These cakes were excellent! I made them for an Italian-themed Christmas Eve dinner & they were a big hit. The individual cakes make for a great presentation. One caution...portion the batter conservatively between the ramekins. I ended up with just 11 cakes because I ran out of batter before I got to the 12th...
Limoncello Pine Nut Upside Down Cakes
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.
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1 Hour, 15 Minutes
- Calories: 294
- Calories from fat: 32%
- Protein: 3.3g
- Fat: 11g
- Saturated fat: 1.5g
- Carbohydrate: 48g
- Fiber: 0.9g
- Sodium: 157mg
- Cholesterol: 35mg
- 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
- 1. Preheat oven to 350°. Spray ramekins with cooking spray. Cut 12 parchment paper circles to fit ramekins; set 1 in each.
- 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.
- 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.
- 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.
- 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.
- 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.
- Note: Nutritional analysis is per cake.
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