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Jekk Joghgobkom 08.02.2020

LEMON POLENTA CAKE WITH MASCARPONE ICING

Serves 10

Ingredients

330g butter, softened

130g polenta, plus extra for dusting

300g caster sugar

4 large eggs

300g ground almonds

1 ½ tsp baking powder

4 tsp plain flour

Finely grated zest 4 large lemons

Juice of 2 large lemons

For the syrup

100g caster sugar

Juice of 1 large lemon

2 tbsp limoncello

For the icing

250g mascarpone

150ml double cream

2 tbsp icing sugar

5 tbsp lemon curd

Handful toasted flaked almonds

 

Method

-          Heat the oven to 160C/Gas3; butter a 23cm cake tin and line the base with non-stick baking paper; butter again and dust with a little polenta

-          In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time

-          Fold in the polenta, almonds, baking powder and plain flour; add the lemon zest and juice and mix well; spoon into the cake tin and smooth over the surface

-          Bake for 1 ¼ hours until a skewer pushed into the centre comes out clean (cover the cake loosely with foil if it starts to colour too much)

-          Make the syrup by heating the sugar, lemon juice and limoncello together in a small pan; when the cake is ready, remove from the oven and pierce the top all over with a skewer; spoon the warm syrup over the cake, then cool in the tin for 15 minutes; remove from the tin and cool on a wire rack

-          Beat the mascarpone, cream and icing sugar in a bowl until smooth; put the cake on a serving plate and spread with the icing; drizzle with the lemon curd, swirling it into the icing with the end of a skewer; scatter the toasted almonds on top

 

KEJK TAL-LUMI U POLENTA BL-ICING TAL-MASCARPONE

Ghal 10 persuni

330g butir, imrattab

130g polenta, u ftit extra biex troxx

300g zokkor fin

4 bajdiet kbar

300g lewz midhun

Kuccarina u nofs baking powder

4 kuccarini dqiq plain

Qoxra mahkuka fin ta’4 lummijiet kbar

Meraq ta’ 2 lummijiet kbar

Ghal julep

100g zokkor fin

Meraq ta’lummija kbira

2 imgharef limoncello

Ghall-icing

250g mascarpone

150ml krema doppja

2 imgharef icing sugar

5 imgharef baqta tal-lumi (lemon curd)

Ponn lewz imfarrak, inkaljat

 

-          Sahhan il-forn ghal 160C/Gas3; idlek forma tal-cake ta’23cm u iksilha l-qiegh bil-karta tal-forn; idlek il-karta u roxx ftit polenta fil-wicc

-          Go skutella, habbat il-butir u z-zokkor flimkein sakemm jiccaraw u jihfifu, imbaghad zid il-bajd wahda, wahda u habbat sew

-          Dahhal il-polenta, l-lewz, il-baking powder u d-dqiq f’it-tahlita; zid il-qoxra u l-meraq tal-lummij u hallat sew; ferragh it-tahlita gol-forma tal-cake u l-lixxa l-wicc

-          Sajjar ghal siegha u kwart sakemm meta d-dahhal seffud, johrog nadif (ghatti l-wicc bil-foil jekk tara li qieghed jihmar wisq

-          Biex taghmel il-gulepp, sahhan iz-zokkor, il-meraq tal-lumi u l-limoncello; meta l-cake jkun lest, nehhih minn gol-forn u taqqablu l-wicc kollu b’seffud; ferragh il-gulepp shun fuq il-cake kollu mbaghad hallih jiksah gol-forma ghal 15 il-minuta; nehhi minn gol-forma u hallih jiksah fuq rack tal-wire

-          Habbat flimkien il-mascarpone, l-krema u l-icing sugar sakemm jillixxaw; poggi l-cake fuq platt li s-servih fih u ifrex l-icing fil-wicc; itfa l-lemon curd fuq l-icing u dawwru go fih bit-tarf ta’ seffud; roxx il-lewz inkaljat fil-wicc

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