Well here at Ballyknocken House and Cookery School it’s all about ‘Feeling the Love’ at the moment in preparation for Valentines Day. It started off with some fantastic news early in the week that The Irish Independent http://www.independent.ie/life/travel/top-10s/top-10-valentines-day-breaks-in-ireland-30945049.html named us as on of the THE top TEN destinations to visit with your loved one for Valentines Day. I was of course delighted and so proud to be included in the list. Here at Ballyknocken www.ballyknocken.com we really pull out all the stops for our guests, our groups and corporate clients and I take great pride in creating memories that will last a lifetime for anyone who visits us here.
We know that good strong relationships with friends, family and colleagues matters to people so, for the entire month of February we are promoting ‘feeling the love‘ with our wonderful Valentine Packages and Team Bonding Corporate Classes. The cookery classes are such a fantastic way to inspire creativity, encourage team spirit and of course that all important sense of fun and laughter. I am so passionate about good food so when you combine the love of cooking with the love of making people happy and bringing team spirit to the workplace I know it’s a match made in culinary heaven.
Come and take a look at www.irelandteambuilding.com for more information on fun team days out.
This week, I also hit the road and to a room of over six hundred in the fabulous Athlone Springs Hotel I entertained the crowd with one of my popular cookery demonstrations. The atmosphere was amazing and it was a real privilege to be asked to do it. There really was a whole lot of love in the room that night too.:-)
So have a really lovely weekend and please keep an eye out on my website www.catherinefulvio.com and my Facebook https://www.facebook.com/catherinefulviochef because I will be giving one lucky person a chance to win a signed copy of my latest cookbook ‘ Bake Like An Italian’ .
Here for your enjoyment is a much-loved recipe from the book, my delicious Limoncello & Raspberry Loaf Cake …this is sure to get the mouth-watering.
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
200g plain flour, sifted
4 tbsp rice flour
zest of 1 lemon
3 tbsp limoncello
11/2 tsp baking powder
For the topping:
100g icing sugar, sifted
60g butter, softened
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
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.