Limoncello Cake


150g flour
150g corn flour
100g butter
250g mascarpone
250g sugar
A pinch of salt 
3 eggs 
Zest of two oraganic lemons
2 tbsp limoncello
1 tsp baking powder 
Remove the zest of  a lemon using a grater.
Avoid the white pith of the lemon which gives a bitter taste to the cake.
Preheat oven to 180°C.
In a bowl beat eggs.
Cream together the mascarpone, butter, sugar & salt .
Add beaten egg & mix well.
Sieve both flours and baking powder together and fold into the cake mixture.
Add limoncello & lemon zest.
Mix well & pour the batter into the greased cake pan.
Bake for 30- 35mn until risen & golden-brown.
Cut & serve for tea.