Substitute for limoncello

Purple Mountain · 04-07-2020 11:00pm #1

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.

phormium · 05-07-2020 7:42am

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.

The Orb · 05-07-2020 7:56am

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.

The chan chan man · 05-07-2020 8:28am

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

confusticated · 05-07-2020 11:47am

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.

Alun · 05-07-2020 11:54am

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

Purple Mountain · 05-07-2020 1:27pm

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.

the beer revolu · 06-07-2020 12:19pm

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.

Purple Mountain · 06-07-2020 12:22pm

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.

Purple Mountain · 06-07-2020 12:23pm

This is the recipe.

phormium · 06-07-2020 5:58pm

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.

Purple Mountain · 06-07-2020 9:12pm

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.

Substitute for limoncello

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