I stumbled onto this great Italian food blog yesterday when I was searching for a dessert that uses sponge cake that isn’t trifle… Urrrgh I so cant think of any worse combination than jelly, custard, whipped cream, soggy cake and fruit!
Anyways this came up and it just seems gorgeous. Ok. so its sort of a simplified version… but no jelly or custard! Doesn’t it sound good? And oh so pretty too… What can I say but thank you Ilva Beretta from Lucullian delights!ORANGE DRENCHED SPONGE CAKE DESSERT WITH YOGHURT
freshly squeezed orange juice
honey or sugar
– Cut the sponge cake into finger style pieces.
– Put orange juice and honey in a small pan, 1 cup juice to 1/2 cup sugar, and simmer until thickened and syrupy. Leave to cool down.
– Whip cream until it folds nicely, not too firm as it makes it difficult to mix with the yoghurt. Add yoghurt at a 50/50 ratio of cream and yoghurt, and whisk another 15 seconds until blended.
– Soak the sponge fingers in the orange syrup then layer into small bowls. Add a dollop of the yoghurt cream, then another couple of sponge fingers. Top with a sprinkle of chopped walnuts and finish with a drizzle of orange syrup.…In fact I ended up making a complete dinner from my favourite food blogs
Carla from Easy as vegan pie has posted some gorgeous photos in the last couple of weeks from the raw menu at Veggie bar on Brunswick street – I made three salads inspired by the fennel, pear and rocket salad, avocado and spinach salsa; and raw courgette fettuccine.
Delicious! …Though I altered mine slightly – Braising the fennel and adding quinoa to the salad, and using a spinach and feta sauce with the fettuccine, rather than a raw cashew alfredo. Sorry for the lack of photos… Was in such a hurry to gobble it all up! I think I wanna go eat at veggie bar real soon though now!