Thee met Aimée

Iets lekkers met een bite!

Thee met Aimée

Limoncello semifreddo [lemon ice cream cake]

Making your own ice cream can be tricky, and often requires very specific equipment. That is why I’m such a big fan of semifreddo: “Semifreddo (pronounced [semiˈfredːo]Italianhalf cold) is a class of semi-frozen desserts, typically ice-cream cakes, semi-frozencustards, and certain fruit tarts. It has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream” (Wikipedia).

I was looking for inspiration for a dessert incorporating limoncello when I came across my peer Caroline’s Blog. She had posted a recipe for limoncello semifreddo, which to me sounded like a win-win. In fact, the dessert turned out to be just that — even though in the end I made it without the lemon sauce/syrup.

The preparation is pretty straight forward: the semifreddo consists of a cream cheese & lemon curd mixture, layered in a cake tin between lemoncello+lemon juice+sugar-soaked lady fingers. For those of you that don’t master the Dutch language, I translated the ingredients:

– zest and juice of 1 lemon
– 2 tbsp fine sugar
– 80 ml limoncello
– 325 g lemon curd (I happened to have 1 jar of home-made lying around, which was just the right amount)
– 250 g cream cheese
– 250 g mascarpone (italian cream cheese)
– approximately 24-30 lady fingers

For the sauce/syrup
– 100 g fine sugar
– 1 lemon, the zest in long thin pieces
– juice of 1 lemon

One week later, I started experimenting, and mixed molten chocolate and sugar with the cream (in stead of lemon curd), and soaked the lady fingers in rum (in stead of limoncello). That is all it took to create another beautiful dessert, and as I’m writing this I start getting even more variation-ideas…

Lemon & poppy seed bundt cake [Citroen & maanzaad tulband]

If you’re looking for a light treat that looks great on the table –but doesn’t take too much time to make– this is it. All this cake needs is a little powdered sugar on top to bring some rustic glamour to your brunch, tea or coffee.

The base is formed by a classic sponge cake [or, in Dutch, biscuit cake], which is very light & fluffy and doesn’t contain fats like butter or oil. The most important factor in the preparation is handling the egg whites and yolks separately, so you can beat in as much air as possible. As long as you keep the yolks out of the whites, you’re golden!


5 large eggs, separated

150 g granulated sugar

1 teaspoon vanilla sugar / 3 drops vanilla extract

125 g plain flour

pinch of salt

grated lemon zest – to taste, but at least from 1 lemon

poppy seeds – to taste (and tasting the batter is fortunately not too unpleasant)

  1. Preheat the oven to 180 degrees Celsius.
  2. Beat the egg yolks and sugar until light and creamy (and tripled in volume), and add the vanilla & lemon zest
  3. In a separate bowl, beat the egg whites to a fluffy foam.
  4. Gently spoon together the mixtures, add the flour and salt (through a sieve) and also gently spoon the flour into the mixture. Make sure it is mixed thoroughly, but try to work the batter as little as possible to keep in the air bubbles.
  5. Poor the mixture in the (buttered) bundt cake pan.
  6. Bake for about 25 minutes.
  7. When finished, the cake should feel elastic and a toothpick should come out clean.