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34 maltatoday SUNDAY 25 FEBRUARY 2018 THIS WEEK THE RECIPES Method 1. Pre-heat the oven to 180°C. 2. Sift the already sifted flour with the salt and then repeat the process (the flour should be sifted three times in total). 3. Cream the butter and sugar until pale and fluffy (approx. 5 mins). 4. Add the eggs, one at a time, scrap- ing the mixture down from the sides after every addition. 5. Add the vanilla extract and the lemon zest. 6. Add half the flour and mix well. 7. Add the sour cream and mix until incorporated. 8. Add the remaining flour and mix well. 9. Pour the mixture into a well- greased loaf pan and bake in the oven for 60-75 minutes until golden and a skewer inserted into the centre comes out clean. 10. Remove from the oven and allow to cool in the pan for 30 mins. 11. Run a knife around the edges and remove from the pan, allowing to cool completely on a wire rack. 12. Serve with fresh strawberries and whipped cream. Method 1. Pre-heat the oven to 180C. 2. Grease a bundt pan very well and then dust with flour. Set aside. 3. Break the chocolate into squares and place in a bowl with the cocoa powder. 4. Bring the cream and milk to almost a boil and then pour over the chocolate. 5. Leave to stand for 30 seconds or so and then mix until the chocolate melts and the mix- ture is smooth. 6. Sift the flour with the baking powder, bicarbonate of soda and salt. 7. In a standing mixer, cream the butter and the sugar until pale and fluffy (approx. 4 mins). 8. Add the eggs, one at a time, scraping the mixture down from the sides between every addition. 9. Add the vanilla and the orange zest and mix well. 10. Add one third of the flour mix- ture and mix well. 11. Add half the chocolate mix- ture, followed by another third of the flour mixture, the remaining chocolate and the remaining flour, mixing at every addition. 12. Pour the mixture in the pre- pared bundt tin and bake for 50 mins until a skewer inserted into the centre comes out clean. 13. Allow to cool for 30 mins on a wire rack, then, carefully, re- move from the pan and allow to cool completely on the wire rack. 14. Dust with icing sugar and serve. Lemon pound cake with fresh strawberries and cream Orange chocolate bundt cake Rachel Zammit Cutajar Ingredients • 113g butter • 1.5 cups cake flour, sifted • ½ tsp salt • 1.5 cups sugar • 3 eggs, plus one yolk • 1 tsp vanilla • ½ lemon, zest only • ½ cup sour cream To garnish Fresh strawberries Fresh cream, whipped Ingredients • 140g dark chocolate • 50g cocoa powder • 125ml cream • 125ml milk • 280g plain flour • 1 ½ tsp baking powder • ½ tsp bicarbonate of soda • ½ tsp salt • 227g butter • 350g sugar • 4 eggs • 1 tsp vanilla extract • 1 orange, finely grated zest only The success of Penfolds has been driven by the generations of visionaries and innovators. From the beginning in 1844 to today, the merging of science, art and innovation has driven Penfolds to become one of Australia's most famed and respected winemakers. Bin 51 Eden Valley Riesling captures many of the attributes of Eden Valley. The region's high altitude and cool climate induces Riesling with great finesse and elegance with a capacity for long term cellaring. South Australia has gained worldwide recognition for producing definitive world-class Riesling and Eden Valley always features. In their youth, the wines possess focused apple/ lime aromas, with a mineral edge and marked natural acidity, contributing significantly to the palate texture and flavour. Nose: Highly aromatic and perfumed. Tell-tale varietal markers ascend - primary lavender florals and native limes. Fresh and lively Palate: Tropical fruits abound. Flavours of lemon/lime curd, lemon tart and lime sorbet find instant approval from the purists. Texturally appealing phenolics enhance mouthfeel, and a wet stone acidity induces a crisp finish. Vibrant, clean and flavoursome! Food affinities: pesto pasta with shrimp and green peas. Grilled Scallops. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Penfolds Bin 51 Eden Valley Riesling, Australia