Limoncello & raspberry loaf cake
Catherine says: “I’m a big fan of limoncello, though I tend to use it mostly in cakes, creams and desserts rather than have it in a glass! It adds a zing that livens up everything. This loaf is lovely with a good cuppa – try fennel tea for a change”
Serves 1 Ingredients
For the cake
150g golden caster sugar
50ml extra virgin olive oil
4 eggs
200g plain flour, sifted
4 tbsps rice flour
125g raspberries
Zest of 1 lemon
3 tbsps limoncello
1½ tsps baking powder
For the topping
100g icing sugar, sifted
60g butter, softened
100g mascarpone
Zest of half a lemon
10 raspberries, to decorate Edible flowers, to decorate
Method
1 Pre-heat the oven to 170°C/fan 150°C/gas 3. Line a 900g loaf tin with baking parchment. Using an electric beater, whisk the sugar, olive oil and eggs together until light and fluffy. Fold in the flours, raspberries, lemon zest, limoncello and baking powder. Pour into the prepared loaf tin and bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. Transfer to a cooling rack and remove from the loaf tin after 20 minutes to cool completely before decorating with the frosting.
2 To make the topping, use an electric mixer to beat together the icing sugar and butter until pale and fluffy. Fold in the mascarpone and lemon zest. When the cake is completely cool, spread over the topping. Arrange the raspberries and edible flowers on top to decorate.