Meyer Lemon Trifle Cake

Recipe Ingredients

		Lemon Curd
1 cup	237ml	Meyer lemon juice
		= (juice from about 6 lemons)
12 tablespoons	180ml	Buyyer - (1 1/2 sticks)
1 cup	198g / 7oz	Sugar - divided
1/3 cup	20g / 0.7oz	Cornstarch
4		Eggs
		Pistachio Citrus Cake
4		Eggs
1 cup	198g / 7oz	Sugar - plus
1 tablespoon	15ml	Sugar
1/2 cup	118ml	Olive oil
1/2 cup	118ml	Orange juice
1 cup	62g / 2.2oz	Flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Chopped pistachios
		Assembly
1 cup	237ml	Heavy whipping cream - whipped to soft
		Peaks
1		Lemon Curd - (listed above)
1		Pistachio-Citrus Cake - (listed above)
1		Berries
		= (blackberries, blueberries,
		Strawberrie, etc. Or a mix)

Recipe Instructions

Lemon Curd: In a saucepan, combine the lemon juice, butter and one-half cup sugar over medium heat.

Whisk together the remaining sugar and the cornstarch. Add the eggs and whisk until smooth.

When the lemon juice mixture comes to a boil, remove it from the heat and slowly pour it into the egg mixture, whisking constantly, until fully incorporated.

Return the mixture to the saucepan and whisk vigorously over medium heat until thickened, about 4 minutes.

Strain the curd through a fine mesh strainer into another bowl and cool by placing it in a larger bowl filled with ice cubes and water. Set aside. (Makes 2 1/2 cups)

Pistachio-Citrus Cake: In large bowl, whisk together the eggs and sugar until light and frothy. Slowly pour in the olive oil and orange juice and continue to whisk until incorporated.

Sift together the flour, baking powder and salt. Add the pistachios to the flour mixture, then gently fold the pistachio-flour mixture into the batter.

Spoon the batter into a buttered and floured 9-inch cake pan. Bake on the center rack of a 350-degree oven until a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes.

4. Remove the cake from the oven and let it cool on a rack to room temperature. When it's cool, remove it from the cake pan and, using a serrated knife, slice it in half to create two equal round discs or layers of cake. Place wax paper between the two layers and set aside.

Assembly: Line a 9-inch springform pan with parchment paper. Place one layer of the pistachio-citrus cake in the bottom of the springform pan.

In a large bowl, fold the whipped cream into the lemon curd.

Spoon one-fourth of the lemon-cream mixture evenly over the cake layer. Distribute half the berries evenly over the lemon-cream layer. Spread another one-fourth of the lemon-cream mixture over the fruit and place the second cake layer on top, pressing it gently so that it sits evenly. Spread the second layer with lemon-cream mixture and fruit.

Spread the remaining lemon-cream mixture over the top.

Refrigerate the Meyer lemon trifle cake for two to three hours or overnight to set.

Each of 14 servings: 475 calories; 7 grams protein; 45 grams carbohydrates; 1 gram fiber; 31 grams fat; 13 grams saturated fat; 171 mg. cholesterol; 185 mg. sodium.

This recipe yields 12 to 14 servings.

Source:
The Los Angeles Times, 04-21-2004

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