Lemon Poppyseed Cake

Sunday, March 29, 2015

Rather then the traditional carrot or pineapple upside down cake, I thought I would introduce a new Easter cake. This 3-tiered lemon poppy seed cake filled with lemon curd adds a zesty, fresh flavour to this holiday.
lemon poppy seed cake with lemon curd

Lemon Poppy Seed Cake with Lemon Curd Filling inspired by Martha Stewart Cakes
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 3 3/4 cups all-purpose flour, plus more for pans
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 7 large eggs, lightly beaten, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup milk, room temperature
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest   
Lemon Curd Filling

Lemon Poppy Seed Glaze
2 1/2 cups icing sugar
3 tablespoons lemon juice

Heat oven to 350 degrees. Butter or place parchment paper into 3 8x2 cake tins. Sift together flour, baking powder and salt and set aside. In a medium mixing bowl cream butter for 2 minutes until lighter in colour. Slowly add sugar and beat for 4 minutes until light and fluffy. Pour in eggs one at a time and continue beating for 5 minutes until well mixed and fluffy. Beat in vanilla until mixed.
On low speed alternate between milk and flour mixture, making sure to begin and end with flour. Add zests.

Evenly divide batter into the three tins and bake for 25-30 minutes or until golden brown. Cool completely on wire racks. 

When cooled, remove cakes from tins and peel off the parchment. Place one layer on cake stand and level with a knife if top is uneven. Spread a layer of curd and then place the second cake on top. Add the remaining curd and place the third layer on top. Refrigerate for 1 hour. When ready to serve, pour glaze over top of cake.

Isn't this cake stand the cutest?

St. Patrick's Day Cake

Tuesday, March 17, 2015

Happy St. Patrick's Day! In honour of Ireland's patron saint, I whipped up a vanilla cake with funky green cream cheese frosting. My true motivation for this cake was in hopes that it might lure a leprechaun to my door with a pot of gold! While I wait for his arrival I shall enjoy this delightful cake instead.

Mango Curd Tarts

Thursday, March 12, 2015

Continuing on the theme of curd, I decided to attempt a mango curd this week. The result was a subtle, yet rich flavoured curd. Such an easy dessert when dolloped onto puff pastry to make tarts. 
mango curd tarts

Mango Curd Tarts
1 package puff pastry
Mango Curd (recipe below)
1 lime

Preheat the oven to 400° F. Grease a 12-cup muffin tin. Roll out puff pastry to 2mm thick and cut 12 10cm circles. Press circle into muffin tin and refrigerate for 15 minutes. Remove tin from refrigerator and place circles of parchment paper onto the pastry and weigh down with rice or beans. Bake for 15 minutes then remove parchment and bake a further 7-9 minutes or until golden brown. 
Remove tarts and cool. Once cooled fill tarts with mango curd and top with zest or shavings of one lime.

Mango Curd - adapted from Bon Appetit June 1998

1 15-ounce mango, peeled and cut into cubes
1/3 cup honey
3 tbsp lime juice
Pinch of salt
4 large eggs yolk
1/4 cup unsalted butter, cubed

Puree mango, honey, lime juice and salt together. Add egg yolks and puree again. Strain mixture. 
Set a metal bowl over a saucepan with simmering water, being careful not to let the bottom of the bowl touch the water. Whisk until temperature reaches 170°F. Remove from heat and add cubes of butter, one at a time. Cover and refrigerate to set.