LIGURIAN LEMON CAKE
Renowned pastry chef Pierre Herme likes this Ligurian Lemon Cake well enough to serve it plain; a lightly browned layer of meringue topped with fresh berries gives this dessert a dressier finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Make the lemon cake: Preheat oven to 350 degrees with rack in center. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
- In a large bowl, sift flour and baking powder; set aside.
- Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
- Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
- With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
- Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
- Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, 30 to 33 minutes.
- Remove the cake from the oven, and immediately unmold it onto a wire rack. Invert cake so it is right side up, and allow to cool to room temperature. Once cooled, the cake is ready to serve or to decorate with meringue.
- Make the meringue and assemble the dessert: Preheat oven to 475 degrees with rack in the center. Place the cooled cake on a parchment-lined baking sheet, and set aside.
- In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat egg white until it holds soft peaks. Add granulated sugar in a slow, steady stream; continue beating until firm, glossy peaks form.
- Using a metal icing spatula or a spoon, immediately spread the meringue over the top of the reserved cake. Dust the meringue with confectioners' sugar.
- Bake the cake until lightly browned, 4 to 6 minutes. Garnish the cake with the mixed berries, if desired, and serve.
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Emmanuel Orji
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. It's a special dessert that will impress your guests.
Dasoye Golombo
[email protected]I'm giving this recipe 5 stars because it's simply divine. The cake is moist and flavorful, and the topping is the perfect finishing touch.
Haregeweyin Kindalem
[email protected]This Ligurian lemon cake is a delicious and easy-to-make dessert. It's perfect for any occasion.
Apex Gaming
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good. The lemon flavor was subtle and not overpowering.
MD.JAHANGIR J.N.M
[email protected]This cake is a showstopper! I made it for my daughter's birthday party and it was a huge success. Everyone loved it!
Hani Elghimi
[email protected]The cake was delicious, but I found the topping to be a bit too sweet. Next time, I'll try using less sugar.
Husii shah
[email protected]This Ligurian lemon cake is a delightful and refreshing treat. It's the perfect way to end a summer meal.
Syed Huzaifa
[email protected]I've made this cake several times now and it always comes out perfect. It's a great recipe for any occasion.
Looney Tunes
[email protected]I found the recipe to be a bit confusing. I think it could be improved with clearer instructions.
Liz Mukalazi
[email protected]The Ligurian lemon cake was a bit too tart for my taste, but I think that's just personal preference. Otherwise, it was a well-made cake.
Qadeer Awan
[email protected]This cake is a labor of love, but it's worth every minute. The result is a stunning and delicious dessert that will wow your friends and family.
Innocent Chanda
[email protected]I've tried many lemon cake recipes, but this one is by far the best. The cake is light and fluffy, with a perfect balance of sweetness and tartness.
Samson Defabachew
[email protected]This Ligurian lemon cake is a hidden gem. It's not as well-known as other Italian desserts, but it's equally delicious. Highly recommend!
Idk Martin
[email protected]The recipe was easy to follow and the cake turned out great! I love the crunchy topping and the moist texture of the cake.
Giana Bayona
[email protected]This cake is a true masterpiece. The burst of lemon flavor is perfectly balanced by the sweetness of the cake. It's the perfect dessert to impress your guests.
Esa Esa
[email protected]I'm not much of a baker, but I decided to give this recipe a try. I'm so glad I did! The cake was surprisingly easy to make and it came out looking and tasting delicious.
Same Jalal
[email protected]I followed the recipe precisely and the cake turned out perfectly. It's moist, flavorful, and has a beautiful golden crust. My family loved it!
Max Lookingg
[email protected]This Ligurian lemon cake is a delightful treat. The combination of zesty lemons, fluffy cake texture, and crunchy topping is simply divine. I baked it for a potluck and it was a huge hit!