Limoncello Upside-Down Cake

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Limoncello Upside-Down Cake! I love everything lemon, so imagine my excitement at trying this exquisite dessert with limoncello lemon liqueur. Limoncello is produced mainly along Italy’s scenic Amalfi Coast. Every sip transports you to the rugged hillsides along the deep blue cerulean waters of the Mediterranean Sea. Imagine the lemon trees engorged with ripe fruit. You can almost smell the heady scent of natural citrus wafting from the arbors. Now that I have your complete and undivided attention, read on.

LIMONCELLO UPSIDE-DOWN CAKE

Ingredients:

1/4 cup brown sugar

1/2 cup water

1/2 cup plus 3 tablespoons sugar, divided

6 thin lemon slices, seeds removed

3 tablespoons olive oil

Zest of 1/2 lemon

1 tablespoon lemon juice

1/4 teaspoon vanilla extract

1/8 teaspoon sea salt

1 egg, room temperature

2 tablespoons limoncello lemon liqueur

1/2 cup flour plus 2 tablespoons flour

2 tablespoons cornmeal

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Powdered sugar, for dusting

Instructions:

Preheat oven to 350°. Spray ramekins with nonstick oil. Cut 6 parchment paper circles to fit ramekins. Place a circle in the bottom of each. Set aside. Bring brown sugar, 1/4 cup sugar, and water to a simmer in a saucepan. Cook until reduced and sugar has dissolved, about 5 minutes. Turn off heat. Submerge lemon slices in syrup. Let sit until rind and pith are translucent, 20-30 minutes. Using a hand mixer on medium speed, beat olive oil, lemon zest, lemon juice, vanilla extract, sea salt, egg, remaining sugar, and limoncello just until blended. Whisk together flour, cornmeal, baking powder, and baking soda in a bowl. Gradually add wet mixture, beating just until blended. Pour one tablespoon syrup from lemon slices into each ramekin. Using tongs, gently place a lemon slice in each ramekin. Reserve remaining syrup. Place ramekins on a baking sheet. Evenly divide batter between them. Bake 25 minutes, or until a cake tester comes out clean. Let cool on a rack for 10 minutes. Run a small knife around the cake before inverting onto a platter. Remove parchment paper circles. Brush with remaining syrup. Dust with powdered sugar.

Icy Limoncello Slushie

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Icy Limoncello Slushie! Talk about refreshing. Imagine yourself strolling along the Amalfi Coast of southern Italy. Pause a moment near the rugged shoreline to allow the cool breezes to caress your skin. Admire the sheer cliffs where coastal roads hug towering rock formations. Pay attention to the landscaped vineyards and lemon groves winding down the slope that practically appear to plunge into the sea. This is home to Limoncello, an Italian lemon liqueur produced in the region. It is enjoyed as an aperitif or a digestive around evening mealtime, due to its pleasing effect on the palate. What better time to gratify your taste buds.

ICY LIMONCELLO SLUSHIE

Ingredients:

1/2 cup sugar

1/2 cup water

1 tablespoon lemon zest

3 cups ice cubes

1/2 cup fresh lemon juice

1/2 cup Limoncello liqueur

Lemon and Limes, for garnish

Instructions:

In a small saucepan over medium heat, combine sugar and water. Heat 3 minutes, or until sugar dissolves, stirring constantly. Remove pan from heat. Add lemon zest. Allow mixture to cool for 30 minutes. Strain sugar mixture, using a sieve to remove solids. Pour simple syrup into a blender. Add ice cubes, lemon juice, and Limoncello liqueur. Process until smooth and ice chunks no longer remain. Pour slushie into glasses. Garnish with fresh lemon slices.