I’m in Lemon with the Coco

Veggie Dish

Last weekend a few of us home-chefs gathered together for our bi-monthly-ish Iron Chef competition. The theme this time was Desserts! Chef Deaks and I teamed up to make what we like to call “I’m in Love with the Coco”. It’s our take on Lemon Tart/ Cake. And guess what? We won! Best Overall and Best Presentation. Here is the recipe for this “award winning” dessert.

I’m in Lemon with the Coco

I’m in Lemon with the Coco

Ingredients

    Cake Layer:
  • 1 3/4 cups white all purpose flour
  • 2 tbs maple syrup
  • 1/3 cup white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 egg
  • 1/2 cup olive oil
  • 1/2 cup greek plain yogurt
  • 1 tsp vanilla extract
    Curd:
  • 2 eggs
  • 100g butter, cut into cubes
  • 80 to 100g of sugar
  • 100g of lemon juice (3 yellow and 1 lime)
  • the zest of 2 yellow lemons and 1 lime
    Cream:
  • 1 can organic coconut cream (try and get the unsweetened one)
  • 1 tbs maple syrup
    Topping:
  • 1/4 cup pomegranate seeds
  • 1/2 cup slivered almonds

Instructions

    Cake:
  1. Preheat oven to 350. Mix all dry ingredients together. Add in everything else and mix well.
  2. Place in round pan and bake for 10-15 minutes or until golden brown on top.
  3. Let cool.
    Curd:
  1. While the cake bakes, zest the lemons and the lime in a pot.
  2. Press the juice from lemons and the lime (gently heat up the juice if the lemons were in the fridge)
  3. Break the eggs in the juice and turn up the heat on the stove to medium high
  4. Whisk the mixture until it transforms into curd. IMPORTANT: dont stop whisking, tilt the pot so it doesn't burn in the bottom.
  5. Once the curd is thick, let it cool for 2 minutes off the heat.
  6. Still off the heat, add the butter and whisk until it's fully incorporated
  7. Refrigerate over night.
    Cream:
  1. Place coconut cream (without the liquid) and maple syrup together in a big bowl. Whip everything together for a few minutes.
  2. Place in the fridge over night.
    Topping:
  1. Toast the almonds in a pan on medium heat. No oil, nothing. Just make sure to stir and watch them very carefully until they brown (5-10 mins)
    Combine:
  1. Put cake on bottom, curd in the middle, cream on top. Finish with almonds and pomegranate seeds on top. Keep chilled until ready to serve.
http://www.leafandbeef.com/im-in-lemon-with-the-coco/

Enjoy and be sure to leave a comment to let me know how it goes!

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