Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all! We have been experiencing an issue on site where threads have been missing the latest postings. The platform host Vanilla are working on this issue. A workaround that has been used by some is to navigate back from 1 to 10+ pages to re-sync the thread and this will then show the latest posts. Thanks, Mike.
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

Substitute for limoncello

  • 04-07-2020 11:00pm
    #1
    Purple Mountain
    Registered Users, Registered Users 2 Posts: 13,300 ✭✭✭✭


    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?
    Lemon eccence?
    I want to try polenta for someone who can't eat wheat.
    Thanks.

    To thine own self be true



Comments

  • #2
    phormium
    Registered Users, Registered Users 2 Posts: 3,357 ✭✭✭phormium


    How was the limoncella used in the recipe, in the mix or as a drizzle? If in the mix I'd just add lemon zest and some extra liquid and if the drizzle then I'd make a normal drizzle with lemon juice and sugar.


  • #3
    The Orb
    Registered Users, Registered Users 2 Posts: 600 ✭✭✭The Orb


    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?
    Lemon eccence?
    I want to try polenta for someone who can't eat wheat.
    Thanks.
    Do you think that as a citrus liqueur it will be sharp ? Limoncello is very very sweet, no citrus zing whatsoever.


  • #4
    The chan chan man
    Registered Users, Registered Users 2 Posts: 824 ✭✭✭The chan chan man


    Its a common thing in Italian desserts. Unless you’re allergic i wouldn’t substitute it for anything. Live a little!


  • #5
    confusticated
    Registered Users, Registered Users 2 Posts: 1,681 ✭✭✭confusticated


    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.


  • #6
    Alun
    Registered Users, Registered Users 2 Posts: 21,487 ✭✭✭✭Alun


    I've seen it in Lidl. Pretty cheap IIRC.


  • Advertisement
  • #7
    Purple Mountain
    Registered Users, Registered Users 2 Posts: 13,300 ✭✭✭✭Purple Mountain


    Thanks everyone.
    It's used both in the mix and the drizzle.
    It's a case of it sounds too sweet and I have a non alcohol person to think of too.
    Anyone any other links to baking a cake with polenta?
    It was for the polenta I was making it.
    Thanks.

    To thine own self be true



  • #8
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,166 ✭✭✭✭the beer revolu


    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.

    This.
    But I'd add the finely grated zest of lemon, too.


  • #9
    Purple Mountain
    Registered Users, Registered Users 2 Posts: 13,300 ✭✭✭✭Purple Mountain


    the beer revolu wrote: »
    This.
    But I'd add the finely grated zest of lemon, too.

    That's in the recipe too anyway.
    Thank you.

    To thine own self be true



  • #10
    Purple Mountain
    Registered Users, Registered Users 2 Posts: 13,300 ✭✭✭✭Purple Mountain


    This is the recipe.

    To thine own self be true



  • #11
    phormium
    Registered Users, Registered Users 2 Posts: 3,357 ✭✭✭phormium


    Similar type recipe, orange could be changed to lemon.

    https://www.bbcgoodfood.com/recipes/orange-polenta-cake

    Here's another Nigella one

    https://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.


  • Advertisement
  • #12
    Purple Mountain
    Registered Users, Registered Users 2 Posts: 13,300 ✭✭✭✭Purple Mountain


    phormium wrote: »
    Similar type recipe, orange could be changed to lemon.

    https://www.bbcgoodfood.com/recipes/orange-polenta-cake

    Here's another Nigella one

    https://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.

    Thank you. Nigella looks good.

    To thine own self be true



Advertisement