recipeaugust

INGREDIENTS
Sponge	Filling	"Cream"	Decoration
6 oz margarine	Lemon cheese	250g mascarpone cheese	Zest of 1 lemon
6 oz sugar		200g Greek yoghourt
3 eggs		2 tablespoon caster sugar
6 oz self-raising flour		2 tablespoons limoncello
Juice of 1 small/medium sized lemon

METHOD
1. Cream together sugar and margarine.
2. Add eggs one at a time and whisk well.
3. Mix in the flour and then stir in the lemon juice.
4. Bake for 50minutes at 190degrees C in a 7 inch lined cake tin. (This time works for my fan-assisted oven)
5. Allow to cool and then cut horizontally into three slices.
6. Sandwich together the bottom and middle slices with lemon cheese.
7. Whisk together the mascarpone, yoghourt, caster sugar and limoncello to give a stiff "cream"
8. Spread the "cream" between the top and middle slices and then use it to cover the top and sides of the gateau.
9. Sprinkle the lemon zest over the top and then chill in the fridge for at least 1 hour before serving.

Ted developed this recipe so that we would have a means of using up all the Limoncello that we brought back from Sorrento this summer. Vico Equense was the resort where we stayed. Don't we always come back from holidays with the local liqueur and then find out that it's not quite the same at home!! The only trouble is that the recipe is so good that when the limoncello has gone we shall have to go hunting for another lemon liqueur. Maybe we'll just have to go back to the Sorrento Peninsula. Next month we will post our recipe for homemade lemon cheese. © AEJ 25 August 2001