I’m still having a love affair with curds. Now that it’s summer the zingy sweetness is so refreshing and irresistible. The lemon curd here isn’t paired with just any plain cake but an almond based cake that has a more dense crumb and a fluffy “fast” meringue made with marshmallows.
I had a little experiment and made this curd entirely in my Vitamix. It come outs just as zingy and delicious but slightly paler in color and whipped. Since it was just going in the center of the cake it was a perfect time saver. I put all the ingredients in the canister and put it on the hot soup setting and only let it run for 5 minutes.
The recipe is from The Meringue Girls Cookbook. They’re two British cooks who paired with each other to come up with a new product that wasn’t cupcakes or macarons. They currently have a stall at Broadway Market in London but their star is on the rise. I’m sure you’ll be seeing more of them and their meringue kisses all over the place.
I have a British copy of the book but I would recommend reading the recipe through before starting. This cake recipe had 2 blatant errors. The almonds were not mentioned in the instructions and it was suggested to bake the cake for 20 minutes. I’ve never had a loaf cake bake that fast (it should bake in 45 -60 minutes). This may have been fixed for the American edition.
2 egg yolks
1/2 cup sugar
1/4 cup + 2 tbs lemon juice
4 tsp lemon zest
1 stick unsalted butter, cold (cut into tablespoons)
225g unsalted butter, at room temperature
225g caster/superfine sugar
1 tsp vanilla
150g AP flour
2 tsp baking powder
1/4 tsp salt
75g ground almonds
2 tbs milk
75g egg whites (approx 3 egg whites)
150g caster/superfine sugar
- Make the lemon curd. Place all the ingredients into a Vitamix canister and start the hot soup setting. Run for 5 minutes and then stop the cycle. Pour through a sieve and cover the top directly with plastic wrap. Refrigerate until set.
- Make the cake. Preheat the oven to 350 F and grease and line a loaf tin. In a small bowl whisk together the flour, baking powder, salt and ground almonds.
- In the large bowl of an electric mixer beat the butter and sugar together until pale and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
- With the mixer on low add in the flour mixture and beat until just combined. Add in the milk. Pour the batter into the prepared loaf tin and bake for 45-50 minutes until golden brown. Remove and place on a cooling rack for 5 minutes.
- Remove the cake from the tin and peel away the paper. Leave to cool completly. Once cool scoop out a hole all the way down the middle and fill with lemon curd.
- Make the meringue. Heat the oven to 400 F and line a roasting tray with parchment paper. Pour the caster sugar on top and roast for 5 minutes. Take out of the oven as soon as the edges start to melt. Set aside.
- Place the egg whites in a grease free glass bowl and whisk on low speed and then increase the speed to medium and stiff peaks start to form. Add in the sugar one tablespoon at a time and whisk for 5-7 minutes until the mixture is glossy and you can't feel the grains of sugar between your fingers.
- Melt the marshmallows in the microwave for 30 seconds and fold into the meringue.
- Spread the meringue on top and toast to golden brown with a blow torch.
I received a copy to review. This post contains affiliate links.