Honey and persichetto liqueur cake

Honey and persichetto liqueur cake

Torta miele e liquore persichetto

By
From
The Italian Baker
Serves
10-12

There is a place not far from where I live that belongs to dear friends and amazing wine makers. It is called Ca’Lunae, an internationally acclaimed winery where they also produce all sorts of amazing food, such as olive oil, jams, artisan cookies, and much more besides. I am a big fan of their Persichetto, a sweet liqueur made with peach tree leaves. It has such a delicate aroma, perfect as an after-dinner digestif or as an aperitif.

Summer at Ca’Lunae means wine tasting… A lot of wine tasting, with picnics on the grass eating local organic products and chatting with friends. Quintessential Italian lifestyle! So, this cake is for D and D. Thank you for what you do and thank you for being such nice people!

Ingredients

Quantity Ingredient

For the Persichetto syrup

Quantity Ingredient
200g caster sugar
200ml water
2 tablespoons persichetto liqueur

For the cake

Quantity Ingredient
melted butter, for greasing
400g plain flour, sifted, plus extra for dusting
2 teaspoons baking powder
1/2 teaspoon salt
250g butter, at room temperature
200g caster sugar
240g sour cream
1 teaspoon vanilla paste or extract
60ml clear honey, such as acacia
1 orance, Finely grated zested
4 eggs
245ml milk
120ml persichetto liqueur
toasted flaked almonds, to decorate

Method

  1. Preheat the oven to 180°C. Brush melted butter liberally over the insides of a large bundt cake tin, the design/shape of your choice, making sure you get into every crevice. Then sprinkle flour inside the tin, tilting and rotating it to distribute it evenly.
  2. For the syrup, put the sugar and water into a medium saucepan set over a medium heat and heat until the sugar has completely dissolved. Cook for a further minute then take off the heat and add the Persichetto. Allow to cool while you make the cake.
  3. Sift the flour, baking powder and salt into a mixing bowl and set side. In the bowl of a stand mixer, or using another mixing bowl and electric hand-held beaters, beat together the butter, sugar, sour cream, vanilla, honey and orange zest until combined. Beat in the eggs one at a time.
  4. Add the flour mixture and, with the beaters running on a slow speed, add the milk and Persichetto. Pour the batter into the prepared tin and bake for about 40–45 minutes, until a skewer inserted in the middle comes out clean. Leave to cool in the tin before inverting on to a serving plate. Brush the cake generously with the Persichetto syrup and sprinkle the toasted almonds over the cake to serve.

Note

  • You can find Persichetto in good wine shops or online from Ca’Lunae at www.cantinelunae.it.
Tags:
baking
cakes
biscuits
Italian
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