Monday, February 3, 2014

D's Limoncello-Rosemary Cake


D recently discovered Cake Boss on netflix. Needless to say, the Enthusiastic Kitchen Elf has been bugging me to make a cake all weekend. At least he prefaced it with this: "I want to make a cake that tastes good...not like the ones that they make in Carlo's Bakery, Mom." Ahhh, sweet boy. I think he was appalled when he saw them cover styrofoam in fondant just to make something look right.

He, first, went through Perfect Cakes by Nick Maglieri, then he pulled the Booze Cakes cookbook I reviewed off the shelf and picked a recipe. I promised to help him make it kid-friendly.


Candied Lemon

  • 1 C organic granulated sugar
  • 1 C water
  • 1 C thinly sliced organic lemons

Place the water and sugar in a pan and bring to a boil. Cook until the sugar is completely dissolved. Lay the slices in the syrup so that they are all flat and all submerged. Simmer until the rind is softened and translucent in places. Approximately 5-7 minutes. Remove from the syrup with a slotted spoon and set aside.


The Cake
  • parchment paper
  • butter for greasing dish and paper
  • 1/2 C semolina flour
  • 1-1/2 C white whole wheat flour
  • 1/2 C butter
  • 1 C organic granulated sugar
  • 2 eggs
  • juice and zest from 1 lemon
  • 1 T fresh, chopped rosemary
  • 1/2 t pure vanilla extract
  • 1/2 t baking powder
  • 2/3 C organic milk
  • 3 T limoncello

Preheat 350 degrees F. Butter a baking dish, line with parchment, and butter the parchment paper.

Beat the butter and sugar together in a large mixing bowl until lightened in color and fluffy. Beat in the eggs, one at a time. Pour in the milk, limoncello, lemon juice, and vanilla extract. Fold in the semolina, flour, baking powder, rosemary, and lemon zest. Stir with a spatula until just moistened. 

Spoon into the prepared baking dish. Bake for 45 minutes. Let cool for 5 minutes in pan, then invert onto a wire rack. Let cool while you make the glaze.

The Glaze + Garnish
This, in the original recipe, was made with limoncello also. But, to keep it kid-friendly, I swapped that out for some lemon extract. It tasted delicious...then I served cordials of limoncello for me and Jake.

  • 1 C organic powdered sugar
  • 1 T pure lemon extract
  • 2 T cold water
  • fresh, organic rosemary sprigs

Whisk all of the ingredients, except the rosemary, together until they form a glaze. Pour over the cooled cake.


Decorate with candied lemon slices. 


And garnish with fresh, organic rosemary twigs.


Cin cin!

2 comments:

  1. That looks delicious and beautiful!

    ReplyDelete
    Replies
    1. Thanks, Katrina. If you love lemon and rosemary, this is a MUST try.

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