Very odd recipe. I got it from Molto Italiano by Mario Batali. Everything I made from it so far has been excellent. Last night I tried the Chestnut cake with lemon sauce. Well, not having full milk in the house I chanced my luck with soy milk. Big mistake. The cake, although it had a good flavour, had the consistency of baloney that had been sliced thick and left out in the sun. Yuk.
The lemon sauce however was top notch. Slice 2 lemons super paper thin (a mandolin is perfect for this) and pop them in a heavy bottomed pot with 3/4 a cup of sugar and half a cup of water. Bring to the boil then simmer for about 30 minutes. A delicious marmalade style sauce is the result.
