LCBO Food & Drink Autumn 2015

TWISTS  OLIVE OIL DESSERTS

1 Preheat oven to 350°F (180°C). Butter or spray with nonstick coating and line bottom of a 5 x 9-inch (12 x 23-cm) loaf pan with parch- ment. Set aside. 2 In a large bowl, using a whisk, blend the yogurt, eggs, lemon zest, vanilla, poppy seeds and sugar. 3 In a small bowl, using a whisk, blend the flour, baking powder and salt, breaking any clumps. 4 Add the dry ingredients to the egg and yogurt mixture; blend until well combined. Add the oil and stir it in. 5 Pour batter into the loaf pan and bake until a cake tester inserted into the centre comes out clean, about 60 minutes. 6 Set a cooling rack over a piece of foil or parchment or on a cookie sheet. You’ll need it later, when you glaze the loaf. 7 Cool the cake in the pan for about 10 min- utes, run a dull knife around the edges, then transfer to the cooling rack.

8 With cake tester or toothpick, poke about a dozen holes into the top—going about half- way through the loaf. 9 Using a pastry brush (a spoon will do in a pinch), spread warm Limoncello-Spiked Lemon Glaze over the still warm cake. You may need to pause to allow the liquid to soak in before adding more, but do use it all up. Brush the sides of the loaf, too! While the loaf cools, make the Candied Lemon Slices. Makes 1 loaf that is 5 x 9 inches (12 x 23 cm) or 2 small loaves

With the addition of Greek yogurt, lemon-fla- voured olive oil and limoncello, we’ve taken the classic lemon loaf up not one, not two, but three notches—at least! Not only does the glaze add yet another layer of flavour, it adds moisture to the crumb and crunch to the crust. Don’t skip this delicious step! 1 cup (250 mL) full-fat, plain Greek yogurt 3 large free run eggs Zest of 1 lemon ½ tsp (2 mL) vanilla extract 3 tbsp (45 mL) poppy seeds 1 cup (250 mL) sugar 1½ cups (375 mL) all-purpose flour 2 tsp (10 mL) baking powder ½ tsp (2 mL) sea salt ¼ cup plus 2 tbsp (60 mL plus 30 mL) lemon-infused olive oil 1 batch Limoncello-Spiked Lemon Glaze (recipe p. 148) Candied Lemon Slices as optional garnish (recipe p. 148)

WHAT TO SERVE Martini & Rossi Asti LCBO 253948, $13.95

Sophia’s Lemoncella LCBO 897645, $20.30

Lemon Yogurt Poppyseed Olive Oil Loaf with Limoncello ‑Spiked Glaze & Candied Lemon Slices

46  FOOD & DRI NK AUTUMN 2015