Bon Appetit/May 2004

Lemon Syrup Cake with Berries and Lemon-Curd Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CURD: 1 cup plus 2 tablespoons sugar 3/4 cup fresh lemon juice 1/2 cup (1 stick) unsalted butter
2-1/2 tablespoons grated lemon peel 3 large eggs SYRUP: 1/2 cup sugar
1/4 cup fresh lemon juice CAKE: 3/4 cup (1-1/2 sticks) unsalted butter, room temperature 1 cup sugar
1-1/2 teaspoons grated lemon peel 2 large eggs 1-1/4 cups self-rising flour
2 cups cream fraiche or plain yogurt 3 cups sliced hulled strawberries (from about 1 pound) fresh mint sprigs (optional)



1 FOR CURD: Combine first 4 ingredients in large micorwave-safe bowl. Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes. Remove from microwave; cool 5 minutes. Beat eggs in small bowl to blend. Whisk half of butter mixture into eggs. Return mixture to same large bowl. Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled). Transfer curd to medium bowl. Press plastic wrap onto surface. Chill until firm, at least 1 day and up to 1 week.
2 FOR SYRUP: Combine sugar and lemon juice in small bowl. Whisk until sugar dissolves.
3 FOR CAKE: Preheat oven to 350 F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter in large bowl until smooth. Add sugar and lemon peel and beat until fluffy. Beat in 1 egg, then half of flour; repeat. Transfer batter to prepared baking pan.
4 Bake cake until tester inserted into center comes out clean, about 25 minutes. Place pan with cake on rack. Using slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time. Cool cake completely.
5 Whisk creme fraiche and 1/2 cup lemon curd in small bowl to blend. Cover and refrigerate until ready to use.
6 Cut cake into squares. Top with lemon creme fraiche; spoon berries along-side. Garnish with mint, if desired.

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