Italian Limoncello Cake

Italian Limoncello Cake

I had some Limoncello liqueur left over from Christmas when I made Limoncello champagne cocktails so I thought, why not use up the last bit for a delicious Italian cake to serve after my Pork Chop and Sauerkraut dinner. It's in the oven now and it's filling up my house with it's gorgeous citrusy fragrance. Life is good!

1 cup of plain Greek Yogurt, 2 eggs, 1/3 cup of canola oil, 2 tsp. of pure lemon extract or 1 tsp of lemon zest, 1/4 cup of Limoncello, 1 cup of sugar, Mix together. In a separate bowl mix the dry ingredients, 2 cups of flour, 1 1/2 tsp. baking powder, 1/2 tsp. of baking soda. Add the mixed dry ingredients to the wet ingredients and mix until just blended. Pour the batter into an 8 inch round prepared pan.  Optional, sprinkle with a pinch store-bought lavender.

Bake in a 350 degree oven until the cake is nice and brown and you can insert a toothpick into the centre of the cake and the toothpick comes out clean - which will be about 35 minutes. Take out of the oven and cool.

Then make a "glaze" from another 4 tbsp. of Limoncello and 3/4 cup of icing/confectioners' sugar. Poke tiny holes all over the top of the cake with a fork and spread the glaze over top of the cake. Absolute heaven.

Hy's Encore Cheese Bread

If you've ever been to a Hy's Encore Steakhouse, you have probably ordered their succulent and soft moan-inducing cheese bread. Last time I was at Hy's, in April, I really had a good look at their bread. How is it that you don't actually see any cheese slices on it? I turned over the bread and there were no grill marks, it just looked toasted. When I took a bite I tasted mostly "aged" cheese, cheddar yes, but something else.  Want to know the secret?  Well, the truth is, it really isn't a secret at all because the same "Hy's" recipe is on several websites and let me tell you, IT IS FLIPPIN' AMAZING! Now whether it is the actual recipe, we will never know. What I do know however is that it smells and tastes just the same. Enjoy!

Put your oven to broil, 500 degrees.

6 pieces of white Texas toast or 6 thick slices of another white bread
butter and cheese mix

Here is the recipe for the butter and cheese mix.  You will need 1/4 cup of soft butter, 1/4 cup of some good aged shredded cheddar cheese,  1/4 cup of shredded Swiss cheese and then 1/4 cup of Grana Padano cheese or authentic Parmesan cheese from a block (no pre shredded, and not powdered...though wouldn't it be funny if powdered Parm was the secret?!), 1 tsp. Worcestershire, 1/4 tsp. white pepper.

In a mixing bowl combine and blend the butter and cheese mix until smooth.  To be honest I think doubling or tripling this batch would be even better so you can really pile on the butter cheese mix. Why not make extra and do a test piece?

Toast one side of each slice under the broiler until just brown. Be careful not to burn.
Take the toast out of the oven and cool. Once it's been cooled, butter each piece of toast on the untoasted side with butter and cheese mix and once again pop under the broiler until the butter cheese mix is melted and golden brown. For the record, I only had French Bread, so will do the Texas Toast thing next time!  Enjoy!

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Cut into slices and then serve on some tin foil to make it look just like Hy's!

Enjoy!!!