Almond Pound Cake With Limoncello Recipes

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the sugar and 1 cup water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
• Strain the limoncello through a meshed strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

ALMOND POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.
• Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and transfer to a wire rack to continue cooling.
• Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring. When color of almond paste is a bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.
• In a small bowl, combine 1 cup confectioners' sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Steps:

• For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
• For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
• To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.

ALMOND POUND CAKE

Steps:

• Preheat the oven to 325°F.
• Butter and flour a loaf pan or small square pan (8"x8").
• Cream the butter and sugar.
• Beat in the eggs one at a time.
• Beat in the almond extract and the water.
• Stir together the flour, ground almonds and baking powder.
• Stir this into the wet ingredients.
• Pour evenly into the prepared pan.
• Bake for 45 minutes for a loaf pan.
• Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.

ALMOND LIMONCELLO POUND CAKE

Steps:

• 1. Preheat oven to 325. Grease and flour a 12 cup bundt pan, after spraying sprinkle almonds evenly in the bottom of the pan and set aside. In a large mixing bowl, beat butter, sugar and lemon zest, reserve juice for later use. Mix on low speed until creamy, about 5 minutes, scrap bowl down occasionally. Add 3 eggs, one at a time, beating well after each addition. Add 1 cup of flour, blend well, then add the salt and remaining eggs, one at a time, beating after each addition. Alternately add the remaining flour with 3 tablespoons Limoncello, beating just until mixture is well blended. Spoon batter into prepared pan, tap pan to allow clearing of air bubbles. Bake 50 to 55 minutes, test until wooden skewer inserted comes out clean.
• 2. Glaze: In small saucepan, blend Limoncello, reserved lemon juice, sugar and butter. Place over medium heat and bring to a boil. Let boil for 2 minutes. Remove cake from oven after done and pour glaze mixture over the hot cake while still in pan. Let cake cool in the pan. The glaze will be absorbed into the cake as it cools. When the cake is cooled, invert it onto a service plate.

RICOTTA ALMOND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Use baking spray or lightly grease and flour a 9-inch springform pan.
• Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
• Stir in the lemon zest and almond meal.
• In a clean bowl, beat the egg whites until soft peaks form.
• Fold half the egg whites into the almond mixture, then fold in the rest.
• Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
• Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
• Cool the cake for 10 minutes then remove the sides.
• Cool completely, then lightly dust the top with powdered sugar and serve.

ALMOND POUND CAKE WITH LIMONCELLO

Steps:

• Preheat oven to 325 degrees F. Butter and flour 9-inch-diameter springform pan. Whisk flour, baking powder,and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan. Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Remove pan sides from cake. Brush top of cake with limoncello. Sprinkle cake with powdered sugar.