Skip to main content

Meyer Lemon-Almond Cake with Raspberry Filling and Whipped Cream Frosting

Months ago when my friend Pia started planning her son's 5th birthday party, he came to Aunt Camillala (that's not a typo, that's what he calls me) and requested a Go, Dog, Go! cake.

Jake and I have baked the Garneau boys' cakes since they first had parties. My job is baker; Jake's job is cake-architect. If you think that "cake-architect" must be an exaggeration, well, then you haven't seen his cakes.

Go, Dog, Go! That didn't sound so hard.
"...in a tree." Okay.
"...with a green dog in a canon." Okay.
"...with rainbow frosting." Okay.

Two things we ensure about these birthday cakes: (1) they have cool details that match the party theme and, most importantly, (2) they are fresh and delicious. Though, truth be told, as we were cutting out and backing dogs and assembling this cake in a tree, Jake exasperatedly said, "Cam, it's called a sheet cake from Safeway. Why are we doing this?!?"

My love, we are doing this because you cannot simplify.

As I mentioned, I'm the baker. I decided to make a meyer lemon-almond cake, filled with homemade raspberry preserves, and frosted with a barely sweetened whipped cream.


The Cake
3 sticks of butter
1-1/2 C organic granulated sugar
6 eggs
2-1/2 C flour
1 C ground almonds
4 t baking powder
3 T meyer lemon zest
4 T freshly squeezed meyer lemon juice

Preheat the oven to 350 degrees. Butter baking dish. Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well between each addition. Add flour, ground almonds, and baking powder, folding into the batter until just moistened. Mix in zest and juice. Pour into prepared baking dish and bake till the cake is lightly browned and firm to the touch, approximately 35-40 minutes. Cool slightly. Using a knife, cut around the pan sides to loosen cake. Invert cake and cool completely.

The Filling
2 C fresh raspberries
1/2 C organic granulated sugar
1/4 C red wine (I used some pinot noir)

Place all ingredients in a medium saucepan. Sitr over medium heat until the mixture boils and thickens. Cool. Cover. Chill until cold. Spread between cake layers.

The Frosting
Organic heavy whipping cream with a dash of pure vanilla and a scant sprinkling of organic granulated sugar.

I joked about the frosting: "oh, I made the dye. The pink is from beets, the orange from carrots, the yellow from golden beets, and the blue from a smurf." [silence] "No, I actually did use food coloring!"

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P