🍰 Sweet Recipes

Soft Lemon Cake

Ingredients

• 3 eggs

• 200 g sugar

• 250 g all-purpose flour

• 100 ml vegetable oil

• 100 ml lemon juice

• Grated zest of 2 lemons

• 1 packet baking powder

Preparation

1. Beat the eggs with the sugar until light and fluffy.

2. Add the oil, lemon juice, and lemon zest.

3. Incorporate the sifted flour mixed with baking powder.

4. Pour the batter into a greased and floured baking pan.

5. Bake at 180°C for 35–40 minutes.

Lemon Cream (lemon curd)

Ingredients

• 3 eggs

• 150 g sugar

• 100 ml lemon juice

• Zest of 1 lemon

• 80 g butter

Preparation

1. In a small saucepan, mix eggs, sugar, lemon juice, and zest.

2. Cook over low heat, stirring until the cream thickens.

3. Remove from heat and stir in the butter, cut into pieces.

4. Let cool and store in the fridge.

Citrus Tart

Ingredients

• 300 g shortcrust pastry

• 250 g orange or lemon marmalade

• Orange zest for decoration

Preparation

1. Roll out the pastry and line a tart pan.

2. Prick the base with a fork and spread the marmalade.

3. Decorate with strips of pastry arranged in a lattice.

4. Bake at 180°C for 25–30 minutes.

🥗 Savory Recipes

Fennel and Orange Salad

Ingredients

• 2 fennel bulbs

• 2 oranges

• Black olives, to taste

• Extra virgin olive oil, salt, pepper

Preparation

1. Slice the fennel thinly.

2. Peel the oranges and cut them into segments.

3. Combine fennel, oranges, and olives on a plate.

4. Season with olive oil, salt, and pepper.

Spaghetti with Lemon

Ingredients

• 320 g spaghetti

• 1 lemon (juice and zest)

• 50 g butter

• Grated Parmesan, to taste

• Chopped parsley

Preparation

1. Cook the pasta in plenty of salted water.

2. Melt the butter in a pan, add lemon juice and zest.

3. Drain the pasta al dente and toss it in the pan with the sauce.

4. Serve with Parmesan and fresh parsley.

Swordfish with Citrus

Ingredients

• 4 swordfish steaks

• Juice of 1 orange and 1 lemon

• Extra virgin olive oil

• Salt, pepper, parsley

Preparation

1. Marinate the swordfish steaks with citrus juice, oil, salt, and pepper for 30 minutes.

2. Cook in a pan or on the grill for 3–4 minutes per side.

3. Serve with a drizzle of strained marinade and fresh parsley.