oliveoilandlemon

recipes for healthy living

Tag: lemon

Lemon Pistachio Cake with Yoghurt & Fruit Compote

We are just back from 2 weeks in beautiful Croatia, we spent it in Istria, which feels very Italian and is therefore close to my heart. From stunning old squares and shaded alleyways to beautiful Venetian style houses there is plenty to enjoy and sampling the wine, olive oil and cheese was part of the fun. Cafe culture is also a strong part of the lifestyle and I loved having some timeout drinking an espresso and people watching….. and sure you would have to have something to go with it, wouldn’t you?. This cake is inspired by the tastes and flavours of the area, filled with lemon zest and with a beautiful colour courtesy of the pistachios. I always say, if you are going to have some cake, make it a good one, no sense in wasting the calories on processed refined baked goods. Make it yourself and you control the quality of ingredients going in to it. This one has not too much sugar and as it is made with gluten free flour perfect if you don’t work well on wheat. I make the pistachio flour by blending pistachios and sieving to remove any bigger pieces of nuts.

Then as I have said before bring the cake into work and you won’t be able to eat too much of it! 🙂
pistachio lemon cake

Lemon Pistachio Cake with Yoghurt Fruit Compote

8oz unsalted butter
zest of 1 lemon
1 tsp vanilla extract
1/2 cup pistachio meal
3/4 cup gluten free plain flour
1/2 cup sugar
1 tsp GF baking flour
4 eggs

Oven at 150C
Mix the flour and pistachio meal together.
Grease spring-form tin well and line base with parchment paper.
Beat butter and sugar until really smooth.
Add vanilla and zest and beat to combine.
Alternately add eggs and pistachio meal and flour mix.
Add the baking powder and give a final beat to combine but don’t over beat.
Pour into greased lined spring-form tin and bake at 160C for 40 minutes until a skewer comes out clean
Serve with some yoghurt and fruit.

Lemon & Raspberry cakes – a gluten free treat

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I have mentioned before how I love to bake and it is hotly debated topic in our house as to whether it is more important to have good flavour or whether the item in question is gluten free. Even when we are out and about, I see items touted as gluten free when to be quite honest you might as well be chewing a piece of cardboard. It is getting better out there but it is still my holy grail to try and bake the perfect gluten free bread.
So I’m delighted with this recipe – a perfect light cake, a delicious lemon flavour balanced by raspberries and gluten free treat! No hockey pucks with this one and any berries will work, even small pieces of chopped apple with some cinnamon would be a great alternative.

Lemon & Raspberry Loaves
Makes 12
Oven at 180C

9oz butter
4 1/2 oz caster sugar
6 1/2 oz Gluten free flour (you can use half gf flour and half polenta too)
3 oz ground almonds
Zest and juice of 1 lemon
3 large eggs
250 gr Raspberries
Lemon syrup made from juice of 1 lemon and 1 oz sugar

Beat the sugar and butter together until light and fluffy
Beat in the eggs and flour alternating 1 egg with 1/3 of the flour
Beat in the ground almonds and the zest and juice of the lemon

Transfer to muffin or mini cake pan tins which have been greased and lightly floured
Press in 2 raspberries into each cake and bake for about 20 minutes until lightly golden and cooked through
While they are in the oven, dissolve the juice with the sugar
When the loaves are cooked, cool for about 5 minutes then remove from their tins and place on wire tray over a flat baking sheet.
Spoon the syrup over and leave them to full cooly

Lemon Butter milk Cake with Balsamic Glazed Fruit

Lemonbuttermilkcake

Early Saturday morning is when I do most of my baking, no one is up and about so little chance of a disturbance. This weekend was slightly different as we had a doggie visitor on a stay over who was very curious while I was making it – his little puppy legs couldn’t get him up high enough to see though. Im told I am on a slippery slope and it is only a matter of time but I think I will still have to hold firm! A bird maybe??

So, This is an easy cake with a lovely flavour, sharp lemon tang, topped with the last of summer fruit, go for Autumn plums when it is gone from the shops. The fact that it works equally well made gluten free flour is a great bonus as not all recipes are interchangeable. Lots of sugar though so go easy, get the exercise in to justify and as always, dont eat the whole thing!

Lemon Buttermilk Cake with Balsamic Glazed Fruit
250gr butter, softened
250gr caster sugar
Finely grated rind of 1 lemon and its juice
2 tbsp preserved lemon syrup (If you can get it, if not add the juice of an extra lemon)
5 eggs
400gr gluten free plain flour
1 tsp xantham gum
150ml buttermilk
150gr sour cream

Topping
500gr strawberries and 250gr raspberries
2 tbsp icing sugar
1 tbsp balsamic vinegar
250gr lemon curd

Oven at 170C
Beat butter, sugar and lemon rind in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time and beat well after each addition. Beat in half the flour and the xantham gum to just combine.
Whisk butter milk, lemon juice and sour cream in a separate bowl until smooth, then beat into batter. Beat in remaining flour until just combined. Divide between two 22cm-diameter cake tins that have been buttered and lined with parchment, (or you can bake in a larger deep square tine like I did and I cut it in half when cooled) Level the tops with a palette knife.
Bake, until golden and it springs back when lightly pressed (30-35 minutes in my oven). Cool slightly in tins, turn onto wire racks and cool completely.
For the topping
Hull and half the strawberries, tip into a put with icing sugar and balsamic and heat gently for a minute or 2, Add the raspberries, turn once or twice in the syrup – leave for about 30 seconds, then remove the fruit and let it cool. Turn up the heat and reduce the syrup until it is has a thicker consistency.

If you made the cake in round tins, sandwich with the lemon curd, reserving a little for the top. Cover with the fruit and pour over the glaze and serve. If you made in a flat tin, cut in half vertically (reserve the other half by freezing), cover the top with all the curd followed by the fruit and glaze.

harvey

Perfect after a day out…
cabinteelycarnival

Summer Drinks – Limoncello and Elderflower

OO&L6112

Summer is here, temperatures are soaring and plans for eating outdoors and summer cocktails are all being made. 2 weeks ago I collected a bag full of elderflower (when there was still plenty of rain about) and now I am delighted to have this in the fridge ready for any callers. Those wanting something stronger can try the other bottle, also equally good on a summer evening. Limoncello brings memories of a lunatic driver from Naples to Amalfi careering round hair pin bends and stopping at the side of the road in blistering heat to offer us granita to cool down.

There is still elderflower about if you fancy getting up in the morning to collect it otherwise try recipe #2.

Limoncello
1l bottle vodka
5 lemons (unwaxed and washed)
700gr sugar dissolved in 700ml water

Make sure you have big enough bottles to hold nearly 2 ltrs of liquid. I used old lemonade bottles which I sterilised.
Take the zest from all the lemons making sure not to include any white as it will add bitterness.
Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
When the vodka is ready add the syrup to it, leave for a further week shaking the jar regularly.

Elderflower Syrup – Delicious with sparkling water and loads of ice.

2kg white sugar, either granulated or caster
1.5 litres water
2 unwaxed lemons
About 20 fresh elderflower heads (stalks trimmed)
85g citric acid (from chemists – used for flavouring)

Put the sugar and water into a pot and gently heat until the sugar has dissolved. Give it a stir every now and again. Pare the zest from the lemons then slice the lemons into rounds. Add to the sugar and water.
Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill a washing up bowl with cold water. Give the flowers a gentle swish around to loosen any dirt or bugs. Lift flowers out, gently shake and transfer to the syrup. Add the citric acid, then stir well.
Cover the pan and leave to infuse for 24 hrs.
Line a colander with a clean tea towel, then sit it over a large bowl or pan. Ladle in the syrup – let it drip slowly through. Discard the bits left in the towel.
Use a funnel and a ladle to fill sterilised bottles (run them through the dishwasher).
This ready to drink straight away and will keep in the fridge for up to 6 weeks.

Olive Oil & Lemon Cake with Raspberries

OO&L Lemons II

This is a recipe belonging to Jamie Oliver from one of his earliest books Jamie’s Italy which I had completely forgotten about how much I loved. He makes it with Fragola Grapes,but raspberries or blueberries are delicious in it. I didn’t have as much fruit as the recipe needed so had to content myself with just putting fruit into the middle rather than onto the top as well but it was still delicious. I couldn’t resist anything containing my 2 favourite ingredients so went ahead and made do. Still warm loaded with icecream or the next day with a great coffee – a lovely treat.

4 large eggs
1 1/4 cups sugar
3/4 cup unsalted butter, melted
1/2 cup extra virgin olive oil
3/4 cup milk
1 tsp vanilla extract
3 cups unbleached all-purpose flour (I used gluten free )
1 1/2 tsp. baking powder
a pinch of salt
The zest of 3 lemons
1 lb. 6 0z. fresh fruit such as raspberries or blueberries

Oven at 170C
Butter and line a 9-inch cake pan
Beat the eggs and sugar for about 3 minutes, until thick and pale yellow
Add the butter, oil, milk and vanilla.
Mix well, then sift in the flour, baking powder and salt.
Add the lemon zests and stir with a wooden spoon until thoroughly blended.
Set aside for 10 minutes to allow the flour to absorb the liquid.

Stir about 2/3’s of the batter into your cake pan and smooth out the top.
Scatter over the fruit,
Place the cake pan in the center of your oven and bake for 15 minutes
If you are using more fruit then remove the cake from the oven and working quickly, scatter the remaining fruit over the top. Gently push them down into the cake then return it to the oven for another 30-40 minutes, until the top is a deep golden brown and the cake feels quite firm.
Put the pan on a rack to cool. After 10 minutes run a knife along the sides of the pan and turn out your cake.

Serve warm with ice-cream or cream

OO&L Raspberry Cake

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