A good friend once bought me a lemon tree and, it is safe to say, I’ve never got a lemon from it. Thankfully, these are easily purchased from your local fruit and veg shop...
As we approach summer and come into the brighter weather at this time of year, I love updating the menu to include lighter dishes and lemons play a central part in this.
With summer dinner parties on the horizon, this week’s recipes include two simple yet very impressive citrusy treats: polenta and yoghurt cake and limoncello syllabub with amaretti.
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Polenta and Yoghurt Cake
Ingredients
- 3 eggs plus 3 egg whites
- 200g sugar
- 100g olive oil
- 70g groundnut oil
- 340g natural yoghurt
- 200g instant polenta
- 100g plain flour
- 2 tsp baking powder
- 1 orange, zest and juice
Method
- Start by preheating the oven to 160C. In a large bowl, beat the eggs and sugar until light and fluffy. Next, mix in the olive oil, groundnut oil, yoghurt, and the zest and juice of an orange, continually beating slowly until thoroughly mixed.
- Then, mix in the polenta, flour and baking powder thoroughly and slowly.
- Pour ingredients into a non-stick 1 x 19-inch baking tin and place in oven for 35 minutes until golden. Check that the cake is thoroughly cooked by probing the centre (an old-fashioned knitting needle works well). Leave to cool and remove from the tin.
- Serve at room temperature with yoghurt or ice cream.
Limoncello Syllabub with Amaretti
Ingredients
(Serves 6)
- 2 lemons, juice and zest
- 75ml limoncello
- 300ml double cream
- 100g golden caster sugar
- 6 amaretti biscuits, crushed
Method
- To start, juice and zest the lemons, mixing with the limoncello.
- In a separate bowl, whip the double cream and caster sugar. Next, slowly drizzle in the lemon mixture and whisk.
- Divide the mix into six glasses and place in the fridge to chill for up to 60 minutes prior to serving.
- When serving, sprinkle with crushed amaretti biscuits.
