CANDIED PEEL WHOLE FOODS RECIPES

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LEMON SPONGE CAKE RECIPE - BBC GOOD FOOD



Lemon sponge cake recipe - BBC Good Food image

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield Serves 10-12

Number Of Ingredients 11

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

Steps:

  • Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
  • Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
  • Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
  • When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium

CANNOLI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Cannoli recipe - Recipes and cooking tips - BBC Good Food image

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Provided by Lulu Grimes

Categories     Dessert, Treat

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 17

150g plain flour
1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon
1 tsp cocoa powder (optional)
30g butter
1 egg, separated
50ml dry marsala or white wine
rapeseed oil or sunflower oil for deep-frying (see tip)
50g dark chocolate, melted
handful pistachio kernels, finely chopped
icing sugar, to dust
250g ricotta, drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
cannoli moulds (available to buy online)

Steps:

  • Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
  • Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying. It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
  • Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.
  • When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Nutrition Facts : Calories 229 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

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