I get fairly personal on this blog – after all for me, food is such a foundational part of my day, of my entire life, that there are memories associated with most dishes I make, especially cakes and desserts. (Like Mum’s cake, or Granny’s chocolate mousse, or these ice cream sandwiches.) And sometimes I mention my Cookie Monster. But I don’t really talk about him that much because a) he gets embarrassed like that, and b) I like to keep him to myself.
Especially considering the past year. We were (or rather, I was) optimistic about long-distance. One year, we could do that, right? Let me fast-forward to the point: long-distance is brutal. Skype is great but human contact is essential in a relationship. There has been more shouting, crying and sulking than either of us would have liked. There were times I thought, ‘This is it, we won’t make it.’ There were more ups and downs than a roller-coaster can boast; at this point, I think we’re both ready to get off the ride.
That’s not to say we never have good times together. We have loads. Last year we went to Naples and we brought back two bottles of limoncello. Sunshine in a bottle. If I could bottle his smile and save it for a stressful day, I would. But for now, limoncello will have to do; with each bite of this cake I remember that week of sunshine, gelato and blissful relaxation we spent together.
Two years together. Thanks for sticking with me, babe.
Limoncello Drizzle Cake {GF}
3 tbsp powdered stevia
120g (1/2 cup) vegan butter
2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
1 tsp vanilla essence
The juice of a small lemon and the zest of three
120g (1 cup) ground almonds
180g (1 cup + 1 tbsp) polenta
1 tsp baking powder
125ml (1/2 cup) warm water
A few tablespoons of limoncello and soya or coconut cream to serve
Pre-heat the oven to 200ºC (400ºF). Line or grease a round 20cm (8″) springform cake tin.
Cream the butter and stevia till light and fluffy in a large mixing bowl. Add the flax eggs, vanilla essence, lemon juice and zest. Incorporate the warm water and remaining dry ingredients a little at a time to combine them more easily; the batter should be even and somewhat thick, but not lumpy or tough to handle.
Pour into the lined/greased cake tin. Smooth out the top so it’s even. Lower the temperature to 180ºC (350ºF) and bake for 40 minutes; the edge of the cake should come away from the tin and be golden.
Cool on a wire rack. Release the cake from its tin and carefully place it on a tray/plate/stand. (I do this by flipping the cake upside down onto a plate, then flipping it again onto the desired platform of presentation.) Drizzle over as much limoncello as you like without drowning the cake and serve each slice with a generous glug of cream.
Thank you for letting me share my personal stories with you. Your continued support means the world to me. ❤
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Love and cookies,
Mmmmm …. lovely picture and oh so yummy………
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Hmmm this looks great 🙂 just discovered your blog and really like it. Have a nice day^^
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Hello! Thank you, I’m so glad you like my blog. Have a nice day yourself, my lovely xoxo
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Limoncello sounds like the most luminous, melodic sip. Alas, my first legal drink birthday will fall with the first snows. Is limoncello as winsome in winter as in summer?
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It’s meant to be drunk ice cold, so it is more of a summer drink, but I don’t see why you couldn’t eat it in cake any time of year! (Especially in the winter if you long for some summer sunshine, or remembrance thereof.)
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YUM!
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This is a lovely post and the cake looks lovely, too. Thanks for sharing!
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Thank you xoxo
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What a cute post. Having met the cookie monster, I know you two are a lovely couple! I’ve never been in a long-distance relationship so can only imagine how tough it must be…
The cake looks lovely. Polenta and ground almonds make cakes so moist.
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Thanks! :3 This one was actually fairly dry, which is what I was looking for as I intended to drown the cake in cream anyway – but bake it a few minutes less and it would be quite moist, yes!
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