Quick Take: This month’s Boozy Quick Bread Recipe: Limencello Quick Cake
Quick breads are an easy way to bake up something sweet even if (like me) you’re not much of a baker. I like to make one for a weekend treat or whip up a loaf as a hostess gift. I especially like playing around with quick bread recipes that incorporate a little booze. It’s an interesting way to work the flavour of different spirits or liqueurs into something besides a cocktail. It created this one to use the limoncello that had been lingering in my freezer forever.
Limoncello Raspberry Quick Cake
2 cups (260 grams) flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup/135 grams sugar
60 ml Limoncello
zest of one lemon
1 cup (240 ml) creme fraiche (or sour cream)
½ cup (120 ml) vegetable oil
1 cup raspberries
Instructions:
Preheat the oven to 175°C (350°F).
While oven heats, butter a loaf pan and then lightly dust with flour.
Combine the flour, baking soda, baking powder, and salt.
In a separate bowl, combine limoncello, oil, lemon zest and creme fraiche.
Once wet ingredients above are well mixed, add egg and mix lightly.
Fold dry ingredients into the wet ones taking care not to overmix.
Fold berries into the mix.
Pour mix into baking pan.
Bake until a toothpick inserted in the center comes out clean (about 1 hour to 1 hour twenty minutes in my oven, but perhaps shorter in others, so start checking at 40 minutes).
Recommended Drink Pairing: English Breakfast tea (iced or hot, without milk or sugar)
Tips:
Mix and add the ingredients in the order of the recipe to avoid over mixing the flour.
Trust the toothpick test over the time for determining when it’s done. (My oven usually takes longer than recipe recommendations, so I monitor it closely towards the end)
I use frozen raspberries because they hold together better when i mix them in the batter (and I end up with nice little pockets of moist berry instead of it breaking up throughout the bread)
This recipe works nicely with blueberries as well.
