Okinawan Delight with Zesty Citrus Twist

Ingredients

In this Okinawan adaptation, we incorporate the unique flavors of Okinawan lemons, which are known for their distinct sweetness and aroma. The original Italian recipe is modified to include Okinawan lemon syrup and cream, giving the dessert a tropical twist. Additionally, we use locally sourced ingredients and Okinawan culinary techniques to infuse the dish with the essence of Okinawan cuisine. We alse have the original recipe for Delizia al limone, so you can check it out.

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 2 Okinawan lemons Zest of 2 Okinawan lemons
• For the lemon syrup: For the lemon syrup:
• Juice of 4 Okinawan lemons Juice of 4 Okinawan lemons
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 120ml (1/2 cup) water 120ml (1/2 cup) water
• For the lemon cream: For the lemon cream:
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 100g (1/2 cup) powdered sugar 100g (1/2 cup) powdered sugar
• Juice of 2 Okinawan lemons Juice of 2 Okinawan lemons
• Zest of 1 Okinawan lemon Zest of 1 Okinawan lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 36g, 24g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Sift the flour and baking powder into the egg mixture and gently fold until well combined.
4. 4.
   Add the lemon zest and mix gently.
5. 5.
   Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cake is baking, prepare the lemon syrup by combining the lemon juice, sugar, and water in a saucepan. Heat over medium heat until the sugar dissolves and the syrup thickens slightly.
7. 7.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes. Then, using a skewer, poke holes all over the cake and pour the lemon syrup evenly over it. Allow the cake to absorb the syrup completely.
8. 8.
   In a separate bowl, whip the heavy cream until soft peaks form. Add the powdered sugar, lemon juice, and lemon zest. Continue whipping until stiff peaks form.
9. 9.
   Once the cake has cooled completely, spread the lemon cream over the top.
10. 10.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
11. 11.
    Garnish with additional lemon zest before serving.

Treat your ingredients with care...

• Okinawan lemons — Choose ripe lemons with a vibrant yellow color and fragrant aroma. If Okinawan lemons are not available, you can substitute with regular lemons, but the flavor may differ slightly.

Tips & Tricks

• For a lighter version, you can use Greek yogurt instead of heavy cream in the lemon cream.
• To enhance the citrus flavor, add a few drops of Okinawan lemon essential oil to the lemon syrup.
• Serve the Okinawan Delight chilled for a refreshing experience.
• Experiment with different citrus fruits, such as yuzu or shikuwasa, for a unique twist on this dessert.
• Dust the top of the cake with powdered sugar before serving for an elegant presentation.

Serving advice

Serve each slice of the Okinawan Delight with a dollop of whipped cream and a sprinkle of lemon zest for an extra burst of flavor.

Presentation advice

Present the Okinawan Delight on a decorative plate, garnished with fresh mint leaves and edible flowers. The vibrant yellow color of the dessert will be visually appealing and inviting.