I always look forward to baking with The Cake Slice Bakers. Lately though, I find myself running out of time and missing the deadline. I knew I wanted to bake our last selection from our current baking book before we move on to our new book. I found some time to squeeze my bake in and sifted through the book to find a recipe I could make without having to run to the supermarket for ingredients. I chose the Lemon Drizzle Bund Cake!
This cake requires you make a lemon curd that is piped in between the cake batter. I was excited that finally after so many years of baking, I would finally have the task of making lemon curd. The directions seemed easy enough, and gave me the confidence that this would be easy to make.
I followed the directions, and it seemed to have turned just fine until I had a taste test. The curd had a metallic taste to it. At first I thought it was due to pre scrubbing the pot with a steal wool, I figured I didn’t rinse it well enough. After doing a little research, I found that this is pretty common when you make lemon curd in a reactive pot. I still proceeded to use the curd in my cake. I didn’t get that oozing effect with curd when you slice the cake. I did love the texture and flavor of the cake, although you could detect the metallic taste right after I baked it. The next day it seemed to have dissipated. I can assure you this cake was devoured by the second night. I would definitely make this cake again!
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5 comments:
Turned out lovely Anabel. Happy Holidays.
My center curd disappeared too! Glad you baked this month.
That's interesting about lemon curd and a reactive pan! Good to know! Your cake looks tasty--can't beat a good lemon cake :)
Sorry it tasted funny, but sounds like the family really liked it!
I would love to try this one also, lemon cakes are one of my favorites.
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