Adapted from Chef PK’s video/recipe that you can find here.

Ingredients

Genoise Sponge Cake

  • 3 Whole Eggs
  • 105g Sugar
  • 65g Flour
  • 1g Baking Powder

Lemon Curd Filling

  • 4 Egg Yolks
  • 120g Sugar
  • 2 Lemons – Zest & Juice
  • 50ml Olive Oil
  • 10g Butter
  • 4g salt

Limoncello Simple Syrup

  • 50ml Water
  • 50ml Limoncello
  • 100g Sugar

Semifreddo Filling

  • 400ml Heavy Cream, Whipped to stiff peaks
  • 4 Egg Yolks
  • 120g Sugar
  • 90ml Limoncello
  • 50g Roasted and Chopped Hazelnuts
  • 50g Roasted and Chopped Almonds

Directions

Cake Layer

  1. Crack your 3 eggs into your mixing bowl and whisk on low speed for 2-3 minutes to break the eggs down and after the eggs have broken down kick it up to high speed and start slowly adding in your 105g of sugar. Scrape down as needed and allow to mix for 10 minutes on high to get the eggs fluffy and ribbon like.
  2. Sift together 65g of plain flour and 1g of baking powder then add 1/3 of the flour mixture to your fluffy eggs and gently fold together. Once fully combined add the rest of the flour and fold together making sure to not leave any clumps of flour hidden.
  3. Line a tall 20cm square baking pan with parchment paper and pour your batter into it. Bake at 175°C for 12-15 minutes or until a toothpick comes out clean.
  4. While the cakes are baking make your limoncello syrup by adding 50ml of Water, 50ml of Limoncello and 100g of Sugar to a small sauce pot. Bring the liquid up to a simmer and once the sugar has dissolved turn off the heat and let rest.
  5. Once your cakes are done, remove them from the oven and allow to rest until completely cool. Do not remove them from the pan until they have cooled. Set aside for assembly later.

Olive Oil Lemon Curd

  1. Add 4 egg yolks to a bowl and whisk to break down the egg yolks and they become slightly lighter in colour. Once lightened add your 120g of sugar, 4g of salt, the zest of 2 lemons and the juice of 2 lemons. Whisk to fully combine.
  2. Place your bowl and mixture over a double boiler with the water at a light simmer. Do not allow the water to touch the bottom of the bowl or you will have scrambled eggs. Stir and cook until the mixture thickens. Once it has thickened remove it from the heat and begin whisking in 50ml of Olive oil. Make sure to pour in the Olive oil slowly and do not stop whisking or it may break. Continue whisking until you have added all of your olive oil and the mixture has cooled down slightly.
  3. Place the lemon curd in a jar or bowl to cool down completely.

Semifreddo Filling

  1. Add 4 egg yolks, 120g of sugar, 90ml of Limoncello and 3g of salt to a large bowl and whisk vigorously until the mixture begins to lighten in colours. Place the bowl over a double boiler and stir while cooking to prevent it from turning into scrambled eggs. Take your time and allow it to thicken. Cook the mixture until it comes to 74°C and then place it on an ice bath to rapidly cool it down.
  2. Whip 400ml of Heavy Whipping Cream to a stand mixture and mix to stiff peaks. Fold the whipped cream into the thickened egg mixture and be very gently to not deflate the whipped cream. Stir in 100g of your mixed nuts and fold to combine.

Assembly

  1. Remove the cake from the pan and peel back the parchment paper. Cut the cake into two 10x20cm rectangles to fit into a loaf tin. Trim off the top crust if you’re confident to do so, otherwise leave it.
  2. Spray the inside of your loaf tin with non-stick spray and line it with plastic wrap. Place one layer of cake into the loaf tin. Reheat your limoncello syrup and gently dab or brush half the syrup onto the cake to moisten the sponge.
  3. Add half of your semifreddo filling and gently smooth out with an offset spatula. Once it has evened out place your olive oil lemon curd into a piping bag and pipe it onto the semifreddo. Place into the freezer to firm up for about 20 minutes, then add your second layer of sponge, syrup, and semifreddo filling, smooth out and place in the freezer to freeze over night or at least 12 hours.
  4. After freezing, release the cake from the mould by gently inserting a butter knife or spatula into the sides of the pan. If it does not loosen you can use a bowl of hot water to dunk the pan in to loosen the cake. Do not do this for too long or it will begin to melt.
  5. Once freed from the pan, cut a slice of cake with a hot wet knife