Sorrento Part 2 – behind the scenes

IMG_5966_small (2) Catherine Lemoncello

Another reason to visit Sorrento:

Sorrento is famous for its abundance in lemons and more importantly Limoncello…

The variety of lemons grown in the region of Campania are known as the Sorrento Lemon, highly fragrant and used for their juice and peel. Sorrento lemons are harvested year around with bumper crops in Spring and Autumn, these highly regarded lemon variety have recently received recognition of Protected Geographical Indication (PGI). Back in the day, at the turn of the 20th Century, Sorrento Lemons were sold individually and could only be handled by women whose nails were neatly trimmed and wore cotton gloves to handle them. The Sorrento Lemon is one of the riches in Vitamin C and makes wonderful syrup, lemonades, desserts, liqueurs and make a great addition to savoury dishes and salads; not to be missed!

So while in Sorrento enjoy a Limoncello, the local liquer and be sure and go shopping for other wonderful local produce in the downtown outlet of organic farm Fattoria Teranova where you can buy sweet and savoury preserves, cheeses and YES Limoncello safe in the knowledge that it is local.

If you have been and have the remainder of a bottle of Limoncello in the cupboard then no better time then now to use it to make my latest Limoncello delight;

Catherine x

Limoncello and raspberry tea loaf_small

Limoncello and Raspberry Loaf Cake

PAGNOTTA DOLCE A L LIMONCELLO E LAMPONI / MAKES 1 X 900G LOAF

I’m a big fan of limoncello, though I tend to use it mostly in cakes, creams and desserts rather

than have it in a glass! It adds a zing that livens up everything. This loaf is lovely with a good

cuppa – try fennel tea for a change.

For the cake:

150g golden caster sugar

50ml extra virgin olive oil

4 eggs

200g plain flour, sifted

4 tbsp rice flour

125g raspberries

zest of 1 lemon

3 tbsp limoncello

11/2 tsp baking powder

For the topping:

100g icing sugar, sifted

60g butter, softened

100g mascarpone

zest of 1/2 lemon

10 raspberries, to decorate

edible flowers, to decorate

1 Preheat the oven to 170°C/fan 150°C/gas 3. Line a 900g (2lb) loaf tin with baking

parchment.

2 Using an electric beater, whisk the sugar, olive oil and eggs together until light and fluffy.

Fold in the flours, raspberries, lemon zest, limoncello and baking powder.

3 Pour into the prepared loaf tin and bake for 30–35 minutes, until a skewer inserted into

the centre comes out clean. Transfer to a cooling rack and remove from the loaf tin after

20 minutes to cool completely before decorating with the frosting.

4 To make the topping, use an electric mixer to beat together the icing sugar and butter

until pale and fluffy. Fold in the mascarpone and lemon zest.

5 When the cake is completely cool, spread over the topping. Arrange the raspberries and

edible flowers on top to decorate.

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