CANDIED LEMON SLICES FOR LEMON-THYME TOWER CAKE
Arrange these vibrant and fragrant slices of candied lemon on our Lemon-Thyme Tower Cake for an eye-catching garnish.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 2
Steps:
- Using a Japanese mandoline, slice the lemon as thinly as possible; set slices aside.
- In a medium saucepan, combine sugar and 2 cups water. Bring liquid to a boil over medium-high heat Add lemon slices; return to a boil. Remove pan from heat. Let cool completely; transfer syrup and slices to an airtight container. Store, refrigerated, up to 1 week.
LEMON-THYME TOWER CAKE
Build yourself a golden Lemon-Thyme Tower Cake featuring layers of rich, tart lemon cake filled with lemon-thyme pastry cream and decorated with slices of sweet candied lemons for a dessert that is equal parts refined and rustic.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 1 six-layer cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter and flour three 6-inch-round cake pans, and set aside.
- Combine eggs, sugar, salt, and lemon zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until pale and fluffy, about 5 minutes. Sift flour and cornstarch over egg mixture; fold in with a rubber spatula. Pour batter into pans.
- Bake until cakes spring back to the touch and cakes begin to pull away from sides of pans, 40 to 45 minutes. Remove cakes from oven; transfer to a wire rack to cool.
- Turn out cakes. Using a serrated knife, level the tops; slice each cake horizontally into two even layers. Place one layer on a 6-inch cardboard round. Using a pastry brush, brush 5 layers generously with the candied-lemon syrup. Spread the pastry cream over 5 layers, about 3/4 cup per layer. Stack layers on the cardboard, ending with the one uncoated layer. To stabilize cake, insert a 6-inch wooden skewer through center. Overlap the candied lemon slices and thyme sprigs on top of the cake. Refrigerate until pastry cream has set, at least 1 hour. Serve.
LEMON-THYME PASTRY CREAM
Equal parts sweet, tart, and herbaceous, we love this pastry cream as a filling between delicate layers of our Lemon-Thyme Tower Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine milk, thyme, lemon zest, and 1/2 cup sugar. Bring to a boil over medium-high heat. Remove from heat, cover, and let stand 15 minutes.
- Prepare an ice bath. In a medium bowl, combine cornstarch, flour, remaining 1/2 cup sugar, and salt. In another bowl, whisk eggs until smooth. Add cornstarch mixture to egg mixture; whisk until well combined.
- Strain the warm milk mixture; discard solids. Return milk to saucepan; bring to a boil. Slowly pour into egg-cornstarch mixture, whisking constantly.
- Transfer new mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a large heat-proof bowl.
- Whisk in butter; set bowl in ice bath, stirring occasionally, until chilled. Lay plastic directly on surface of pastry cream to prevent a skin from forming; chill until ready to use.
LEMON TOWER CAKE
Make and share this Lemon Tower Cake recipe from Food.com.
Provided by Nanna D
Categories Dessert
Time 30m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pie filling as directed.
- Cover surface with waxed paper and chill.
- Spread 1/2 the chilled filling between layers of cake.
- Whip cream; fold in remaining 1/2 of the filling.
- Spread mixture over top and sides of cake and chill for at least 4 hours.
Nutrition Facts : Calories 179, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 258.5, Carbohydrate 29.6, Fiber 0.1, Sugar 15.2, Protein 3.3
LEMON THYME POUND CAKES
Herbal and tart, these fragrant pound cakes are soaked with a flavorful Muscat and Lemon Thyme Syrup for an extra dash of something special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 Individual Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Butter six (1-cup) molds of a mini angel food cake pan or mini bundt pan. Dust with flour, and tap out excess. Pick 2 teaspoons small sprigs from tops of lemon thyme sprigs, and divide evenly among molds; set aside. Coarsely chop remaining lemon thyme leaves to make tablespoons; whisk chopped lemon thyme with the flour, salt, and lemon zest in a small bowl. Set aside.
- Put butter into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, scraping down sides of bowl as needed, about 4 minutes. Add sugar. Mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.
- Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition; mix until smooth. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition.
- Spoon batter over lemon thyme in prepared molds. Smooth tops using a small rubber spatula. Firmly tap the pan on counter to eliminate any air bubbles. Bake until a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges of molds to loosen; unmold cakes. Place each cake on a serving plate, and drizzle with about 1 tablespoon syrup. Garnish with lemon thyme sprigs.
LEMON-THYME ANGEL FOOD CAKE
Thyme adds a new twist to the classic angel food cake. The flavors pair well together. We enjoy this alongside strawberry ice cream. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour and confectioners' sugar together twice., Add lemon juice, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in thyme and lemon zest. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-35 minutes or until top crust is golden brown and cracks feel dry. Immediately invert pan; cool completely in pan, about 1-1/2 hours., Run a knife around sides and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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LEMON AND THYME CAKE RECIPE - BBC FOOD
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Servings 6-8Category Cakes And Baking
- Pre-heat the oven to 160C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
- Cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl sift together the flour and baking powder then mix with the almonds.
- Lightly beat the eggs then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour.
- Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, and stir into the cake mixture.
- Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly).
- For the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (a few flowers would be good here too).
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- Stir in the remaining ingredients except for the zest and thyme, until fully incorporated and the batter is smooth.
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