Skip to main content

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!

Comments

  1. That looks delicious and beautiful!

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

      Delete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa