There is nothing sweeter than a New Year, filled with hope and wonderful new ideas. After a month away from blogging, baking and food shoots, I am excited at the prospect of sharing some amazing new food ideas that I have picked up during my travels to London and the USA. This year I am planning on travelling as little as possible after spending four months away from home last year. There are no fancy new year's resolutions for me this year, its going to be all about month long goals, which I think I can realistically achieve.
My first baking project for the year is this beautiful Lemon Coffee cake, which is going to blow your mind - its tart yet slightly sweet at the same time, with a heavenly layer of lemon curd inside and topped with a crunchy struesel . Although baking when you are jet lagged, sleep deprived, and generally feeling like hell, is probably not the best idea, this cake turned out perfectly both times.
For the full Lemon Curd recipe click here.
The name coffee cake is derived from the german Kaffeekuchen, or sweet cakes or breads served during the daily coffee break. This one is made with both olive oil and butter and the layer of lemon curd is spread through the cake before baking. A word of advice though, keep the lemon curd away from the edges of the pan, as it spreads down the side, and will make the edge of your cake darker than you would want .
I used my beautiful new Pro Citrus Zester & Cheese grater from Deiss Kitchenware to zest my lemons. It works like a charm and zests so beautifully.
