Warning: this dessert is not kid friendly. Add potatoes and boil for 12-15 minutes or until tender. Smaller red potatoes need only be quartered. Peel and chop potatoes into bite sized pieces. Yes, you have to pay bills and work, but you can get mini limoncello cakes whenever you damn well, please. 400-500g (14-17 oz) Brussels Sprouts 1/2 Cup All Purpose Flour Old Bay Seasoning (1/2 tsp and 1/4 tsp) Oil for frying Bring a large pot of well-salted water to a boil. Finish it off with lemon zest as an additional topping.Įat for brunch, dessert, or even breakfast. The Glaze:ĭrizzle that yumminess over the cakes. My freezer wasn’t on the fritz it was the abundance of limoncello soaked in the cake.ĭon’t over do it. Over 4.2 million+ high quality stock images, videos and music shared by our. Pixabay users get 15 off at PremiumBeat with code PIXABAY15. I knew I brushed enough because I wrapped up a tray of cakes and froze them overnight. Download a sound effect to use in your next project.

Take a cup of limoncello and brush it on your cooled mini cakes. This dessert takes your favorite lemon cake recipe and turns it up a notch. After learning how to make Limoncello on my own, I couldn’t wait to incorporate it into a dessert. This is a simple dessert that will wow any grown up with a sweet tooth who loves lemon and spirits. Heat oven to 190C/fan 170C/gas 5 (or if you’ve roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.Everclear smells like college by the way.Will keep in the fridge for up to 3 days or freeze for up to a month. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.

Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully.Tip the flour onto a plate, then coat the cakes, tapping off the excess. Leave until cool enough to handle, then shape into 8 round cakes. Mix the sprouts with the potatoes and season to taste.

Shake dry, then shred as finely as you can. Drain and cool quickly under cold running water. Meanwhile, boil the sprouts for 3-5 mins until just tender.

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out.

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