Comments on Pomiane: Recipe: Flourless Limoncello Cake

I don't see why not; if the budget will stretch to...

2010-03-03T10:58:08.616Z

I don't see why not; if the budget will stretch to a couple of tablespoons of cooking brandy as a substitute, that would give you the same depth, even if a slightly dfferent end result. Even withouth, though, it ought to work pretty well.

Any chance that this recipe would work without the...

2010-03-03T10:42:03.974Z

Any chance that this recipe would work without the Limoncello - we are now living on a pension and have to watch the pennies.

I've never come across a comprehensive one, but ge...

2009-08-12T07:58:06.146Z

I've never come across a comprehensive one, but generally work on the basis that flour is 75% carb, sugar is 100% and the greener the vegetable then the lower it is in the carb range (potatoes and parsnips are by far the worst offenders). I do have various bits of data about this which I've accumulated over time, and will try and consolidate them into a post sometime soon...

Am wondering, is there a carbohydrate count availa...

2009-08-11T22:19:56.263Z

Am wondering, is there a carbohydrate count available?

Hmmm.....now you're asking! I don't know the name ...

2008-01-29T11:21:00.000Z

Hmmm.....now you're asking! I don't know the name of it, but if you leave the main piazza from its highest side, with the Commune building directly behind you, and go through to the main street beyond, turn left and go steeply uphill for a couple of hundred yards, the Pasticceria in question is in a small side street to the right - it looks like a dead end, but in fact isn't, it's a sort of dog-leg, and the shop is facing you as you leave the main street. If you get as far up on the main street as the Palazzo Chigi Saraceno on the left, you've gone too far. (I hope this isn't as useless as the directions once given to me for a wonderful knife shop in Perugia, which led to a wasted - and knifeless - afternoon....!)

Do you know the name of this shop in Siena or have...

2008-01-28T18:18:00.000Z

Do you know the name of this shop in Siena or have any other descriptions of it? Since I will be there in May is it worth a visit there?

IMHO this is better than the Orange Cake, in that ...

2008-01-28T06:56:00.000Z

IMHO this is better than the Orange Cake, in that there's a bit more going on. The almond flavour is a lot more present, for starters, which plays well with the heft of the lemon. I've added almond essence in this recipe where in previous times they would have used a bitter almond for the same purpose - I believe the ratio was one bitter one to ten normal ones - as a way of bringing out the flavour. Very hard to find these days in general, due to their high level of toxicity, but there is an old fashioned little shop in a small side street in Siena, off to the right just before the Palazzo Chigi Saraceno where they can normally be found....

I have an abundance of lemons right now so this is...

2008-01-27T19:55:00.000Z

I have an abundance of lemons right now so this is a timely recipe. It looks delicious!

So funny that you should post this, I was thinking...

2008-01-27T19:11:00.000Z

So funny that you should post this, I was thinking that I should make "the orange cake" with lemons today - it's exactly the same recipe but with oranges (or clementines for a change), although I don't add any kind of essence where you have limoncello. But I see now that an orange liqueur, or perhaps orange blossom essence, would be a good addition. I made a stab at looking for a method, and found a vastly inferior one in N Slater's Kitchen Diaries (flour and less almonds) - so thank you :)

Joanna