Tag: cake

Limoncino Cake

During our last trip to Italy, we brought back some amazing Limoncino so I decided to make a cake with a small amount of it. You might be wondering what is the difference between Limoncino versus Limoncello. Both are made from the same ingredients so it’s actually a regional thing. In the North, around the Portofino/Cinque Terre region, it’s Limoncino. In the South, around Naples/Sorrento, it’s Limoncello. I found this recipe on the website momontimeout.com. It’s a perfect cake to have with your coffee in the morning.

Ingredients:

1 3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup canola or vegetable oil

1 cup sugar

3 TBS Limoncino

1 cup sour cream, room temperature

2 eggs, room temperature

1 TBS lemon zest

1/2 tsp lemon or vanilla extract

1/2 tsp vanilla extract

Glaze ingredients:

1 cup powdered sugar, sifted

3 TBS Limoncino

Directions:

Preheat oven to 350 F and grease a 9 X 5 loaf pan, lining with parchment paper.

Whisk together flour, baking soda, and salt in a bowl.

In another bowl whisk together oil, sugar, Limoncino, sour cream, eggs, lemon zest and extracts.

Combine wet and dry ingredients together until just combined, do not over mix.

Place batter in loaf pan and bake for 45-55 minutes, or until toothpick inserted in the center comes out with moist crumbs.

Let the cake rest in the pan for 10 minutes before removing onto a wire rack to cool.

Cool completely and then glaze.

Cannoli Cake

This is a cake my Bf’s daughter has made several times and it is so good. The picture is my one try at making it for her recent birthday. My advice is to make it as a sheet cake. The layered cake did not set well, but tasted good. It is a twist on the cannoli cookie. Original recipe found on bakingbeauty.net.

Ingredients:

1 box white cake mix

1 can sweetened condensed milk

Frosting:

1 1/2 cups ricotta cheese

1 1/2 cups mascarpone cheese

2 tsp vanilla

1 cup powdered sugar

1/2 tsp cinnamon

1 cup mini chocolate chips

Additional powdered sugar

Directions:

Bake cake mix according to directions.

Once cake is cooked, poke holes all over the top of the cake (I used the handle end of a spoon). Pour 1/2 of the can of condensed milk into the holes. Cover and refrigerate for one hour.

Make frosting: combine ricotta, mascarpone, cinnamon, and vanilla. Mix until smooth. Add powdered sugar a little at time until combined. Mix in remaining condensed milk.

Once the cake is cool, frost and sprinkle chocolate chips on top. Dust with additional powdered sugar.

Refrigerate for 2-3 hours before serving.

Spiced Apple Cake

 

Christmas is upon us. It is my favorite holiday. I love everything about Christmas; family gatherings, decorations and especially delicious food. I decided to start baking some new desserts and this cake was first on my list. Found in Martha Stewart’s Living magazine and on marthastewart.com, it is delicious and could be a great sweet side to accompany Christmas breakfast.

Ingredients:

  • 2 sticks unsalted butted, melted and cooled slightly, plus more at room temperature for brushing
  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 3 large eggs, room temperature
  • 1 1/2 cups sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup sour cream
  • 2 Granny Smith apples, peeled and cut crosswise into 1/4 inch rounds, seeds removed
  • 2 TBS fresh lemon juice
  • 1/3 cup apricot jam

Directions:

Preheat oven to 350 F. Brush a 9 X 13 inch baking dish with butter. Line bottom and 2 long sides with parchment paper, leaving a 2 inch overhang. Butter parchment paper.

Whisk together flour, baking powder, salt, baking soda, all the spices, set aside. Whisk eggs until pale and foamy. Whisk sugar and vanilla into egg mixture until combined. Add 1/2 of flour mixture, then 1/2 of butter and sour cream, repeat with remaining until all combined (do not over mix). Transfer batter to prepared pan and smooth top with spatula.

Toss apples with lemon juice and place on top of batter evenly.

Bake for 40-45 minutes. Apples should be tender and toothpick inserted should come out clean.

Warm jam in saucepan until brush-able consistency, immediately brush on top of cake when it comes out the oven. Let cool completely on wire rack. Lift cake form pan when cooled.