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It's so italian easter cake with a cappuccino swirl & glaze

It's so italian easter cake with a cappuccino swirl & glaze

Cakes

Here is a recipe I created for a Bundt contest many years ago. I won a trip to San Francisco and competed in a fabulous baking school there. All the competitor's cakes looked delicious but the one I knew would win and did win was a Lemoncello cake. This contest and trip were one of the highlights of my life. Here is what I wrote about this recipe: <br />Easter means springtime fresh as the taste of this unique cake achieves so well . A family favorite, this Easter dessert is shaped into a beautiful Chrysanthemum flower with the NordicWare Bundt Pan. I have created an Italian-inspired dessert with the crunch of cornmeal and toasted almonds. The cappuccino swirl hints of cappuccino, brown sugar and cinnamon. To top if all off, a glaze with Espresso & Kahlua accents. Serve on the plate topped with whipped cream and sliced strawberries drizzled with Kahlua. Sprinkle with cinnamon-sugar. <br />Cooks Notes: For ground almonds; toast and cool sliced almonds; finely grind in a food processor. Measure required amount for recipe. Butter should not be too soft; bring to 60-65 degrees for the best results as creaming heats the butter further. <br />You can also use sold shortening brushed into the groves of the pan and then coated with Wondra flour.

Oct. 1, 2021, 11:49 a.m.