Photo: Domino Postiglione
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Ingredients
- 250g unsalted butter
- 1 ½ cups castor sugar
- 1 tsp vanilla essence
- 4 eggs
- 2 cups plain flour
- 2 ½ tsp of baking powder
- Salt
- ¾ cup milk
- Zest of 2 lemons, finely grated
- Extra butter and castor sugar for lining moulds
- 200ml lemon juice
- 200g sugar
- 100ml limoncello (Italian lemon liqueur)
- Whipped cream, for serving
Method
Beat butter and castor sugar together until creamy. Add vanilla, 2 whole eggs and 2 yolks, reserving the 2 whites. Sift flour, baking powder and a pinch of salt. Add to mixture. Mix in milk and zest. Whisk remaining 2 egg whites to form soft peaks and fold into mixture. Butter and sugar moulds and fill with mixture to about 1cm from top. Preheat oven to 200C. Make a bain-marie (water bath) by placing filled moulds in an oven dish and pouring boiling water to two-thirds up the sides of moulds. Place carefully in oven. Once door is closed, lower temperature to 180C and bake for 25 minutes. Meanwhile, bring lemon juice and remaining sugar to the boil, then remove from heat and add liqueur. Remove limoncini from oven and water bath. Release each from the mould. If serving later, they can be stored in refrigerator and reheated in microwave or oven. If serving immediately, place on serving plates and prick each top 4-5 times with a wooden skewer, then pour 2 tbsp of warm syrup over each. Serve with fresh whipped cream (pictured).
Makes 8
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