Sunday, June 1, 2014

St. Lucia (the island) Cake

  Last weekend I had grand plans of making a lemon curd cake with a pistachio brittle. I figured 3 days would give me plenty of time to make homemade curd, the cake, brittle and a white chocolate buttercream frosting.
   Then the air conditioner broke. This weekend I thought, two days is still enough time. Then the sink leaked......Thank you household appliances....
   So, something simple and quick was in order. I bought some Rare Bird preserves passionfruit curd and thought why not build a cake around that? I can never find passionfruit and their curd is the BEST-super tart and creamy. A simple white cake would do and how about a coconut buttercream frosting? I had just enough coconut milk from last weekend's Pineapple Wowie Zowies (frosty drinks are a must with no air).
  Dubbed "St. Lucia Cake"-since it calls to mind the petons and tropical fruits.

Tender White Cake

makes two 9" round cakes

2 3/4 Cake Flour (I like King Arthur)
1 2/3 cups sugar
1 tablespoon Baking Powder
3/4 teaspoon salt
12 tablespoons unsalted butter (room temp)
4 large egg whites plus 1 whole egg (room temp)
1 cup whole milk
2 teaspoons really good vanilla extract
1 teaspoon really good almond extract

Mix all of the dry ingredients for 2 minutes on slow speed-this blends and aerates, just like your lawn. Add the soft butter a couple tablespoons at a time and blend until it looks crumbly or like sand. Add the egg white and then the whole egg-beating after each addition. Scrape down the sides and the bottom to make sure everything is mixed evenly.

In a small bowl, whisk the milk with the vanilla and almond extract. Add that mixture in 1/3 increments and bland 1 to 2 minutes after each addition until the batter is fluffy.

Pour the batter into 2 round 9" cake pans. I put mine on my food scale to make sure each pan had an even amount-yeah, I'm like that...Make sure that you greased and floured or parchment paper lined your pans.

Bake in a preheated 350 degree oven for 25 to 30 minutes or until your cake tester comes out clean. Let cool in pans for 5 minutes, then turn over on rack and let completely cool.

When the cake is cooled, place one layer on a cake stand or plate, flat side up. Spread the entire jar of passionfruit curd on the top of the cake and spread out an even layer.

Place the second layer on top, flat side down to meet the curd.

Time to make the frosting!

Coconut Buttercream Frosting

1 stick of unsalted butter (room temp)
3 3/4 cups confectioners sugar
1/3 cup unsweetened coconut milk
1 tspn almond extract

On medium speed beat the butter with half of the confectioner sugar, until crumbly. Add the remaining confectioners sugar and beat about a minute. In a small cup whisk the coconut milk and the almond extract together; then slowly add that to the mixer and beat until blended. Increase the speed to medium high and beat until light and fluffy.

Frost the cake quickly-your frosting will melt and slide off! Put in in the fridge until the frosting sets, then slice and enjoy!!!

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