumble meringue over the top for added texture.
