Nun’s Limoncello Cake (Torta delle Monache)

You may be wondering what nuns have to do with a cake?

It is so called because they used to make this cake in monasteries and convents as a breakfast dessert with all the poor ingredients available and simply mixing the ‘dough with a fork or whisk.

The cream then, thickens immediately and can be served in the cake even warm.

In this version there is the addition of limoncello, for an even stronger flavor!!!

DOWNLOAD PDF WITH THIS RECIPE HERE:

LimoncelloNunsCake

Why Nonna Suggests This Recipe

1. Bright and Zesty: Lemon and limoncello give this cake a vibrant, refreshing flavor.
2. Creamy Perfection: The rich custard filling adds a luscious layer to the soft sponge cake.
3. Easy to Make: A simple yet elegant dessert that’s approachable for all skill levels.
4. Versatile: Perfect for celebrations or as an afternoon treat with tea or coffee.
5. Timeless Flavor: A classic Italian dessert with a modern limoncello twist.

Cooking Details

• Preparation Time: 25 minutes
• Baking Time: 40 minutes
• Difficulty: Low
• Servings: 6

Ingredients

For the Delicious Nun’s Limoncello Cake:

• 1 ¾ cups (220 g) 00 flour
• 1 lemon, zest and juice
• 2 eggs
• ¾ cup (160 g) sugar
• 4 tbsp extra-virgin olive oil
• 10 tbsp hot water
• 1 sachet baking powder (2 ½ tsp)
• 2 tbsp limoncello liqueur

For the cream filling:

• 2 cups (500 ml) whole milk
• 1 lemon peel
• 6 tbsp. (75 g) cornstarch (cornflour)
• 4 egg yolks
• ½ cup (100 g) caster sugar

For Garnish:

• Powdered sugar, for dusting

Step-by-Step Instructions

1. Prepare the lemon custard cream:

1. In a saucepan, heat the milk with the lemon peel and bring it to a gentle boil. Simmer for 2 minutes, then remove from heat and let cool slightly.
2. In a mixing bowl, whisk the egg yolks and caster sugar until pale and fluffy.
3. Gradually add the cornstarch, whisking continuously to avoid lumps.
4. Slowly pour in the warm milk, mixing until smooth. Return the mixture to the saucepan.
5. Cook over low heat, stirring constantly, until the cream thickens (about 5 minutes).
6. Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let cool completely.

2. Make the cake batter:

1. Preheat the oven to 350°F (180°C). Grease and flour a 20–22 cm (8–9 inch) round baking pan.
2. In a large bowl, whisk the eggs until light and fluffy. Gradually add the sugar, beating well.
3. Slowly mix in the olive oil and hot water.
4. Sift in the flour and baking powder in three batches, folding gently after each addition.
5. Stir in the lemon juice, zest, and limoncello liqueur until just combined.

3. Bake the cake:

1. Pour the batter into the prepared baking pan and smooth the top.
2. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and let the cake cool completely in the pan before transferring to a wire rack.

4. Assemble the cake:

1. Once the cake has cooled, slice it horizontally into two layers.
2. Spread the lemon custard cream evenly over the bottom layer.
3. Place the top layer back on and gently press to set.

5. Serve:

1. Dust the top with powdered sugar.
2. Slice and serve this luscious cake to your delighted guests!

Nutritional Facts (Per Serving)

Tips by Nonna for Delicious Nun’s Limoncello Cake

1. Limoncello Substitute: If you prefer a non-alcoholic version, replace limoncello with an equal amount of lemon juice.
2. Cream consistency: Ensure the custard cools completely before spreading to prevent it from running.
3. Extra Zest: Add a touch of orange zest for a citrusy twist.
4. Storage: Store in the refrigerator for up to 2 days. Bring to room temperature before serving.
5. Perfect Presentation: Garnish with candied lemon slices or a drizzle of limoncello glaze.