Lemon Layer Cake with Raspberry Curd

Since I happen to love raspberries...and have them in the freezer at all times...I am always on the lookout for yummy new raspberry recipes.

 

I found this one on-line a few years ago...I believe it had originally been featured in Bon Appetit magazine. Since my son and son-in-law both have a birthday on July 9th...at the height of raspberry season...I have baked this cake for their birthday on occasion. I would normally make it with four layers...but after seeing how someone baked a fourteen layer cake for Valentine's Day, I decided to try this recipe as an eight layer cake in honour of Lovella's jubilee (since 50 layers seemed a bit of a stretch!). Here's the other thing...you can't really pay a whole lot of attention to how much butter...and cream goes into this cake. Once in awhile...you just have to forget about calories and enjoy a slice of rich goodness!

Lemon Layer Cake

4 large eggs 

2 large egg yolks 

3/4 cup whole milk 

1 tablespoon fresh lemon juice 

1 tablespoon grated lemon peel 

2 cups cake flour 

1 1/2 cups sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

1/2 cup vegetable oil 

1/4 cup (1/2 stick) unsalted butter, melted, cooled

1. Preheat oven to 350' F. 
2. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again. 
3. Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. 
4. Whisk flour, sugar, baking powder, and salt in large bowl to blend. 
5. Whisk oil and butter into flour mixture. 
6. Add egg mixture and whisk until smooth. 
7. Divide batter between prepared pans. 
8. Bake cakes until tester inserted into center comes out clean, about 30 minutes. 
9. Cool cakes on racks 10 minutes. 
10. Run knife around edge of pans to loosen cakes. 
11. Turn cakes out onto racks. 
12. Cool completely. 

*Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.

Filling

2 6-ounce baskets fresh raspberries 

1 1/4 cups sugar 

2 large eggs 

2 tablespoons fresh lemon juice 

2 tablespoons (1/4 stick) unsalted butter 

1/8 teaspoon salt

3 cups chilled whipping cream

1. Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day. (I processed my berries in the blender before cooking...and never strained them after.)
2. Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
3. Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
4. Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake.
5.  Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)

* * * * * *

So that was the recipe as originally given...and here is my variation for this time around:

I mixed the batter as specified...and divided it equally among eight 9-inch cake pans with parchment liners (sprayed with Pam).

I spread the batter to cover bottom evenly...and baked at 350' F for about 12 minutes. Since I have a convection oven...it was easy to bake many at one time. However, even with a conventional oven you can bake three at a time...and be all done in just over half an hour. Allow the cakes to cool before removing from pan. If you aren't using them right away...leave parchment in between layers...stack and wrap.

I cooked a double batch of raspberry curd...since I thought I would be needing more for the additional layers. I also added a little more whipped cream...

...and had far more filling than I could use. (If the raspberry curd seems a little too thin...add about a tablespoon of vanilla instant pudding powder and blend, before folding in the whipped cream.)

I spread a generous amount on each layer...

...and continued building my tower cake until I reached the top. Several hours before serving...I frosted the top and sides with whipping cream...piped on a little trim around the bottom...added a few fresh raspberries on top for the finishing touch (product of the USA, according to the package...where do they grow raspberries in March?).

Slice and serve to your favorite people. And don't worry too much about doing it at the last minute...since we are still thoroughly enjoying the cake several days later.

Ranger Cookies

Ranger cookies have been a favorite at our place for decades...a recipe I got from a friend's mom...and which I still have in my recipe box in her handwriting. I used to bake chocolate chip cookies for the kids...and these for myself. And now it seems everyone likes ranger cookies.

Ranger Cookies

• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups oatmeal
• 1 cup shredded coconut
• 1 cup rice krispees

Cream butter and sugar.

Add eggs and blend well; add vanilla.

Add flour, baking soda, baking powder and salt...mix well.

Mix in remaining ingredients...stir until well blended.

Drop by spoonfuls onto greased cookie sheet and bake at 350° for about 10 to 12 minutes.

Since we like rather substantial cookies...I use an ice-cream scoop as my 'spoonful' and flatten the mounds somewhat with a fork. Makes about 4 dozen large cookies.

Try them...you'll like them...fresh out of the oven...or right out of the freezer!

Avacado Grapefruit Salad

Rio Star grapefruit...straight from the Rio Grande Valley of South Texas...has to be one of the sweetest citrus fruits around. And when it's winter out here...there's nothing better than a little tropical sunshine from Texas...in the form of sweet, juicy red grapefruit.

Spanish missionaries brought the first grapefruit to south Texas in 1893...and the first commercial shipment of red grapefruit left the Lower Rio Grande Valley 1920. Since 1993, the red grapefruit has been the official fruit of Texas...rather appropriate!

For breakfast, we eat them with a spoon...right out of the shell...no sugar required! To use them in salads...peel them as you would an orange...and then remove the flesh from inside the membranes. They may break into pieces...but that's fine for salad.

Here's a wonderful combination...

...mixed salad greens, avocado slices, grapefruit segments and chopped red onion.

Toss with a citrussy vinaigrette dressing...and enjoy some tropical goodness... ...even when it looks anything but tropical outside your window!

There's no need to pucker up over grapefruit...try a Texas Rio Star in all it's sweet goodness...and you'll be glad you did.

Have a wonderful weekend...

Buttermilk Flaxseed Bread

It's always fun trying new dishes or baked goods at a friend's table...and coming home with the recipe. We enjoyed a lovely dinner out recently...which included hot-out-of-the-oven fresh bread. Darlene was so kind to share her recipe...and since we were back to winter weather today, it was the perfect day to bake bread.

This recipe is meant for a bread machine...and since so many of you have those sitting in the back of your cupboards, I thought it might be an inspiration to pull them out! The bread is mixed in the bread machine...allowed to rise for a short time...and then baked in the traditional way. Since I don't have a bread machine, I mixed the dough in my Bosch mixer...and did a double batch while I was at it. I will, however, give the instructions as specified for the bread machine.

Buttermilk Flaxseed Bread

1 cup buttermilk

2/3 cup water, at room temperature

2 tbsp vegetable oil

1 tsp salt

3 tbsp honey (liquid)

2 cups flour

1 cup whole-wheat flour

1/2 tsp baking soda

1/2 cup ground flax seeds

1/2 cup oat bran

2/3 cup sunflower seeds

1 1/2 tsp bread machine yeast

Topping

1 egg

1 tsp water

DOUGH: Add dough ingredients according to instructions provided by your manufacturer. Select dough/ manual cycle. When the cycle is complete, transfer dough to lightly floured surface. If the dough is not easy to handle, knead is some extra flour. Cover the dough and let rest for 15 minutes.

Using a little extra flour on the kneading surface, shape the dough into a ball. Lightly grease a baking sheet then place the ball of dough on the sheet. Flatten it somewhat. Cover and let rise for about half an hour. The dough should double in size.

(I formed the dough into one long loaf...but this recipe could also make two small loaves.)

Topping: Lightly beat together egg and water. Brush top of loaf with egg mixture. Using a very sharp knife, score the top of the dough three times.

Bake: Preheat oven to 375°F. Bake for about half an hour. The bread is done when it sounds hollow when tapped on the bottom.

Notes: Since I was not using a bread machine, I used warm liquids. I also used rye flour instead of oat bran.

This excellent flax seed bread recipe has about 142 calories per slice, based on 16 slices per loaf.

Enjoy...

White Choclate Macadamia Nut Cookies

Since I am not really the biggest chocolate fan...I like cookies that are light in colour...and white chocolate macadamia nut cookies are hard to resist. My recipe came compliments of Kraft foods at one time...and I have changed it a wee bit.

White Chocolate Macadamia Nut Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

(or a 300 gr package of white chocolate chips)

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
3. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. (We like our cookies substantial...so I use an ice-cream scoop for shaping the dough.)
4. Bake for 10 minutes in the preheated oven, or until golden brown.

* If you have an event to celebrate...make a cookiegram in honour of the occasion. Cut parchment paper to fit the bottom of a 9" round cake pan or pie plate...and form an 8-inch cookie with about one cup of cookie batter, spreading evenly. Bake for about 15 minutes...or until golden. Cool. Write your message with melted chocolate or decorator icing. I used a 'writing tip' on a Ziploc bag...and then there's no mess to clean up.

Honey Garlic Ribs

Now that Valentine's Day is behind us...and we've all had our fill of sweets...I'll pass along our favorite recipe for ribs. I have no idea where the recipe originated...but have been using it for years. I normally serve it with 'golden mashed potatoes'...but never thought to take a photo until after the meal...and the potatoes did not show up for the photo shoot!

Honey Garlic Ribs

1 ½ to 2 kg pork side ribs (about 4 pounds)
½ cup honey
1 cup ketchup
¼ cup soy sauce
4 cloves garlic, crushed
1 tsp. coarse black pepper
1 tsp. salt

Place ribs in large roasting pan with about ½ inch of water. Cover & bake at 350 degrees F. for 1 ½ hours. Drain water from roaster.

Combine remaining ingredients to make sauce. Pour over the ribs & bake for another ½ to 1 hour, basting ribs occasionally with the sauce.

Waffled French Toast

I'm not sure why this had never occurred to me before...but my sister Kathy told me that she often made french toast on the waffle iron. Why not?

We've had them a few times now and love 'em! Use your favorite french toast recipe....use any bread that appeals to you...and give it a go. I like to use a somewhat custardy dipping batter....sort of a cross between french toast and waffles. This recipe is perfect for four large 'french toasted' waffles.

French Toast Waffles

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 eggs

1 cup milk

4 large slices bread (8 small)

1. Preheat waffle maker and spray surface with non-stick cooking spray.
2. In large bowl, whisk eggs until frothy, then add remaining ingredients and whisk until well mixed.
3. Dip 1 slice of bread into mixture and turn to cover both sides. Place in waffle maker and cook until golden brown.

Serve with sausage and syrup...or loaded with strawberries and whipping cream. They are a great twist on an old favorite!

Enjoy the day...