As part of my sunday afternoon in the kitchen, I made a variation of my mum's best cake
Ingredients:
125g room temperature unsalted butter
125g soft brown sugar
250g plain white flour
1 egg room temperature
1 tbsp limoncello
1 1/2 tsp baking powder
apple and cinnamon jam
3 crashed amaretti + 1 for decoration (or more if you fancy!)
Preparation
Work the butter with sugar until soft and creamy then add the egg, limoncello, flour and baking powder. Limoncello and baking powder shouldn't touch.
Knead well until the dough will no longer stick to the sides of the bowl and form a compact ball; if still sticky add a small puff of flour or set in the fridge for 30 minutes.
The trick for this cake is to work it the bare minimum, butter tends to melt easily with kneading
Butter a cake pan or use a baking parchment, lay over a 1cm thick dough lifting up the edges (slightly dust with flour your hands); I usually pat the dough down with my palm, if using a round pan it's much quicker because you can pat around following the curvature.
Spread a thick layer of apple and cinnamon jam, dust over the crashed amaretti and use the remaining dough for decoration. (I'm pretty poor in that). Place the remaining amaretto in the centre of the cake.
Use a fork to tap the edges down, this will help the cake look nicer.
Preheat the oven for 180˚ and cook for 30-35 minutes.
Great dessert option, we paired with a salted chocolate chilly cake!
Ingredients:
125g room temperature unsalted butter
125g soft brown sugar
250g plain white flour
1 egg room temperature
1 tbsp limoncello
1 1/2 tsp baking powder
apple and cinnamon jam
3 crashed amaretti + 1 for decoration (or more if you fancy!)
Preparation
Work the butter with sugar until soft and creamy then add the egg, limoncello, flour and baking powder. Limoncello and baking powder shouldn't touch.
Knead well until the dough will no longer stick to the sides of the bowl and form a compact ball; if still sticky add a small puff of flour or set in the fridge for 30 minutes.
The trick for this cake is to work it the bare minimum, butter tends to melt easily with kneading
Butter a cake pan or use a baking parchment, lay over a 1cm thick dough lifting up the edges (slightly dust with flour your hands); I usually pat the dough down with my palm, if using a round pan it's much quicker because you can pat around following the curvature.
Spread a thick layer of apple and cinnamon jam, dust over the crashed amaretti and use the remaining dough for decoration. (I'm pretty poor in that). Place the remaining amaretto in the centre of the cake.
Use a fork to tap the edges down, this will help the cake look nicer.
Preheat the oven for 180˚ and cook for 30-35 minutes.
Great dessert option, we paired with a salted chocolate chilly cake!
If you don't have the apple&cinnamon jam, you can peel and slice a couple of apples, cook them in a frying pan with some caster brown sugar and cinnamon. Once cooled down spread the mix on the dough and add the crushed amaretti on top.
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