Wednesday, 18 March 2015

Meyer's Lemon Curd Cake Roll

For most of you, apart from a little flour and butter, the local component of this cake will be the eggs (and it does call for a lot of eggs). For us though, the lemons were local too!

Two summers ago we bought a couple of Meyer`s lemon trees, and have been growing them in pots ever since. Last year they did not produce anything, but this summer they really enjoyed their time outside, and grew many blossoms and attracted many bees. It took the rest of the summer, the fall, and most of the winter for the resulting lemons to ripen, but now they are ready and we are enjoying our lemon bounty.

Meyer's lemons are quite seedy; I recommend that you strain the juice before measuring it. You will need 4 good sized lemons according to the recipe, but it will not hurt to have 5 or even 6 on hand if they are smaller, or in case for some reason they don't produce the expected quantity of juice. You could, I suppose, omit the application of the lemon syrup at the end, but for me, the moister and zingier a lemon cake is, the better I like it.

My Meyers lemon trees wintering indoors

8 servings
20 minutes prep time for the lemon curd
30 minutes prep time and 15 minutes baking time for the cake
plus at least  hours cooling and resting times

Meyer's Lemon Curd Cake Roll

Make the Lemon Curd:
1/2 cup lemon juice (2 lemons)
1 tablespoon finely grated lemon zest
1/2 cup sugar
3 large eggs
2 tablespoons butter

Put the lemon juice, lemon zest, and sugar in the top of a double boiler, and place over a pan of water. Stir well, then beat in the eggs with an electric mixer. Turn the heat on, and bring the water to a simmer. Beat the eggs constantly until the mixture thickens, then remove the double boiler from the heat at once, and set it in a pan of cold water. Continue to beat for a minute or two, then leave it to cool. Stir it occasionally as it cools, then cover it and refrigerate until needed.

This should be done at least 2 hours ahead, up to the day before.

Make the Lemon Cake:
3/4 cup soft unbleached flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon finely grated lemon zest
4 large eggs
2/3 cup sugar
1/4 cup lemon juice (1 lemon)

Sift the flour with the salt and baking powder and gently stir in the zest. Set aside.  Preheat the oven to 375°F and line a 10" x 15" pan with parchment paper. Butter the parchment paper lightly.

Break the eggs into a large mixing bowl, and add the sugar. Beat well for 3 to 5 minutes, until the mixture is very pale and fluffy.  Briefly beat in the lemon juice.

Gently fold in the flour, and scrape the batter into the prepared pan. Bake for 12 to 14 minutes, until the centre springs back when gently pressed, and the cake is just browning around the edges.

Turn the cake out at once onto a clean tea-towel, and roll it up so the short side is the curled part. Place it on a rack to cool.

Make the Lemon Syrup & Finish the Cake:
1/4 cup lemon juice (1 lemon)
1/4 cup sugar
a little icing sugar to dust the cake

Put the lemon juice and sugar in a small pot, and heat, stirring frequently, until the sugar is thoroughly dissolved and the mixture simmers a little. Set it to the back of the stove and let it cool. This can be done while the cake bakes.

When the cake is cool, gently unroll the cake. Spread the lemon curd evenly over it, and roll it up again, this time without the tea towel in it... for best results! Using a very broad, long spatula (or two) transfer it to the serving plate. Drizzle the lemon syrup evenly over the cake, and leave it for 10 or 15 minutes to absorb the syrup. Put  a spoonful of icing sugar into a wire sieve, and shake it evenly over the cake. Repeat if you feel that the cake needs more icing sugar.

Last year at this time I made Black Bean & Sweet Potato Chili


Margaret said...

Looks delicious! I've always wanted to have a lemon tree but don't really have a good spot to overwinter it indoors. Yours are obviously thriving - how large are those pots?

Ferdzy said...

Thanks, Margaret! Pots are 15" square at the top, and 24" high. We do find we need to fertilize them somewhat regularly, but they do seem to be doing well.