Back
Lemon Curd & Almond Crumble Cake
Recipe by Nick Doyle
- Steps
- Ingredients
Ingredients
Crumble Topping
Almond Cake Base
Lemon Curd
Mixed Berry & Lemon Thyme Coulis
Vanilla Bean Crème Anglaise
To serve
Select All
Steps
- Preheat oven to 180 C.
- Grease and line a 23cm spring form cake tin.
- For the crumble topping, place the butter in a small saucepan over a low heat until melted. Remove from heat, add both types of sugar and stir constantly until dissolved into a smooth, toffee-like sauce. Stir in the vanilla extract and pour into a small mixing bowl. Sift the flour and salt into the toffee-like sauce and stir until the mixture resembles a biscuit-like dough. Press mixture into small baking tray and set aside in the fridge.
- For the cake base, place crème fraiche, whole egg and egg yolk, and vanilla extract in a small bowl and whisk until combined. Set aside.
- Sift flour, sugar, baking powder, bicarbonate of soda, and salt into a large mixing bowl. Add the butter and mix using an electric mixer until the mixture resembles fine breadcrumbs. Sift in almond meal and stir through before gradually beating in the cream fraiche mixture until smooth. Pour mixture into prepared tin and bake until golden, about 15-20 minutes.
- Meanwhile, to make the lemon curd, place whole eggs, egg yolks and sugar into a medium saucepan and whisk until combined. Place over low-medium heat , add the chilled butter cubes, lemon zest and juice and cook, stirring constantly, until thickened and the mixture coats the back of a wooden spoon, being careful not to let the lemon curd boil. Remove curd from heat, strain through a fine sieve into a bowl and set aside.
- When the almond cake base is golden, remove from oven and pour the lemon curd slowly over the cake. Remove the crumb mixture from the fridge and crumble with a fork. Spoon crumble over the now lemon curd covered cake, place in oven and cook until the crumble is golden and crisp, approximately 25-30 minutes.
- Meanwhile, to make the coulis, place all ingredients and ¼ cup water in a saucepan over medium heat and stir until sugar has dissolved. Keep the coulis simmering, stirring occasionally, until the berries are soft and mushy, about 10 minutes. Remove the coulis from heat and strain through a fine-meshed sieve, pressing berries against the sieve with the back of a spoon to extract the juices. Discard all berry pulp and seeds. Set aside strained coulis.
- For the crème anglaise, place milk, cream half of the sugar and vanilla extract in a medium saucepan and place over medium heat. Heat this mix until just below simmering point. Whilst the mixture is heating, whisk the remaining sugar with the egg yolks until incorporated. When the cream mixture has reached just below simmering point, take off heat and add ¼ cup to the egg mixture. Once the warm cream mix and egg mix have been stirred together, add the rest of the cream mixture and combine. Pour this mixture back into the saucepan and place on low heat until the mixture has thickened, stirring constantly. The mixture should be thick enough to coat the back of a spoon. Remove from heat and pour into a serving bowl and set aside.
- Remove crumble cake from oven and allow it to cool completely before removing from cake tin and dust with icing sugar before serving with coulis, fresh berries, crème anglaise, and a dollop of crème fraiche.
