sunken morellos in lemon flavored cake
A very soft & light cake based on molten butter & eggs ... turned upside down after the baking session.
Servings: 4 pieces (or even 8)
ingredients:
- 150 g fine sugar
- a pinch of salt
- 3 eggs
- 75 g butter (molten)
- 150 g all-purpose flour
- ½ sachet baking powder (8 g – about 1 tsp heaped)
- 100 ml Limoncello
- 75 g lemon curd (about 3 tbsp)
- 250 g morello cherries (preserved, pitted, lightly sugared)
Equipment:
- electric handheld mixer
- square baking tin (20 x 20 cm)
- baking parchment
- cooling rack
how to:
- Melt the butter and set aside. Drain the morellos and set aside. Mix Limoncello and lemon curd and set aside. Mix the flour and the baking powder and set aside.
- Line the baking tin crosswise with 2 layers of baking parchment.
- Preheat the oven to 160° C fan.
- With the electric handheld mixer (beaters) mix the sugar, the salt and the eggs until foamy. Add the molten butter and mix. Add the flour and mix. Add the Limoncello-lemon curd mess and mix.
- Pour the mess into the baking tin. Distribute the morello cherries evenly all over the batter and put the baking tin in the preheated oven.
- After about 35 min the morellos will have sunken to the bottom of the baking tin. Make the famous test with the wooden pin … If not fine add 5-10 min to the oven session.
- Let the cake cool down in the baking tin for about 10 min. Then lift the cake out of the baking tin by help of the baking parchment and let it cool down completely on a cooling rack.
- Turn the cake upside down to get the morello layer on top.
Storing:
- You may store the cake covered on the kitchen counter for 2-3 days.
- In the fridge the cake will get more dense - you may store it (covered) in the fridge for another 2-3 days.
- Sorry: no experience with freezing.