I did try a recipe for this week but it was not a complete success. I thought about giving it to you anyways with the changes that I’m going to try next time but that wouldn’t really be right, sending you to make something that I’m not sure is good. But I guess that’s what I’m doing anyways. I spotted this recipe on Apollinas and it was inspired by a Stella McCartney dress. It looks amazing and sounds like it tastes pretty darn good too. Dad’s like cakes, even if they look like this right?
Citrus Cake with Lemon Curd Filling and Orange Lemon Icing
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pans
grated zest of 2 oranges
grated zest of two lemons
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
Blood oranges*, regular oranges, lemons, limes and mint for to arrange on top of the cake
1. Heat oven to 350°F. Butter two 8″, 9″ or 10″ round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Mix in the grated zest of the oranges and lemons. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (don’t over mix).
4. Divide the batter equally between the prepared cake pans, leveling the top of each with a large spoon or rubber spatula. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans, 22 to 25 minutes for 9-inch pans and 20 to 22 minutes for a 10 inch pan. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
Transfer one of the cooled cakes to a plate and spread with the lemon curd. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting.
Lemon Curd Filling (adapted from RealSimple)
4 large eggs
1 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
pinch kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
1. In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.
2. Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.
Fresh Orange Lemon Frosting
2 cups (4 sticks) unsalted butter, at room temperature
2 tablespoons finely grated lemon zest
2 tablespoons fresh orange juice
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
pinch kosher salt
1. Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Add the orange juice. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary. Ice the cake!
*I went to three different stores in order to find blood oranges… since the cakes were already made and I needed to decorate it… I just bought regular oranges and improvised with red food coloring. I’m sorry! I had to do it… I had no idea how unobtainable blood oranges could be!
**Images and recipe via Apollinas**