Limoncello Infused Pasta Cake
By Valentina Harris
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Easy
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.
Find more pasta making recipes.
Ingredients
- About 300 to 350 g leftover pasta scraps, cut into approximately even sized strips or 350 g Pasta Di Aldo Filini Egg Pasta
- 200 g almonds, finely chopped
- 200 g granulated sugar
- Grated zest of 1 lemon and 2 tbsp lemon juice
- 100 g unsalted butter, melted
- 6 to 8 tbsp Villa Massa Limoncello
- 150 g plain chocolate, melted
- Butter for greasing
Method
- Pre heat the oven to Gas mark 4/350 F/180 C
- Butter a 23 cm cake tin thoroughly.
- Mix together the almonds, sugar and lemon zest in a bowl.
- 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.
- Cover the top of the cake with baking parchment and bake for 35 minutes.
- 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.
- 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.
Find more pasta making recipes.
About the author
Valentina Harris is a passionate Italian cook and award-winning author with more than 30 books to her name, including The Italian Regional Cookbook; Risotto! Risotto!; Classic Recipes of Tuscany; 500 Italian Recipes, and Valentina Harris’s Complete Italian Cookery Course. Educated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976. As a regular face at food festivals in the UK, Valentina stills finds time to share her expertise and love of Italian food by hosting courses, plus can be found regularly contributing to radio, TV, newspapers, and magazines.
