Intoxicatingly delicious, these small Limoncello-soaked cakes, shaped like baby brioche, are a dessert for grownups. Neapolitan Baba, the mother of all liquor cakes, is reinterpreted and combined with authentic Limoncello made from the famed lemons of Naples.
The origins of Neapolitan Baba are in dispute. Many point to other parts of Europe as the source. All agree, however, that these moist cakes of Naples eclipsed what came before and have never been equaled.
This sophisticated dessert is exquisite alone or partnered with ice cream, custards, and fresh fruit. These small cakes can also be split open, filled with cream or custard, and topped with fresh fruit. They are best served chilled.
Each jar contains approximately twenty-two (23 ounces net weight) Baba Napoletano al Limoncello by Di Camillo Bakery. This product is manufactured in a facility that uses peanuts/nuts in some of its products.
