Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Serves 8 - 10
1/2 cup freshly squeezed lime juice (6 large limes)
1 tablespoon grated lime zest
1 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter, cut into bits
1/4 teaspoon salt
4 large eggs, lightly beaten with a fork
1/2 cup whipping cream
2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 eggs, separated
3/4 cup water at room temperature
1 teaspoon fiori di Sicilia extract*
2 tablespoons grated orange zest
1/2 teaspoon cream of tarter
For the Lime Curd - Makes 1 3/4 cups
Combine the lime juice, zest, sugar, butter and salt in the top of a double boiler. Cook, stirring constantly over medium heat until the butter melts and the sugar no longer feels gritty in the bottom of the pan. Slowly pour in the eggs, continually stirring with a spoon or whisk and cook until the mixture thickens and coats the back of a spoon.
Transfer the curd to a small bowl. Cover and refrigerate for several hours or overnight.
For the Cake
Preheat oven to 350°F.
10 inch ungreased tube pan
Mix flour, sugar, baking powder and salt in a large bowl.
Make a well in center of bowl and add the oil, egg yolks, water, extract, and orange zest. Beat until smooth with a whisk or hand held mixer.
Whip the whites with the cream of tartar until soft peaks form. Fold into egg yolk mixture
Pour into pan and bake 55 minutes or until a cake skewer inserted in the center of cake comes out clean. The cake should look golden brown and be springy to the touch.
Immediately remove cake from oven and prop upside down, placing the open funnel part of the tube pan over a wine bottle. This allows the cake to cool without collapsing. When cool to the touch, run a butter knife around the inside edges of the pan and remove the cake from the pan and set aside.
When ready to fill the cake, whip the cream until it is stiff, then fold it into the lime curd.
To fill the cake, split it horizontally into 2 layers with a serrated knife, and spread some of the curd equally between the layers.
Dust the top of the cake with confectioners’ sugar and cut with a serrated knife to serve.
This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.
This recipe is featured on show 2307 - Italian Cooking Lessons.
*You can purchase Fiori di Sicilia extract from our friends at King Arthur Flour: http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-4-oz#4974#