To thine own self be true
Purple Mountain wrote: »
There's a recipe in last Saturday's Irish Independent for a polenta cake with the Italian liqueur Limoncella (at least that's what Google tells me Limoncella is).
Nobody in this house likes the thought of a citrus liqueur plus I've looked out for it and can't see it.
What could I substitute the liqueur for?
I want to try polenta for someone who can't eat wheat.
confusticated wrote: »
If you can't find it I'd make a thin syrup of lemon juice and sugar and add the same quantity of that. It is nice though, and very sweet as others have said! Wouldn't use lemon essence, you'd need far less of it and the consistency is likely to be different with less liquid. Actual lemon in some form would be better.
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the beer revolu wrote: »
But I'd add the finely grated zest of lemon, too.
phormium wrote: »
Similar type recipe, orange could be changed to lemon.https://www.bbcgoodfood.com/recipes/orange-polenta-cake
Here's another Nigella onehttps://www.nigella.com/recipes/lemon-polenta-cake
I have used polenta in cakes and don't like it, too gritty a texture for my liking, prefer just all ground almonds.