The beloved cake that captured our hearts and tastebuds, and wouldn’t let us sleep until we replicated it at home.
story
Nothing said summer picnics like the limoncello cake! As we completed our raid of Caputos for our typical picnic feast of fresh mozzarella (best we have ever tasted outside Italy – no other place compares), dried sausages, olives, pesto, etc., it was hard to say to to the stack of limoncello cakes by the register. They were just too, too good.
They were so beloved that they were even requested for birthdays. We absolutely savored them … until the Brooklyn chef who was making them moved away! Dun, dun, duunnnn.
So we tested and tweaked several recipes (even bringing some to the Caputo family themselves to taste test!), and are proud to report we can now make this delightful cake at home. What’s more is that it’s actually not that difficult!
music
Favonio!
The day we nailed it, Favonio was on my speakers, so now that’s a required ingredient to make sure it tastes correct! Insider tip: the sax player for Favonio, Mimmo, is also featured in the Tale of Two Carbonas portrait!
So just put this playlist on shuffle, nice and loud, and you’ll be good (and you will be bopping around your kitchen).
recipe
Limoncello Cake
Limoncello Cake (Torta di Limoncello)
Equipment
- A springform pan is best for a large cake. We also like using mini-tart pans with removable bottoms, which make nice, petite gifts for 1-2 ppl.
Ingredients
Prep
- sunflower oil to grease sides of pan
- flour to dust pan
Cake Batter
- 6 tbsp lemon zest one large Sicilian preferred
- 5 extra large eggs, separated
- 1 cup sugar 200g
- 5 tbsp Limoncello
- 2 1/2 cups almond flour
- 1 tbsp corn starch
- 1 pinch salt
To Serve
- powered sugar, sifted over the cake
Instructions
Prep
- Pour a spot of limoncello over ice for the chef, and enjoy a sip. :-). Preheat oven to 320 F, and line your pan(s) with parchment paper, and lightly oil and flour the sides.
- Zest the lemon and keep aside. Separate the eggs, whites into the bowl of a mixer, and yolks into a separate small bowl. Beat egg whites until stiff peaks form. Carefully move beaten egg whites into a separate large bowl.
Make Batter
- Once whites are removed from the mixing bowl, add yolks and sugar and beat until creamy. Add the lemon zest and limoncello and mix until combined. And take another refreshing sip of limoncello. Add the almond flour, corn starch and salt and mix well.
- Fold the batter into the egg whites. You will think this is an impossible task because of the thickness of the batter and the fluffy egg whites. Be patient and gentle, and fold until the batter is a bit lumpy but you don't see lots of whites. A sip of limoncello helps.
Cook & Enjoy
- Pour the batter into the prepared pans. Cook it until a toothpick comes out clean, and then add 4 more minutes. The top will be browner than you might think it should be. We promise it won't be overcooked – it will be perfect. A 9 inch springform pan filled 3/4 inch of batter takes about 30 minutes, but watch starting at 15!!Mini torte pans filled with 1/2 inch of batter take about 20 minutes.
Notes
