Extra-Special White Chocolate and Almond Cake

yesterday evening we celebrated Monica’s 30th birthday… I decided to try out this special recipe for Mon’s big day – after all, you only turn 30 once…

I’ve been saving this recipe for a while… in theory I knew this recipe should work – white chocolate chunks, slivered almonds… and the secret ingredient…Limoncino :0) The result is a moist yellow cake… not too sweet or heavy.

Monica – I’ll bake this for you any day. I’m just thrilled you loved it. Happy Birthday!

White Chocolate and Almond Cake
ingredients:
3/4 c. butter (room temp)
2 c. brown sugar
3 eggs
1 tbsp Limoncino (or almond extract if you don’t want to add the alcohol)
2 1/2 c. whole wheat pastry flour
1 tsp. b. soda
zest of a lemon (optional)
3/4 c. white chocolate disks or block, roughly chopped
1/2 c. slivered almonds

Preheat the oven to 325 F

In a large bowl, using a hand mixer, cream together the butter and sugar. Add the eggs, 1 at a time, beating them in individually. Add the Limoncino and combine well.

In a smaller bowl, combine the flour, b.soda and lemon zest.

Add the dry ingredients to the wet ingredients combine well. Add in the chocolate and almonds – stir to just combine. You don’t want to over mix the batter.

Now, this is your choice – either use a large bunt cake pan (spray with cooking spray) or do as I did – use mini bunt pans (I have 10) and mini muffin pan (makes 12). I sprayed the pans with cooking spray.

Bake in the oven for between 25 – 32 minutes (depending on your oven, and whatever pan you use).

Let cool in the pan.

Now – I tried out two different “icings”…

Limoncino Syrup

2/3 c. water
6 tbsp white sugar
3 tbsp Limoncino

In a sauce pan over high heat dissolve the water and sugar. Stirring constantly. Once the mixture is rapidly boiling, cover the pan and remove it from heat. Allow the syrup to cool completely.

Once cooled, add the Limoncino, stir to combine.

I took my cakes, poked holes in the tops with a fork and then dunked the cake into the syrup. Place on a cooling rack (which should be over a cookie tray to catch the dripping syrup) and then placed the rack into the freezer to completely chill the cakes and syrup… all I can say is WOW


Limoncino Sugar

1 c. powdered sugar (divided)
2 – 4 tbsp Limoncino

In a bowl combine 1/2 c. sugar and 2 tbsp Limoncino – stir well, the sugar will thicken. Add more sugar and more Limoncino (go according to the flavour and however much you need).

Pour the liquid sugar over your cake. DELISH. Allison ate it on it’s own… so good.

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