One of my absolute most favorite places to eat dessert is London. I find that the Brits use a flavor palette that we don’t in the US and I love the ‘adventure’. For this reason, I also love British food magazines and cookbooks. This week’s recipe for a Lemon cake with lime curd and pomegranate topping comes from British food stylist Kate Wesson. If you can’t find lime curd where you live, you can always use the lemon curd recipe by Marjorie Taylor as a guideline to making your own. -Kristina
About Kate: : Initially, I undertook a course in Hospitality Business Management at Leeds Metropolitan in the UK. After completing this course I discovered my passion for food surpassed all other areas of what I had learnt. Shortly after college I found myself in the kitchen of various well-respected restaurants before moving on and establishing myself as a food stylist and recipe writer. Over the past 10 years I have refined my creative and technical skills and have worked on all aspects of food styling, which include recipe development, prop styling, home economy and food styling. The job of a food stylist is to make us drool and gobble up every last morsel on the plate; this is what I aim for! You can see my other work at my portfolio site.
(Food photography by Charlotte Tolhurst)
CLICK HERE for the full recipe after the jump!
Lemon cake with lime curd and pomegranate topping
Preparation Time: 1 hr
Cooking Time: 35-40 mins
45g (3 tbsp) butter plus a little extra for greasing
85 ml (6 tbsp) honey
30ml (2 tbsp) Agave syrup
Juice and zest of 2 lemons (set aside two tablespoons of lemon juice for later)
125g (1/2 cup) Ricotta cheese
140ml (1/4 pint) of milk
140g (1 cup) spelt flour
5g (1 tsp) baking powder
2 egg whites
60g (1/3 cup) semolina
Pinch of cinnamon and nutmeg
1 jar of lime curd
Zest of 1 lime for decoration (optional)
Oven temperatures in 190ºC/375ºF/Gas Mark
Preheat oven to 190ºC (375F), grease and line a 7/8-inch cake tin (18-20cm).
Melt the butter in a pan, when the butter is melted add 60ml (4 tbsp ) of the honey, the agave syrup, juice and zest of lemons (all but the 2 tbsp you set aside) , milk and ricotta. Whisk the ingredients together, don’t worry if the mixture appears to curdle.
Next sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Stir in the semolina.
Whisk the egg whites until stiff.
Mix the liquids into the flours and then fold in the egg whites.
Pour the mixture into the prepared cake tin and bake for 35 to 40 mins until golden on top.
Heat the remaining 25ml (2 tablespoons) honey and remaining lemon juice and prick the cake whilst still warm and pour over the honey and lemon juice.
Allow the cake to cool fully and decorating by smearing the cake with the lime curd, creating attractive wave patterns and sprinkle with pomegranate seeds and lime zest.
Why Kate chose this recipe:
A hazard of my job is the constant urge to pick and try food whilst working. I often find that by the end of the day I couldn’t tell you what I’d eaten, consequently when in the throws of a big project (French cheese recipes at present), the scales can tip quite heavily. So when I find myself hankering after a good slice of cake, as damage limitation, for the highly calorific days, I try to create something that’s not to bursting with calories but still a little naughty. Except for the lime curd topping which could be optional, it is low on fats and sugars but still as tempting, as any gut busting cake. The pomegranate seeds sprinkled on top just make it look so pretty and give it a slight Middle Eastern feel, which is a current cultural food obsession of mine!