To me this cake is sunshine on a plate not to mention that Limoncello on ice is one of my favourite summer tipples. The cake is very easy to make and a pleasure to eat.
Raspberry, Hazelnut & Limoncello Loaf Cake
For the cake
150g golden caster sugar
50g butter, melted
180g plain flour
50g roasted ground hazelnuts
4 tbsp rice flour
Zest of 1 lemon
3 tbsp Limoncello
1 ½ tsp baking powder
For the frosting
100g icing sugar, sifted
60g butter, at room temperature
Mint leaves or edible flowers
Preheat the oven to 170C/150C fan and line a 900g loaf tin, approximately 23 x 13 x 7 cm, with baking parchment.
In a large bowl and with an electric hand whisk, whisk the sugar, butter and eggs until pale and fluffy. In a separate bowl sift together the plain flour, rice flour and baking powder. Mix in the hazelnuts. Gently fold the flours, raspberries, Limoncello and lemon zest into the egg mixture until well combined.
Pour the mixture into the tin and bake for 35 – 40 minutes. The cake should be golden brown and a skewer inserted into the middle should come out clean. Leave to cool in the tin for 15 minutes, then remove from the tin and leave to cool completely on a wire rack.
Make the frosting using an electric whisk. In a bowl, beat together the soft butter and the icing sugar until pale and light. Beat in the mascarpone and lemon zest and spread over the cooled cake.
Decorate with the raspberries and mint.
The cake keeps well in the fridge in an airtight container but make sure to remove it from the fridge and let it come back to room temperature before eating.