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Substitute for limoncello

  • 04-07-2020 11:00pm
    #1
    Purple Mountain
    Registered Users Posts: 12,990 ✭✭✭✭


    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 Posts: 3,290 ✭✭✭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 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 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 Posts: 1,680 ✭✭✭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 Posts: 21,418 ✭✭✭✭Alun


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


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  • #7
    Purple Mountain
    Registered Users Posts: 12,990 ✭✭✭✭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 Posts: 16,738 ✭✭✭✭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 Posts: 12,990 ✭✭✭✭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 Posts: 12,990 ✭✭✭✭Purple Mountain


    This is the recipe.

    To thine own self be true



  • #11
    phormium
    Registered Users Posts: 3,290 ✭✭✭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.


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  • #12
    Purple Mountain
    Registered Users Posts: 12,990 ✭✭✭✭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



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