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Limoncello Cake (Torta di Limoncello)

Our version of a home made Limoncello cake to rouse the spirit of a cake once obsessed over at Caputo's Fine Foods in Brooklyn, New York.
Prep Time20 minutes
Cook Time30 minutes
CourseAnytime, Breakfast, Dessert, picnic, Snack
Cuisinebrooklyn, Italian
KeywordBirthday Cake, cake, gluten free, torta
Servings10
AuthorK Family

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

Note: On one of our recipe tests I learned something about egg whites!  Turns out they won't whip in a dirty bowl.  If there is any fat, they will just stay liquidy with bubbles. This is why it is extremely important to beat the whites first, then put them in a large bowl.  
 
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