Tag Archives: lemon

Raspberry Limoncello Cake with Mascarpone

Standard

Raspberry Limoncello Cake with Mascarpone
Are you tired of everything pumpkin yet? I have to admit I am getting there.  As much as I love seasonal baking once in a while I just have to break the mould and do something different. The days are usually dark and dreary in the long autumn months in England and we all crave sunshine to brighten our days and give us much needed Vitamin D.  Alas, that is not in the cards for this island dweller.  Luckily the Italians have it in abundance, so they gathered and bottled it for us less fortunate people  in the form of Limoncello.
My friend was having a baby shower which seemed like a perfect opportunity to try out my new bundt pan and to use up that tub of mascarpone I randomly picked up at the store. The life of a food blogger I tell ya! We often buy things with no firm plan or a recipe knowing that when the inspiration strikes we better be ready!

In this case, inspiration struck me late at night – when my mind was too tired to apply better judgement – causing me to bake not one cake but TWO! That’s right you are in for a treat, my friends. One recipe – two cakes. What could be better?

Raspberry Limoncello Bundt CakeIngredients: (For the cake)

  • Flour, sifted-2 cups
  • Sugar- 3/4 cups
  • Baking powder- 1 1/2 tsp.
  • Baking Soda- 1/2 tsp.
  • Salt- 1/2 tsp.
  • Greek yogurt, plain- 1 cup
  • Milk-1/2 cup
  • Vegetable oil- 1/4 cup
  • Eggs- 2 large
  • Vanilla extract- 1 tsp.
  • Limoncello- 1/4 cup
  • Raspberries, fresh or frozen- 1 cup

Ingredients: ( For Mascarpone Frosting)

  • Mascarpone- 300 gr/ 1 cup
  • Whipping Cream/Double Cream- 150 ml/2/3 cup
  • Icing Sugar- 1/4 cup
  • Limoncello- 2 tbsp.
  • White Chocolate, melted for drizzling on top- 50 gr

Method: For the Bundt cake.

Preheat oven to 350F/180C. Grease your bundt pan. I like to use a pastry brush dipped in oil to brush all the little crevices of the bundt pan to make sure nothing sticks and then lightly dust it with flour.

In large bowl combine flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk yogurt, milk, oil, vanilla extract, limoncello and eggs.

Pour the wet mixture into the dry mixture and combine until blended, then gently fold in raspberries.

Pour the mixture into the bundt pan, it shouldn’t be more than 2/3 full and bake for 60-65 minutes until the cake tester comes out clean. Cool until safe to touch and remove from the pan. Cool completely and dust with some icing sugar.Raspberry Limoncello Cake

Let’s be honest, baking is tricky and one little ingredient can throw off the entire recipe. So when I stumble upon a recipe I love I am very eager to use it in different ways. Why not elevate an every day bundt to a show stopping dessert! All you need is mascarpone. 🙂
Method: For Raspberry Limoncello Cake with Mascarpone

Follow the instructions above for the bundt cake. Pour your prepared mixture into a 9″ pan and bake in the preheated to 350F/180C  oven for 40 minutes.  I would strongly urge you to not just rely on baking times provided by  recipes as oven temperatures vary. Instead, always test your cake for doneness with a cake tester or a tooth pick (I use a long metal skewer).

Cool your cake and remove from the pan. When your cake is completely cooled split it in two layers. (My trick for getting two even layers is scoring the outside of the cake with a sharp knife first, then wrapping a thick thread around the cake so it goes inside the slit and then pulling two ends of the thread while crossing them over each other. It works perfectly every time).

Now let’s make the frosting. I have to say this Mascarpone Frosting is one of my favourites. It’s no fail and as easy as a regular whipped cream frosting but since it’s more stable so if you want to pipe fancy design you can.

Mascarpone Frosting:

In a large bowl whip together your mascapone, whipping cream, icing sugar and limoncello until firm peaks form but don’t overbeat. It usually comes together in 5 minutes.

Fill your layer cake with mascarpone frosting and decorate the top with drizzled white chocolate and slices of lemon.

Raspberry Limoncello Cake with Mascarpone FrostingRaspberry Limoncello Cake with Mascarpone Frosting I can’t even begin describe how fresh and delicious this cake tastes! Soft and buttery cake dotted with bright red raspberries and then that limoncello frosting. A dream. Try it. Have a tea party.Then tell me all about it.
Raspberry Limoncello Cake with Mascarpone Frosting

Rosemary Lemon Chicken and Potatoes

Standard

Rosemary Lemon Chicken and Potatoes
Another school year announced itself with the arrival of true British weather-rain, rain and more rain. I am writing this while grieving our canceled park plans and listening to the heavy rain drops pounding on the roof of my conservatory. The message is clear-summer is over.
However, there is a silver lining in all of this. Cosy blankets, great books and delicious autumn food.
Roasted Rosemary Lemon Chicken and Potatoes is a one pot type of dish that never disappoints. The easiest yet the tastiest thing to throw together- no marinade, no countless dishes, everything prepped and done within an hour and, because it uses the cheapest parts of the chicken like thighs and legs, is also economical. No wonder it earned a permanent place on the menu in our house!
Ingredients:

  • Potatoes (halved or quartered_-1 lbs
  • Chicken legs and thighs- 6-8
  • Chestnut/Crimini Mushrooms (optional)- 8-10
  • Lemons-2
  • Garlic cloves-3
  • Rosemary- 3 sprigs
  • Olive oil- 3 tbs.
  • Salt and pepper

Method:

Preheat the oven to 450F/250C

On the cutting board chop up rosemary leaves roughly. In a mortar combine chopped rosemary, garlic, a pinch of coarse salt and 1 tbsp of olive oil and bash it all together with a pestle until you have a paste, then add the rest of the olive oil and the juice of the lemons, reserve the lemon halves.

Arrange the chicken pieces, potatoes and mushrooms on a baking tray and spoon the rosemary mixture on top making sure it covers chicken and potatoes. Stick the lemon halves wherever you have free space on the tray, they will infuse more flavour into the dish.

Rosemary Lemon Chicken
Roast in the oven for 35-45 minutes until the chicken is golden brown and the juices run clear. Halfway through the cooking baste your chicken and potatoes with the liquid at the bottom of the pan.

Rosemary Lemon Chicken and Potatoes
The recipe was adapted from Minimally Invasive.