LIGURIAN LEMON CAKE
Renowned pastry chef Pierre Herme likes this Ligurian Lemon Cake well enough to serve it plain; a lightly browned layer of meringue topped with fresh berries gives this dessert a dressier finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Make the lemon cake: Preheat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
- In a large bowl, sift flour and baking powder; set aside.
- Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
- Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
- With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
- Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
- Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes.
- Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right side up, and allow to cool to room temperature. Once cooled, the cake is ready to serve or to decorate with meringue.
- Make the meringue and assemble the dessert: Preheat oven to 475 degrees with rack in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside.
- In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks. Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks form.
- Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners' sugar.
- Bake the cake until lightly browned, 4 to 6 minutes. Garnish the cake with the mixed berries, if desired, and serve.
LIGURIAN LEMON CAKE
This is the perfect summer cake, bright and sunny with the lemon flavors being the star, and I am not ready to give into fall yet. I am sure you can still find raspberries at the market, I was able to find them without a problem. The raspberries make it just a little more special than your typical lemon cake.
Provided by Kelton.A
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
- In a large bowl, sift flour and baking powder; set aside.
- Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
- Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
- With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
- Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
- Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
- Let cool for about 15 minutes before removing the cake ring.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
BRAISED LIGURIAN CHICKEN
A Jamie Oliver recipe which I find quite delightful. Because I don't like dark meat, I make it with all chicken breasts--and they come out juicy and tender. The recipe says to add the olives with pits. I have--just remember to warn your guests.
Provided by Chef Kate
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt and pepper to taste.
- Add chicken pieces and toss until evenly coated.
- Place a large saute pan or heat-proof casserole over medium-high heat.
- Add olive oil.
- When oil is hot, add chicken pieces and saute until browned.
- Turn chicken and add rosemary and garlic.
- Continue to saute until garlic is softened, about three minutes.
- Add wine.
- When wine comes to a boil, add anchovies, olives and tomatoes.
- Partly cover pan and lower heat to medium low.
- Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces.
- To serve, discard rosemary sprigs and season dish well with salt and pepper.
Nutrition Facts : Calories 744.1, Fat 50.5, SaturatedFat 12.1, Cholesterol 175.9, Sodium 462.1, Carbohydrate 9.6, Fiber 1.3, Sugar 2.1, Protein 45.2
More about "ligurian lemon cake recipes"
LIGURIAN LEMON CAKE | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
Estimated Reading Time 4 mins
4 MOST POPULAR LIGURIAN CAKES - TASTEATLAS
From tasteatlas.com
10 MOST POPULAR LIGURIAN DESSERTS - TASTEATLAS
From tasteatlas.com
LEMON CAKE RECIPE FROM SICILY - ITALIAN CONNECTION
From italian-connection.com
BEST EVER LEMON OLIVE OIL CAKE RECIPE - AVERIE COOKS
From averiecooks.com
FLAWLESS LIGURIAN LEMON CAKE BY PIERRE ERME - EVERYDAY RECIPES
From foodservicei.com
SICILIAN WHOLE LEMON CAKE (USING AN ENTIRE LEMON: PEEL, JUICE AND …
From christinascucina.com
LEMON CAKE RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE FLAVORS OF LIGURIA IN 6 TRADITIONAL DISHES
From thegrandwinetour.com
THE BEST LEMON CAKE RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
LIGURIAN LEMON CAKE RECIPE | LEMONS + ANCHOVIES
From lemonsandanchovies.com
LEMON RICOTTA CAKE - FOOD WINE AND LOVE
From foodwineandlove.com
LIGURIANLEMONCAKE RECIPES
From recipesforweb.com
LIGURIAN OLIVE OIL CAKE RECIPE - ANNE QUATRANO | FOOD & WINE
From foodandwine.com
LIGURIAN OLIVE OIL CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TORTA DI MANDORLE: LIGURIAN ALMOND CAKE — NICK …
From nickmalgieri.com
TORTA DI MANDORLE — NICK MALGIERI
From nickmalgieri.com
MOST POPULAR LIGURIAN FOOD - TASTEATLAS
From tasteatlas.com
CNN FOOD CENTRAL: PLAIN OR FANCY LIGURIAN LEMON CAKE
From cnn.com
LIGURIA'S SACRIPANTINA CAKE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TABLESPOON ITALIAN LEMON CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ASTRAY RECIPES: LIGURIAN LEMON CAKE
From astray.com
TRADITIONAL LIGURIAN FOCACCIA RECIPE | FLIPBOARD
From flipboard.com
LIGURIAN LEMON CAKE | RESTAURANT FOOD RECIPE
From restaurantfoodrecepi.blogspot.com
10 BEST ITALIAN LEMON CAKE RECIPES | YUMMLY
From yummly.com
LIGURIAN LEMON CAKE | LINDA'S ITALIAN TABLE | LEMON CAKE, FOOD ...
From pinterest.com
LIGURIAN LEMON CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LIGURIAN LEMON CAKE
From cottageinneureka.com
LIGURIAN LEMON CAKE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
LIGURIAN ALMOND CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LIGURIAN LEMON CAKE WITH RASPBERRIES - THE AMATEUR GOURMET
From pinterest.com
LIGURIAN LEMON CAKE | RECIPE | LEMON CAKE, FOOD, CAKE
From pinterest.co.uk
LIGURIAN LEMON CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
LIGURIAN LEMON CAKE BEST RECIPES
From recipesforweb.com
LIGURIA FOODS: 10 TYPICAL FOODS FROM LIGURIA - FINE DINING …
From finedininglovers.com
LIGURIAN LEMON CAKE - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
1686 LIGURIAN LEMON CAKE | ITALY MAGAZINE
From italymagazine.com
LIGURIAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
AMAZING LEMON OLIVE OIL CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
LIGURIAN OLIVE OIL CAKE - THE PUBLISHING HOUSE
From publishinghousebnb.com
LEMON RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
LIGURIAN LEMON CAKE RECIPE BY CHEF PIERRE HERMé
From orangecoast.com
#time-to-make #course #preparation #for-large-groups #desserts #cakes #number-of-servings #4-hours-or-less
You'll also love