Thursday, 24 January 2013

Limoncello and Lime Flat Cakes


Limoncello – a divine Italian liqueur - soaked up in our own special flat cupcakes with lots of cream make for one ridiculously good dessert or a great accompaniment for afternoon tea!



Ingredients
Makes 12

Sponge
100g butter
100g caster sugar
Tiny pinch salt
2 medium eggs
100g plain flour
1 tsp baking powder

Limoncello syrup
150ml bottled/fresh lime juice
150g caster sugar
50ml Limoncello liqueur

Icing
80g butter
80g icing sugar
Pink food colouring

Cream (whipped double cream/squirty cream)

Method
-       Note: make sure eggs and butter room temp before starting!
-       Heat oven to 180C
-       Cream together the butter, sugar, salt until pale and fluffy and beat in the eggs slowly (add a little flour if the mixture starts to curdle)
-       Add in the flour or the rest of the flour - depending on whether you used some to prevent the mixture curdling!
-       Divide mixture into well greased non-stick cupcake tin tray and bake for 15-20 mins
-       Make syrup by heating the lime juice and sugar in a pan and bring to the boil; allow this to cool before you add the Limoncello liqueur
-       Once the cakes are out of the oven wait 10mins or so before you brush the syrup on top (be generous!)
-       Allow the liqueur to soak into the sponge while you make the icing: simply cream the icing sugar and butter and food colouring together (we did ours slightly differently but if you want standard butter icing then this is the format)
-       Pipe cream on top and indulge!


By Melodie Walter

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