Photo: Limoncello Gateau by Chef Valentine
Limoncello Gateau
Ingredients
1 lemon cake mix
1 {3 oz} box of instant lemon pudding
4 large eggs
1/2 cup vegetable oil
1/2 cup lemon juice {I use fresh}
1/2 cup Limoncello
1 lemon zested, using the entire lemon.
1 cup of pecan halves or toasted almonds
Glaze
1 stick butter {melted}
1 cup sugar
1/4 cup water
1/2 cup limoncello
Cake Directions
*Preheat oven to 350 degrees.
*Grease and flour traditional bundt pan.
sprinkling pecans or almonds evenly into bottom.
*In mixing bowl, add, lemon cake mix, lemon pudding.
4 eggs,, oil, lemon juice.
Limoncello and zest of lemon.
*Mix well, for 3-5 min.
*Pour into prepared bundt pan.
*Bake for 45-55 min or till toothpick comes out clean.
*Remove from oven and leave in pan while you make the glaze.
*Make glaze: Melt Butter in large sauce pan.
Add sugar, 1/4 cup of water.
*Boil on high for 3-5 min till spoon is coated.
*Remove from burner and add 1/2 cup Limoncello.
*Sitr well.
*Using a wooden skewer or chop stick, poke many holes in cake.
*take glaze and slowly spoon over cake, letting it absorb into cake.
*Use all of the glaze.
*Allow the the cake to sit in pan for about 20 min, then turn out onto a plate.
*Cool completely.
Awhile ago, I had a piece of Limoncello layer cake
at a local restaurant. {it had amazing frosting}
It was very good but I wanted a version
that was not so fussy.
Using an old fashioned rum cake recipe to base it on,
here is my version of a Limoncello bundt cake.
Please enjoy, let me know how you liked it,
and
till next time.
Valentine
