LCBO Food & Drink Early Summer 2023

TITLE TK THE BACK PAGE

Inspired by brunch’s beloved Mimosa, this moist, citrusy cake gets its sparkle from Prosecco. A Splash of Prosecco

If the glaze needs thinning out, add a splash of Prosecco.

MIMOSA BRUNCH CAKE (P. 145)

Filled with a ribbon of marmalade, iced with a tangy glaze and topped with candied peel, this showstopping Bundt cake celebrates the perfect union of oranges and sparkling wine. Prosecco plays more than a sup porting role—its bubbles lighten the batter for a more tender crumb, its acidity tempers the sweet preserves, and it’s the perfect poaching liquid for orange zest. WHAT WE USED Naturally, you want a Prosecco that could pull double duty in a Mimosa. That’s why we went with Bottega Vino Dei Poeti Prosecco DOC ( LCBO 897702, $17.95 ), a dry, fruity and balanced sparkling wine.

—By Carol Dudar

PHOTOGRAPHY BY MAYA VISNYEI; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

148 FOOD & DRINK EARLY SUMMER 2023