Hi everyone! So this week I have been making quite a few variations of Almond, Blueberry and Limoncello Bundt Cake until...ta-da...I have come up with a truly divine, moist and delicious cake. In fact, this cake is so scrumptious I've had to freeze half it because I really could not drum up the willpower to resist it! It's for my own good!
This recipe is for a small 7 inch bundt tin, but can of course be scaled up.
So this cake is a bit of a mashup of various other recipes and methods which I discovered on my little limoncello cake journey. My kitchen may look like something from mad scientist's lab, but the final version of this Bundt cake emerged rom the fog like the holy grail and was certainly worth all of the experimentation.
I have a vegan version up my sleeve too (not literally) which I will road test and then also share very soon.
What makes it so light?
You use 3 egg yolks and 2 egg whites. I tend to separate them by letting the egg white drip through my fingers. Beat the egg whites for a good few minutes until they form stiff peaks. Put them aside then beat the yolks. Again this takes a few minutes. Once ready the yellow starts to look lighter and you can see little air bubbles on the surface, proving the eggs are full of air and raring to go.
Sieve the flour and baking powder through a fine mesh sieve. Sieving them together means they all mingle during the process as well as adding that extra bit of airiness.
What makes this Almond, Blueberry and Limoncello cake taste so moist?
Ground almonds can stand up and take a bow for this one. Their oil gives the cake a lovely soft moistness. They also ensure the cake lasts a bit long and gets even moister. Win win! The almond flavour isn't nearly as overpowering as you'd expect, put it this way my husband is not an almond fan but he loved this cake. 'Nuff said.
Add to that the addition of olive oil and sour cream and the whole combo just meshes together beautifully.
I actually got quite excited when it was all combined (clearly I need to get out more) but it just looked and tasted so gorgeous. Always taste the mixture and judge the texture - if it tastes bland the cake will be bland, it the batter is stiff the cake will likely be dry.
What makes this Limoncello and Blueberry cake taste sooooo good?
Oh my goodness where do I start?! The first few limoncello cakes I made were, to be honest, a bit dull flavour wise. Nothing more disappointing than a lovely looking cake that holds so much promise but then tastes bland and boring. So hence why I used ground almonds and blueberries, along with lemon zest and of course limoncello, the mix of flavours just work so well. Then the tartness of the lemon icing really is the icing on the cake. So taste, texture and moistness boxes all ticked = a pretty darn good cake.
So I have rattled on enough now about this one, I do hope you enjoy it, happy baking! I hope you like this recipe, please do let me have your comments and pics if you make it.
Almond, blueberry and limoncello bundt cake
Here's what you'll need...
Ingredients you'll need...
- 3 large eggs separated
- 2 tablespoon sour cream
- 50 ml olive oil
- zest of 2 lemons keep the juice for the icing later
- 3 tablespoon Limoncello
- 150 g caster sugar
- 100 g ground almonds
- 1 tablespoon icing sugar
- 50 g plain flour
- 1½ teaspoon baking powder
- pinch of fine salt
- 50 g blueberries larger ones halved
- 200 g Icing sugar
- 1 tablespoon Limoncello
- juice of 2 lemons
- 1 tablespoon icing sugar
Here's what we do...
- Preheat your oven to 170°C/150°C fan/gas mark 3.
- Grease your bundt tin generously with butter, getting into every crevice.
- Beat your egg whites until stiff peaks form, this will take a few minutes, but keep an eye on it as you don't want to overbeat them. Set aside.
- Beat your egg yolks, again for a few minutes, until lighter yellow in colour and tiny air bubbles are visible on the surface.
- Add your sour cream, olive oil, lemon zest and limoncello to your egg yolks and mix gently to fully combine.
- Add your caster sugar and mix on a medium speed to combine.
- Put your ground almonds in a bowl and sift over the flour, baking powder and salt. Using a whisk, such as mini balloon whisk, gently mix together.
- Add to your to the wet ingredients, mixing gently to fully combine.
- Add your beaten egg whites to the mixture and fold together, using a spatula, until fully combined. Do not overmix as you will lose air.
- Spread your blueberries over the top of the batter and just give them a gentle prod to ¾ submerge them.
- Bake in the centre of the over for 35-40 minutes, or until a skewer comes out clean.
- Leave for 10 minutes to cool before turning over onto a cooling rack.
- Sift the icing sugar into a bowl and add the Limoncello and lemon juice.
- Beat together with a balloon whisk.
- Slowly pour the icing over the cooled cake, spreading it to it drips down over the sides.
- Sift your tablespoon of icing sugar over the whole cake.