Slowly spoon the lemon juice over the hot cake. Pour the mixture into the prepared tin and bake in the middle of the oven for 30 minutes until a skewer inserted in the centre comes out clean. Let the cake rest for 10 minutes, then unmould onto a plate. There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. The ingredients are: salted butter, for greasing, 4 medium egg whites, 3… Preheat the oven to 180ºC/gas mark 4 and grease a 23cm shallow, loosebottomed cake tin. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. It’s straightforward and fun to make this great dish. Serve with a dessert wine. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising on taste. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. Here's a delicious Lemon Cake recipe from Gino - try it at home and don't forget to send us your pics! It’s great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round. Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. Here’s my super-light lemon sponge cake for you to enjoy. Melt the butter and chocolate in a large bowl set over a pan of simmering water (the bowl must not actually touch the water). It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. Mix in the almonds and chopped pistachios, then gently fold in the egg whites with a metal spoon. I lived on freshly landed seafood when I was a young boy and miss it hugely. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Making that first cut into the pizza and enjoying all the flavours oozing out is worth any amount of time you spent preparing it. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well.... Courgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers, Pizza Stuffed with Mascarpone, Salami Milano, Bresaola and Parma Ham, Pizza Tray with Anchovies, Courgettes, Garlic & Chilli, 100g salted butter, plus extra for greasing, 250g good-quality dark chocolate (70% cocoa solids). Place the lemon zest in a large bowl and add the remaining sugar with the yogurt, oil, flour and eggs. Feast your eyes on the finest super-light lemon sponge cake! From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region.