Limoncello Almond Cake

Ingredients
250 g blanched almonds or 250 g ground almonds
5 eggs
190 g castor sugar
100 g butter, softened
40 g potato flour (gluten free) or flour
75 ml limoncello
grated zest of 1 lemon
pinch of salt
6 g baking powder
icing sugar to decorate (optional)

Method
Preheat the oven to 160° C.

If using whole blanched almonds, grind them finely in a food processor, otherwise add the already ground almonds to the bowl. Add the eggs to the food processor and blend for 2 minutes until the eggs are well mixed with the almonds.

Add the remaining ingredients, except for the baking powder and blend to a smooth batter. Add the baking powder and blend briefly until just mixed.

Dampen a piece of baking paper with water from a tap. Squeeze out the excess and use to line a 26 cm round  cake tin.

Bake in the preheated oven for about 40 minutes.

Allow the cake to cool and decorate with icing sugar and flaked almonds.

As we announced last week, not only is Di Zabbia a delicious degistif, it is also wonderful ingredient in cooking and baking. Try this delicious limoncello almond cake, it's quick and easy to prepare.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


White chocolate panna cotta with apricots

For about 6 servings

Ingredients
600ml cream
150ml milk
60g sugar
7g  gelatine leaves
200g white chocolate
9 apricots
3 tablespoons honey
Marsala or Vin Santo (optional)

Method
Put the cream, milk and sugar into a saucepan and melt the sugar, stirring occasionally. Meanwhile, soak the gelatine leaves in cold water for a few minutes.

When the cream begins to bubble up the sides of the pan, take the pan off the heat. Stir in the white chocolate until melted. Squeeze excess water from the gelatine and add them to the mixture, stirring to dissolve. Pour into 6-8 dariole moulds or cups. Stand the moulds on a tray and refrigerate for 5-6 hours or overnight until set.

Preheat the oven to 200° C. Halve the apricots, remove the stones and lay them, flat side down, in a roasting dish. Spoon over the honey and roast in the oven for 8-10 minutes. An optional extra is to add 2 tablespoons Marsala or vin santo to the apricots before roasting.

Dip the base of the cups or moulds in hot water for 10-15 seconds to loosen the panna cotta. Turn each panna cotta out onto a plate and serve with the roasted apricots. Spoon the juices from the apricots over (thinned out if necessary with a little extra Marsala or vin santo).

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Baba au Limoncello

Ingredients
100g butter, softened to room temperature
25g fresh yeast or 10g dried yeast
250g flour, sifted
25g sugar
generous pinch of salt
4 eggs
grated zest of 1 lemon
50g melted butter, for greasing

SYRUP
1 liter water
500g sugar
1 cup limoncello

Method
Mix the yeast with 2 tablespoons warm water. Put the flour in a large bowl and make a well in the centre. Add the sugar and salt, 2 eggs and the yeast mixture. Mix with a wooden spoon until the dough is elastic, then add the other egg. Work this in and then add the final egg and work it in. Finally add the softened butter and the lemon zest.

Brush 16 dariole moulds with the melted butter. Divide the dough into 16 small pieces and put a piece into each mould. Leave in a warm place until the dough has risen to fill the moulds. Preheat the oven to 200°C and then bake them for 15-20 minutes. Turn the babas out immediately onto a rack and allow to cool completely.

Prepare the syrup by boiling together the water and sugar. Add the limoncello. Dip each baba into the boiling syrup and leave submerged until no more air bubbles are released. Drain and place on a cake rack resting over a dish. As the limoncello syrup collects in this dish, repeatedly spoon it over the babas to keep them very moist.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours