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 .