Limoncello Crumble Cake

Since I’m jetting off to France soon, I thought I’d treat you all to a cheeky mid-week blog. But, since it’s also my Grandma’s birthday, I will keep it fairly brief as I have a meal to rush off and cook (don’t look too happy, I don’t ramble that much!).

In some ways it is quite ironic that I’m doing a blog post for my Grandma’s birthday, mainly because she does not approve of my blogging habits. Not only does she hate the name (‘Does it still have that awful title?’ is an exact quote) but she claims it is making my Mum fat. She is not a lady known for beating around the bush. Anyway a birthday is an excuse to bake, and as many of you know that’s enough for me! And to add to the irony even further I am now using it to make my Grandma fat too. What goes around…

I took the recipe from my Coffee Time Treats book that I have already used for several recipes, including my honey and saffron ladies’ kisses and my apple, pecan and dark chocolate biscotti. I am a big fan of the book: it’s safe to say I haven’t been disappointed with a recipe yet. I have to admit, however, that I didn’t really make much of an adjustment to their recipe, or the title of it for that matter, which is crumble lemon cake. I merely added some limoncello in to give a cheeky little kick, and then added more semolina to make it crunchy again.

Limoncello Crumble Cake

On the whole it worked pretty well. I can’t say the limoncello made a vast impression on the cake, but it did have a lovely subtle lemon flavour. And it is very crumbly! I personally would argue as to whether to call it a cake or not as it is quite crunchy, but as the recipe states it’s pretty moreish. This is especially true if you’re a grazer like me as it’s traditionally broken into pieces, not cut. I had enough mix for two, so the second is merrily sitting on the bench waiting for it’s inevitable journey to my belly. I can imagine this is a very easy recipe to play about with and it’s very easy to bake. So, if you fancy having an experiment I would go for it! But, either way, I hope you enjoy!

Limoncello Crumble Cake

Limoncello Crumble Cake (Makes 2 cakes)

  • 120g unsalted butter
  • 170g plain flour
  • 120g caster sugar
  • 120g ground almonds
  • 150g semolina
  • Zest of 2 unwaxed lemons
  • 2 egg yolks
  • 30ml limoncello

Method

  1. Preheat your oven to 180C/ 160C fan.
  2. Rub the butter, flour and sugar together to form breadcrumbs, then mix in the lemon zest, almonds and semolina.
  3. Add the eggs yolks and limoncello and start to bring together. The mix should start to form lumps but shouldn’t come together in a ball. If it’s too sticky add more semolina or almonds.
  4. Scatter the mix into 2 lined and greased tins but do not press down.
  5. Bake for 45-50 minutes until golden.
  6. Leave to cool completely before breaking into pieces and serving.
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