Limoncello Pine Nut Upside Down Cakes
Photo: Iain Bagwell; Styling: Dan Becker
Limoncello is an Italian liqueur tradionally served as an after-dinner libation. Here the limoncello gives mini upside down cakes a sweet and moist texture.
How to Make It
Step 1
1
Preheat oven to 350°. Spray ramekins with cooking spray. Cut 12 parchment paper circles to fit ramekins; set 1 in each.
Step 2
2
Bring brown sugar, 1/2 cup granulated sugar, and 1 cup water to a simmer in a large frying pan and cook until reduced slightly and sugar has dissolved, about 5 minutes. Turn off heat and submerge lemon slices in syrup. Let sit, turning occasionally, until rind and pith have begun to turn translucent, 20 to 30 minutes.
Step 3
3
Beat oil, lemon zest and juice, vanilla, salt, eggs, remaining sugar, and limoncello in a bowl with a mixer on medium speed until well blended.
Step 4
4
Whisk together flour, cornmeal, baking powder, and baking soda in a medium bowl. Gradually add to wet mixture and beat on medium speed until just blended. Stir in pine nuts.
Step 5
5
Pour 1 tbsp. syrup from lemon slices into each ramekin. Using tongs, remove lemon slices from syrup and put one in each ramekin; reserve remaining syrup. Evenly divide batter among ramekins and set on a rimmed baking pan.
Step 6
6
Bake until a toothpick inserted in centers comes out clean, about 25 minutes. Let cool on a rack 10 minutes, then run a small, thin knife or spatula between cakes and ramekin edges and invert cakes onto plates or a platter. Remove parchment from cakes and brush with more syrup if you like.
Step 7
7
Note: Nutritional analysis is per cake.
Ingredients
Cooking-oil spray
1/2 cup packed light brown sugar
1 cup plus 6 tbsp. granulated sugar, divided
12 thin lemon slices (from about 1 1/2 lemons), seeded
6 tablespoons extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs, at room temperature
1/4 cup limoncello (lemon liqueur)
1 1/4 cups flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons toasted pine nuts
Directions
Step 1
1
Preheat oven to 350°. Spray ramekins with cooking spray. Cut 12 parchment paper circles to fit ramekins; set 1 in each.
Step 2
2
Bring brown sugar, 1/2 cup granulated sugar, and 1 cup water to a simmer in a large frying pan and cook until reduced slightly and sugar has dissolved, about 5 minutes. Turn off heat and submerge lemon slices in syrup. Let sit, turning occasionally, until rind and pith have begun to turn translucent, 20 to 30 minutes.
Step 3
3
Beat oil, lemon zest and juice, vanilla, salt, eggs, remaining sugar, and limoncello in a bowl with a mixer on medium speed until well blended.
Step 4
4
Whisk together flour, cornmeal, baking powder, and baking soda in a medium bowl. Gradually add to wet mixture and beat on medium speed until just blended. Stir in pine nuts.
Step 5
5
Pour 1 tbsp. syrup from lemon slices into each ramekin. Using tongs, remove lemon slices from syrup and put one in each ramekin; reserve remaining syrup. Evenly divide batter among ramekins and set on a rimmed baking pan.
Step 6
6
Bake until a toothpick inserted in centers comes out clean, about 25 minutes. Let cool on a rack 10 minutes, then run a small, thin knife or spatula between cakes and ramekin edges and invert cakes onto plates or a platter. Remove parchment from cakes and brush with more syrup if you like.
Step 7
7
Note: Nutritional analysis is per cake.
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