Sweet Recipes

Ingredients

• 125 g butter
• 1 tsp vanilla essence
• 1/2 cup caster sugar
• 2 eggs
• 1/2 cup milk
• 1 1/2 cups self-raising flour
• 1/2 cup unsalted butter, softened
• 1 cup Cavtat Citrus Powder
• 1/2 cup Lokrum Lavender Powder
• 1-2 tbsp thickened cream

Directions

1. 1Combine all ingredients in a medium mixer bowl, and mix on low-medium speed until the mixture is smooth.
2. 2Prepare cupcake or muffin trays with paper cupcake cases.
3. 3Bake at 180°C for 15–20 minutes, until a skewer inserted into a cupcake comes out clean.
4. 4To make the lavender cream icing, beat the butter on medium speed using an electric mixer until smooth. Add the Cavtat Powder and Lavender Powder and continue mixing for 2 minutes.
5. 5Add 1 tsp of the thickened cream and mix on high until well combined. Add more cream if you prefer a thinner consistency.
6. 6When the cupcakes are cool, use a piping bag to pipe the lavender cream icing on in a swirl pattern — or ice with a knife. Optional: decorate with candied lemon slices.

Ingredients

• 3 cups plain flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups caster sugar
• Rind of 1 orange
• 1 cup butter, softened
• 230 g cream cheese, softened
• 6 large eggs, room temperature
• 7 tbsp water
• 3/4 cup Lokrum Lavender Powder
• 1/2 cup Cavtat Citrus Powder

Directions

1. 1Using an electric mixer, beat together the caster sugar, butter, cream cheese and orange zest on medium until smooth. Add the eggs one at a time, beating well after each.
2. 2In a separate large bowl, whisk together the flour, baking powder, baking soda and salt. Add this dry mixture to the wet mix a bit at a time, mixing until just combined.
3. 3Grease and lightly flour a 23 x 8 cm or 25 x 6 cm bundt pan. Pour in the batter and smooth the top. Bake at 160°C for 50–60 minutes, until a skewer inserted comes out clean.
4. 4To make the citrus glaze, combine the water and Cavtat Citrus Powder in a bowl, and sift in the Lokrum Lavender Powder. Mix until smooth.
5. 5Once the bundt cake has completely cooled, ice with the citrus glaze. Optional: decorate with candied lemon slices.

Ingredients

Directions

1. 1Preheat oven to 360°F (approx. 180°C). Line a 12-hole muffin tray with cupcake liners.
2. 2To make the base, add the biscuits to a food processor and process until fine crumbs. Scoop into a mixing bowl, add the melted butter and mix until well combined. Evenly distribute between the 12 cupcake liners, pressing down firmly. Bake for 5 minutes, then set aside to cool.
3. 3To make the cheesecake filling, beat the cream cheese until smooth using an electric mixer. Add the Cavtat Citrus Powder and beat until well combined. Add the egg and egg yolk and mix on low speed until just combined.
4. 4Fill the cupcake liners with the cheesecake filling and bake for 17–20 minutes, or until the tops are set.
5. 5Remove from the oven and allow to cool. Transfer to the refrigerator to chill for at least 3–4 hours, or overnight. Once chilled, remove from the pan. Top with a Cavtat Citrus Powder icing glaze (see recipe above) and a candied lemon slice, or with berry jam.

Ingredients

• 1 cup fine grain polenta
• 4 to 4 1/2 cups water or wine, divided
• 2 tbsp Mikki's Lemon & Garlic Olive Oil (or 2 tbsp extra virgin olive oil)
• Juice and zest of 1 large lemon
• Parmesan cheese, to taste
• 10 g Adriatic Seasoning
• 10 g Mikki's Veg Booster
• Mikki's Vulcano Salt, to taste

Directions

1. 1In a medium pot, bring 3 cups of the water (or wine), lemon juice, Vulcano Salt and Veg Booster to a high simmer.
2. 2Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If the polenta is very thick, whisk in the remaining 1/2 cup water — it should be creamy.
3. 3Turn down the heat and stir in the garlic, Parmesan, olive oil and lemon zest. Cover and let stand for 5 minutes. Season to taste and serve hot.
4. 4Can also be cooled, then grilled or skillet-fried.

Ingredients

• 3 whole eggs
• 100 g oil
• 200 g sour cream or yoghurt
• 2 packets baking powder
• 400 g (2 cups) fine polenta (corn flour)
• 2 tbsp Cavtat Citrus Powder
• Lemon juice, water or milk, as needed (to thin the mixture)

Directions

1. 1Beat the eggs with the sour cream or yoghurt, then add the oil, polenta and baking powder and mix well — hand mixing is best. The mixture should be as thick as pancake batter.
2. 2Pour the mixture into greased individual cupcake moulds. Place in a preheated air fryer at 180°C (adjust for the power of your oven) and bake until just lightly golden.
3. 3Pierce holes into the top of each cake with a fork or skewer and pour Limoncello over so it soaks into the holes.
4. 4Serve hot or cold. Spread fresh cream mixed with Cavtat Citrus Powder on top as icing, or simply dust with Cavtat Citrus Powder. Can be frozen.