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Cooking with Tisans » Lemon Curd Cake by Michalis Nourloglou

Lemon Curd Cake by Michalis Nourloglou
Lemon curd:
¾ cup fresh lemon juice
3 eggs
1 ¾cups sugar
1 ½tablespoons cornstarch
2 sticks plus 2 tablespoons  unsalted butter , cubed
5 eggs
1 1/3 cups + 1 tablespoon  sugar
½ cup heavy cream
Pinch of Hand-picked sea salt from Crete "Amvrosia Gourmet"
1 teaspoon baking powder
1 ½ cups + 1 tablespoon flour
¼ cup Extra Virgin Olive Oil "Band of Chefs"
Zest of 2 lemons
2 teabags of Relax Herbal Tea blend "Oreanthi"
Zest of 2 limes
Lemon curd
Begin with bringing the lemon juice to a boil. In the meantime whisk together the eggs, sugar and the corn starch. Slowly add egg mixture to the lemon juice and bring back to a boil, remove from heat and add to the cubed butter. With a hand blender, blend mixture to a smooth consistency. If you don’t have a hand blender, you can use a whisk. Cover your lemon curd well with plastic wrap, making sure the plastic wrap touches the lemon curd so there is no air, and refrigerate until set.
For the cake
Open 2 bags of oreanthi herbal teas “relax blend” and add to your blender with the flour. Blend on high for about 1 minute or until the tea blend is in powder form with the flour.
In a separate bowl add all other ingredients, including the flower/tea blend and mix well. Pour into a greased loaf pan and bake at 325 degrees in a pre-heated oven for 30 minutes or until cake tests done with a toothpick.
Let cake cool in the pan for 10 minutes, then remove to wire rack to cool completely.
Once cake is completely cooled, place on serving plate, top with lemon curd and garnish with lime zest.

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