Limoncello Infused Pasta Cake

Any pasta scraps, leftover after making Tagliatelle or Ravioli, can be chopped up and added to your next soup – especially good in Minestrone; or turned into a crispy, almond flavoured, Limoncello infused Pasta Cake.

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Ingredients


Method

  1. Pre heat the oven to Gas mark 4/350 F/180 C
  2. Butter a 23 cm cake tin thoroughly.
  3. Mix together the almonds, sugar and lemon zest in a bowl.
  4. Arrange a layer of pasta in the bottom of the cake tin, scatter with the almond mixture, sprinkle with the Limoncello, drizzle with a little of the melted butter and cover with another layer of pasta. Repeat. Continue until you have used up all the ingredients, ending with a drizzle of butter.
  5. Cover the top of the cake with baking parchment and bake for 35 minutes.
  6. Remove from the oven, discard the baking parchment and sprinkle with the lemon juice. Run a knife around the edge of the cake and carefully remove from the tin.
  7. Pour the melted chocolate all over the cake and allow the chocolate to set slightly. Serve warm or cold. It should be moist and chewy on the inside with a crisp exterior.
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