Lemon & yoghurt cake with lemon curd

I’m all for celebrations but that makes me the minority in our small family. I go ahead anyway and hope that people come to the party - literally!  It helps that whilst I may want to jump up and down for the occasion I am definitely not one for large, full blown parties. Intimate gatherings with family and close friends are preferred - something you can look back on with fondness in years to come. A gentle marking of the occasion. This is what I did for my daughter's 21st.  

The cake is from The Best of Annabel Langbein. I added the lemon curd filling as I had reduced the tin size and made a taller cake (the original version is noted below). 

I was pretty pleased with how the cake decoration turned out. My inspiration came from the stunningly pretty cakes from The Caker in Auckland.

Lemon & yoghurt cake with lemon curd

3 cups caster sugar
4 eggs
juice and finely grated rind of 4 lemons
2 cups rice bran oil (or any mild flavoured oil)
1 3/4 cups unsweetened Greek yoghurt
4 cups self-raising flour
a pinch of salt


Lemon Curd filling
about 1/4 cup lemon curd or enough for a 0.4cm layer

Icing

75g butter, softened but not melted
250g cream cheese
juice & finely grated rind of 1 lemon
4 cups icing sugar


Topping (optional - feel free to decorate as you wish). I used the following.

Fresh As freeze dried raspberry powder
Fresh As freeze dried blueberry slices
2 small packets of edible flowers (or pick your own but ensure they are clean and spray/insect free before placing on cake)

Preheat the oven to 160 degrees C. Grease and line the base and sides of a 28-30cm cake tin. 

In a large food processor or cake mixer, blend together the sugar, eggs, lemon juice and zest, oil and yoghurt.  Add flour and salt and blend briefly until just combined. Pour the mix into the prepared tin and bake for 1 1/2 hours or until the cake springs back when pressed lightly and a skewer inserted in the centre comes out clean.

Cool for 10-20 minutes in the tin before transferring to a wire rack.  Once completely cold, use a large serrated knife to split the cake horizontally through the centre. Spread the lemon curd about 0.4cm thick and replace the top of the cake. 

Icing

Mix icing ingredients until smooth in a large food processor or cake mixer (you may have to split this if your food processing bowl is small). Spread the icing over the entire cake and decorate as desired. I used a palette knife to smooth the top and make angled swoops on the side.

Sweet New Zealand

You may have expected a nod to Halloween from some of this month’s Sweet New Zealand entries, but surprisingly there was none. To be honest, I hadn’t given much thought to it myself relying on a long driveway in the middle of the countryside as a deterrent to any trick or treaters (I had no sweets or lollies for them, you see). My assumptions were correct and no witches, warlocks or ghosts crossed my path – at least not whilst I was awake...

Whilst they may not have run with the scary theme, our New Zealand food bloggers did a magic job conjuring up their own potions and spells for October’s Sweet New Zealand and in no particular order, here they are.

First out the cauldron was the serene Sue from Couscous & Consciousness with an Apricot, Date & Pistachio Loaf. I am always up for a fruit loaf and Sue says this delicious loaf full of dried fruit, seeds and nuts was so good she can’t wait to make it again. I can’t wait to try it, Sue.

Sue's Apricot, Date & Pistachio Loaf from Couscous and Consciousness

Not one to rest on her laurels, Sue was back in the kitchen to whip up a second entry for Sweet New Zealand and I, for one, am eagerly awaiting apricot season as this Roasted Apricot Frozen Yoghurt sounds mouth-wateringly good. If, like Sue, you have a supply of frozen apricots in your freezer (why didn’t I think of that?), then what are you waiting for? Try it now – the sun is out as I speak.

Another delicious entry from Sue at Couscous and Consciousness - Roasted Apricot Frozen Yoghurt

Next up is Genie from a super little blog called Bunny Eats Design. Genie celebrated National Nut Day on 21st October (which along with Halloween also bypassed me) with these Sugar and Spice Candied Nuts. I love taking little bowls of snacks such as these to book club – especially when you’ve made them yourself.

If you love lemons as I do, then you will probably like lemon curd (and all its amazing possibilities). You’ll be glad then that Amanda from Move Love Eat has created a Healthier Lemon Curd that is also gluten free and paleo friendly! Lots of ticks there. It must be good - Amanda has been making triple batches to keep up with the demand.

A healthier Lemon Curd from Move Love Eat

If you’re looking for a moist cake that’s a bit sweet and a bit spicy, look no further than this Sticky Prune Cake from Frances at Bake Club. Just the thing to have with a cup of tea.

Sticky Prune Cake - courtesy of Frances at Bake Club

Doing things a little differently is Sweet New Zealand founder, Alessandra. Whilst in Japan she developed her very own Tiramisu di Alessandra. (She’s Italian, so if anyone can mess around with an Italian dessert, she can.) Hers is made with cream, instead of mascarpone. The topping is Italian ground coffee, not cocoa and she finds a good quality whisky makes all the difference. Well of course it does. Salute! 

Tiramisu di Alessandra - from Sweet NZ founder, Alessandra Zecchini

My own entry is this Citrus & Almond Cake with Yoghurt Drizzle. 

That's it from Sweet New Zealand this month.  Enjoy what is left of your weekend.

Yours truly's Citrus & Almond Cake with Yoghurt Drizzle

Date Cake with Lemon Curd & Coconut Yoghurt

This is the second time I have made this cake in as many weeks.  The first was a way to cope with being back at work after a long, summer break.  A touch of sweetness as we attempted to clear a backlog of emails; nudge oneself back into focus every so often and remember what our passwords were. Yes, the return to work needs a gentle ease-in, no hard or stupid questions please, my withering look is not on leave now either. Good thing there are a few public holidays to shorten our first few weeks.

It’s worth buying the more expensive Medjool dates for this cake for they are softer and lusher.  I used half Medjool and half packaged pitted dates both times.

I left the cake un-iced on both occasions.  The original recipe uses a cream cheese icing or suggested a lemon icing but I found it worked well enough without either and first day back at work, there was no time to make icing of any sort.  It was hard enough just getting my act together to get out the door on time.

First time around I was pretty amazed when Bill handed me a slice on which he'd lathered a dollop of coconut yoghurt on top.  It was truly a winning combination with the coconut totally complementing and enhancing the dates and spiciness of the cake.  

For this one, I've used coconut yoghurt and swirled in some homemade lemon curd (recipe here).  Except in today’s heat the swirl spun out of control and merged into the yoghurt during the photo shoot (temperamental model I'd say).

The recipe comes from Catherine Bell in the wonderful A Treasury of New Zealand Baking.  The yoghurt I used was Coconuts from The Collective (and yes, there is an extra "s" in their naming of the yoghurt).

Date Cake with Lemon Curd & Coconut Yoghurt

­

250g pitted dates, chopped

1 teaspoon baking soda

125ml boiling water

110g butter, softened

110g caster sugar

finely grated zest of 1 lemon

1 egg

150g standard flour

½ teaspoon baking powder

1 teaspoon mixed spice

Put the dates and baking soda in a small bowl, pour in the boiling water and mix together briefly with a spoon.  Leave for 30 minutes to cool.

Preheat oven to 150°C.  Grease and line a 20cm round or square cake tin with baking paper.

In a cake mixer, cream the butter, sugar and lemon zest together until pale and creamy.  Add the egg and beat well.

Sift the flour, baking powder and mixed spice into a bowl ensuring well combined.  Add half of this dry mix, along with half of the date mix to the creamed ingredients.  Fold in gently until combined and repeat with the remainder. 

Place the mix into the prepared tin and bake for approximately 45 minutes – test the centre with a skewer which should come out clean.

Cool in the tin for 5 minutes then remove to a wire rack to cool completely.

Serve with the lemon curd & coconut yoghurt below or top with a lemon icing.

Lemon Curd & Coconut Yoghurt

For each slice of cake, mix 2 tablespoons of coconut ­yoghurt with ½ tablespoon of lemon curd swirled in.  Garnish with lemon zest and serve either on the plate or in a little dish beside the cake.