Pastel de Caléndulas + An Invitation #FoodNFlix

Sometimes you just have to bake a cake for no reason. It's not anyone's birthday; it's not your anniversary. You just want to make something sweet, delicious, and beautiful. Well, I did have a few reasons for this cake: first, my mom left me a bunch of lemons from her Meyer lemon tree; second, I wanted to make dessert; and, third, I'm hosting this month's Food'N'Flix.

For the April edition of Food'N'Flix, I am inviting any bloggers who want to join me to watch Coco*.

Coco tells the story of Miguel Rivera whose great-great-grandmother was abandoned by her musician husband; she has enforced an iron-clad policy against music ever since. "No music!" she bellows. And each subsequent generation has gone into the family business of making shoes.

Add in stunning animation, lively music - yes, music! - and family conflict and you have a wonderful movie for all ages. But, don't just take my word for it. Watch and join me in making something Coco-inspired. Here are the details...

I hope you'll join the fun. Watch the movie, then post about it on your blog with a link back to this post and to Food'N'Flix. Use of the logo is optional. Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier. Have fun with it!

Email your entries to me at: constantmotioncamilla[at]gmail[dot]com and include...

• Your name
• Your blog's name and URL
• The name of your dish and the permalink to the specific post you're submitting
• Attach a photo of any size (or just give me permission to "pull" one from your post)
• Indicate "Food 'n Flix Submission" in the subject line
• Send a copy to Heather as well at heather@foodnflixclub.com

Deadline for submission is: April 27th (noon, Pacific Time). 
I will have the round-up posted before the month ends.

Pastel de Caléndulas

To get you inspired to find the DVD or stream it online, I am sharing a cake that I was inspired to make after we watched the movie. I usually try to get fresh, organic flowers from local gardening friends. But, when I can't, I order online from Gourmet Sweet Botanicals.

Ingredients
Ricotta Cake makes two 8" rounds

• 2/3 C organic granulated sugar
• 1-1/2 C butter, softened
• 3 C whole milk ricotta
• 1 t orange blossom extract
• 1 t pure lemon extract
• 1 t vanilla paste
• 4 eggs
• 1-1/2 C flour
• 1-1/2 t baking powder

Vanilla Buttercream

• 1 C softened butter
• 4 C organic powdered sugar
• 1 t vanilla paste
• 1 t pure lemon extract
• 2 T milk

Lemon Curd (you'll have lots of extras, but it's delicious slathered on toast)

• 1 C fresh lemon juice
• 4 t fresh lemon zest
• 1 cup sugar
• 6 large eggs
• 12 T butter, cut into cubes

Filling and Flowers

• 4 T lemon curd + more for serving
• organic marigolds for garnish

Procedure

Lemon Curd

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.

Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Ricotta Cake

Preheat oven to 350 degrees F. Line the bottoms of the baking pans with parchment paper and butter the sides.

Cream sugar and butter together until lightened and fluffy. Add in eggs, one at a time, beating between each egg. Whisk in the ricotta and orange blossom extract, pure lemon extract, and vanilla paste. Gently fold in the flour and baking powder.

Spoon batter into prepared pans. Bake for 60 minutes until the top if firm and golden. A toothpick inserted into the center should come out clean. Let cool completely before filling and frosting.

Vanilla Buttercream
Place butter and sugar in a large mixing bowl. Beat, on low, until nicely combined and creamy. Increase speed to medium and beat for another 2 to 3 minutes. Add in the vanilla paste, lemon extract, and milk. Beat for another 1 to 2 minutes until you have a nice spreading consistency.

To Assemble

Place 1 cake layer on your serving platter. Spoon 4 T lemon curd into the center of the round and spread to within 1/2" of the edge. Place another cake layer on top.

After you have the second cake layer on the top, frost the cake with the vanilla buttercream.

Decorate with petals as you like.

Serve the cake with more curd, if desired.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.