Amaretti Semifreddo
This recipe was given to me by Signora Peccini when I lived in Perugia. The semifreddo is obviously Italian but the cake using whole lemons, lots of almonds and no flour is more unusual and is possibly of Moroccan origin. Decorate the cake with flaked almonds and a sieve of icing sugar.
SEMI FREDDO:
Beat egg yolks, sugar and vanilla seeds until very pale and fluffy. In separate bowls beat cream until thick but not too stiff. Beat egg whites until very stiff.
Beat mascarpone into egg yolk mixture, fold in cream, fold in amaretti biscuits and liqueur. Finally fold in egg whites, pour into loaf tin and freeze.
LEMON AND ALMOND CAKE:
Boil the lemons whole for 40 mins until soft. When cool remove seeds and puree. Beat eggs and sugar until pale and increased in volume - 10 to 15 mins with electric hand whisk. Add almonds and lemon puree. Bake for 35-40 mins at oven 175-200°C.
Take the semifreddo out of fridge before you need it. Tip onto serving plate. Slice cake and serve with slices of the semifreddo, with a little Amaretto poured on top if desired.
Theo Hodges
Theo Hodges was born in Kent. After a degree in Graphic Design she joined J. Walter Thompson Advertising Agency as an Art Director working on accounts such as Rowntrees, Kraft and The Butter Council. While she was at University in Perugia, Italy she started collecting recipes from friends and family. In 1980 she set up her own design agency: Theo Hodges Design Consultants. For many years when they were young Theo, her sister and six cousins used to spend vacations at her Grandmother’s Victorian vicarage in Kent. ‘The thing about remembering childhood’ she says, is ‘there’s a whole lot of oblivion, and then out of it something floats up, quite sharp and clear. Many of the meals I can still see vividly and various recipes of mine were originally from Granny’s kitchen. ‘The kitchen garden was stuffed with raspberries, huge red dessert gooseberries, strawberries, runner beans, peas and much more with the hens in a shed at the back. But Granny only ate chicken breast and runner beans, followed by raspberries and Jersey cream - and therefore so did we. When raspberries were out of season, and in those days the season was much shorter, Granny made Victoria sponge cakes sandwiched with cream and home-made raspberry jam. On this limited but delicious diet we all thrived’. Theo’s mother was an excellent cook as well, and had been taught by the house- keeper at their house in Mougins, South of France. And once rationing was withdrawn in England in 1952 and good, fresh ingredients became available again, she amassed an enormous number of recipes which has formed the basis for Theo’s collection of family desserts.