Ingredients:
125g room temperature unsalted butter
125g soft brown sugar
250g plain white flour
1 egg room temperature
1 tbsp limoncello
blueberry jam
1 1/2 tsp baking powder
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 blueberry jam and use the remaining dough for decoration.
(I'm pretty poor in that).
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.
It's good for breakfast, afternoon tea, dessert... basically any time of the day!
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