2 cups lemon juice – about 8 lemons
3/4 cup confectioners’ sugar
3 cups simple syrup – 3 cups sugar 3 cups water
tiny pinch of salt
1 tsp vodka
1 gram of xanthan gum – you can find it at most health food stores
zest 2 lemons before juicing
add lemon zest to 3 cups of sugar and mix with confectioners’ sugar
heat water to a simmer
pour hot water over sugar, mix well, chill in refrigerator
Combine simple syrup and 1.5 cups of lemon juice in the ice cream maker; add remaining juice to taste, chill. If you have an ice cream maker follow directions for your ice cream maker. If not, place mixture in a pre-frozen pan (large and shallow) freeze, take out every hour and scrape with a fork to make granita.
Blood Orange Harrisa Cake
Double the cake recipe to make a full sheet.
6 eggs separated
1/2 cup of caster sugar or granulated
1 cup of sweetened shredded coconut
1 cup of all-purpose flour, sifted
2.5 cups of semolina flour
2 tbs ground, unsalted almonds
4 tsp baking powder
1 cup vegetable oil
1.5 cups Blood Orange juice (zest oranges first)
2 tsp Blood Orange zest
1 cup Lemon Marmalade
1 tsp Orange Blossom water
1 cup chopped unsalted pistachios
1 cup of water
1 cup of sugar or honey
1 tbs Orange Blossom water
Pre heat the oven to 350 degrees
In a standing mixer, beat the egg whites and the sugar until they hold stiff peaks – about 8-10 minutes. Meanwhile combine all the dry ingredients into a bowl. In a separate large bowl beat the egg yolk, gradually pouring in the oil, juice, orange zest, marmalade and Orange Blossom water. Once fully combined, add the dry ingredients in stages, then carefully fold in the egg whites. Pour the mixture into a greased 13″ x 9″ baking dish and bake for 30 minutes or until the cake is golden. Once fully cooked, take out of the oven and pour the syrup mixture evenly over the top of the cake.
You must make 2 sheets of cake. You can either split the batter into two smaller cake pans or make double the recipe. Let the cakes cool. When fully cool remove from the cake pans, shave off the top layer and cut the sides so you have perfect layers for the cake. Put one slice back in a clean baking dish and coat it with a layer about 1 thick of sorbet, then place the top layer on the sorbet and freeze. Serve with the pistachios on top.