Lavender and Limoncello Mousse Cake
For a few weeks now I have been experimenting with Limoncello in recipes, where though outcomes have been tasty they are not the amazing outcome I have been looking for.
I realized that Limoncello as the sole hero ingredient was producing cakes that were not really special.
To tackle this I looked at pairing the Limoncello up with flavors that tend to go well with Lemon but weren’t too sweet (as Limoncello is a lot sweeter than Lemons).
After playing around with Limoncello & Almond, Limoncello & Blueberry and Limoncello & Lavender it was the latter pairing that made the best flavor combination.
To allow for the strongest Limoncello flavor I decided on a mousse to hero the liquor as I could have a heavy hand and would not jeopardize the texture of the cake.
As ground lavender will have limited effect on the cakes texture I opted for my never fail plain vanilla cake recipe with the inclusion of the lavender.
The outcome was a beautiful light and soft lavender cake topped with a smooth and fluffy white chocolate based Limoncello mousse.
A moreish and exquisite cake outcome.
- 160g flour
- 1 + ¼ tsn baking powder
- ½ tsn baking soda
- ½ tsn salt
- 2 + 1/2 tsn ground lavender
- 2 eggs
- 120g sugar
- 120ml vegetable oil
- 60ml limoncello
- 60ml buttermilk
- 300g white chocolate
- 470ml thickened cream
- 45g icing sugar
- 95ml limoncello
- 1 tbsn lemon zest
- 2 tbsn water
- 1 tbsn gelatin
- Pre-heat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
- Place the lavender into a mortar and pestle and ground into a powder texture.
- Place the flour, powder, soda, salt and ground lavender into a bowl and stir until combine, set aside.
- With electric beaters whisk the eggs and sugar until thick and creamy.
- Add the oil in a steady stream, then the limoncello then buttermilk until well combined.
- Add the flour mix and beat until just combine.
- Pour into the cake tin and bake in the oven for 35 minutes or until a skewer inserted in the center comes out clean.
- Turn the cake out of the tin onto a cooling rack.
- Meanwhile make the mousse by placing 200ml of the cream in a saucepan with the white chocolate and stir on a low heat until the mix is creamy and smooth. Set aside to cool completely.
- Place the remaining 270ml of cream into a bowl with the icing sugar and using electric beaters whisk on high until peaks form.
- Add the limoncello and lemon zest to the cream mix and beat on low until combine.
- Place the water and gelatin into a bowl and stir until combine then heat in the microwave until warm and the mix is smooth.
- Add the gelatin mix to the cream mix and whisk with the electric beaters on low for 5 seconds or until combine.
- Place 2 pieces of plastic wrap over the cake tin and place the cooled cake into the tin.
- Pull the overhanging plastic wrap to the sides of the tin.
- Pour the mousse mix over the top of the cake and place the tin in the freezer for 4 hours to completely set.
- To serve the cake pull the plastic wrap on the sides until the cake comes out clean.
- Place the cake on a plate with the mousse on the top and durst with icing sugar and in desired some additional lemon zest and ground lavender.
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