Limoncello Cake
The tarter your lemons, the better this cake will be!
Makes enough for: 1 cake
Ingredients
- 170 g flour, sifted
- 5 mls baking powder, sifted
- 2.5 mls bicarbonate of soda, sifted
- 2.5 mls fine salt, sifted
- 200 g fructose
- 3 eggs
- 425 g ricotta, at room temperature
- 120 mls olive oil
- 60 mls limoncello
- 5 mls vanilla extract
- 1 lemon, zest and juice
Method
- Preheat the oven to 180° Celsius
- Place the flour, baking powder, bicarbonate of soda and salt into a mixing bowl, and whisk to combine
- Place the fructose and eggs into a stand mixing bowl and beat together until tripled in volume
- Add the ricotta, olive oil, limoncello, vanilla, lemon zest and juice and mix until well combined
- Add half of the flour mixture and fold in gently until just combined
- Add the rest of the flour mixture and fold in gently until just combined
- Pour the batter into a lined and greased 23cm springform pan, then place it onto a baking tray
- Place the tray into the oven and bake for 70 minutes
- Remove from the oven and cool the cake in the pan for 30 minutes before turning out onto a wire rack (right side up) to cool completely