RECIPE
Limoncello, Lemon and Blueberry Cloud Cake
5
OF THE BEST...
Places To Dine In Barry
Often overlooked as a gastronomic destination, swing through Barry and investigate of of it’ s many fine eateries. words: ALICE PATILLO
GUILIANO’ S
1 The Parade, 01446 733340 One of Barry’ s most popular eateries, Guiliano’ s offers a relaxed and friendly atmosphere with sea views and fresh, locally sourced ingredients with their authentic Italian dishes. The prices are reasonable, with a comprehensive selection for vegetarians that even meat-lovers will be tempted by and some impeccable seafood. We recommend the tiramisu for dessert – we hear it’ s to die for.
HEDLEY’ S BISTRO
4 Bron-Y-Mor, 01446 733398 A traditional-style bistro, Hedley’ s offers good, hearty meals, where diners can bring their own booze. The seafood is recommended, but nothing compares to a good old Hedley steak. BBC1’ s How Do You Solve A Problem Like Maria? winner, Connie Fisher’ s husband is a regular, even proposing to the singer / actress in the establishment after the opening night of The Sound Of Music in Cardiff.
BARRY GATE
98 Main St, 01446 747421 / www. barrygate. co. uk This popular Indian restaurant offers a takeaway service if you’ d rather chill out in front of the TV, but eat in and enjoy a friendly service with no clean-up! They offer authentic Indian cuisine with affordable prices and reached the Top 30 of this year’ s Welsh Curry House Awards.
STREETS BRASSERIE
4 Broad St, 01446 721440 A family run restaurant, Streets Brasserie has been providing customers with a comfortable, informal and stylish dining experience for over 20 years. Their quirky decor started as a few street signs but now every inch of wall is covered in city themed memorabilia; many have been donated from local patrons. These customers are thanked by the owners with their own dedicated wall of photos, full of images of past guests who have enjoyed their classic and contemporary mix of cuisine.
THE GALLERY
2 Broad Street, 01446 735300 / www. the-gallery-restaurant. co. uk Recently renovated and reopened, The Gallery has long established themselves as one of the best places to dine in the centre of Barry. Delivering an enticingly broad range of dishes – from local seafood to steaks, burgers and some traditional British dishes – The Gallery brings together great food with local art and friendly service. words RUTH JOSEPH www. ruthjoseph. co. uk www. veggischmooze. blogspot. com
I have always had a passion for creating cakes that taste naughty but without the guilt factor, so here’ s THE cake. Deliciously moist, lemony, with a luscious creamy filling and laden with summer fruit, it even made it as runner-up in the Guardian Cook magazine! In other news, I now have a blog talking all things veggie: www. veggischmooze. blogspot. com
INGREDIENTS 6 organic free-range eggs / 150g castor sugar / 7g vanilla sugar / grated zest + juice of 1 lemon / grated zest of ½ orange / 75g plain flour / 70g ground almonds Filling: 2 tbsp Limoncello( optional) / 6 tbsp water / peeled zest of one lemon / 450g can of ready-made, low-fat custard / 500g low-fat, Greek yoghurt 3 tbsp icing sugar / juice ½ lemon / 1 punnet blueberries or other summer fruit
PREPARATION
• Preheat oven to 170c / gas mark three and line two 18½cm tins.
• Separate the eggs and place the yolks in a large mixing bowl. Add castor sugar, vanilla sugar and lemon zest and beat together until thick and creamy.
• In a separate bowl, whisk egg whites until stiff peaks form. In a separate bowl sift flour with almonds, twice if possible. Fold the dry ingredients into the egg yolk mixture along with the lemon juice and then carefully fold in the egg whites.
• Pour into a prepared cake tin and bake for approximately 30-40 minutes. When cool, fill and decorate.
• Peel one lemon with a potato peeler removing just the bare zest. Cut into fine shreds. Add to small saucepan with the sugar and water and simmer until the shreds are tender and the sugar liquid has made a sweet syrup – approximately 10 minutes. Add the Llimoncello if wanted and simmer for a few more minutes. When cool, drain the lemon shreds – a tea-strainer works well.
• Combine Greek yoghurt and custard in a bowl, add icing sugar and lemon juice and taste for minor changes in sweetness.
• Place the first cake on a decorative dish. Combine creamy filling, drizzle the cake with lemon syrup, place a layer of the creamy filling over the first layer and half the blueberries, too. Add the second cake, drizzle again with sugar syrup and cover with the remaining creamy filling. Decorate with lemon spilikins and remaining blueberries.