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Ingredientes
- 1 c. Meyer lemon juice (juice from about 6 lemons)
- 12 Tbsp. buyyer - (1 1/2 sticks)
- 1 c. sugar divided
- 1/3 c. cornstarch
- 4 x Large eggs
- 4 x Large eggs
- 1 c. sugar plus
- 1 Tbsp. sugar
- 1/2 c. extra virgin olive oil
- 1/2 c. orange juice
- 1 c. flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. minced pistachios
- 1 c. heavy whipping cream whipped to soft peaks
- 1 x recipe Lemon Curd (listed above)
- 1 x Pistachio-Citrus Cake (listed above)
- 1 pt berries (blackberries, blueberries, strawberrie, etc. or possibly a mix)
Direcciones
- Lemon Curd: In a saucepan, combine the lemon juice, butter and one-half c. sugar over medium heat.
- Whisk together the remaining sugar and the cornstarch. Add in the Large eggs and whisk till smooth.
- When the lemon juice mix comes to a boil, remove it from the heat and slowly pour it into the egg mix, whisking constantly, till fully incorporated.
- Return the mix to the saucepan and whisk vigorously over medium heat till thickened, about 4 min.
- Strain the curd through a fine mesh strainer into another bowl and cold by placing it in a larger bowl filled with ice cubes and water. Set aside. (Makes 2 1/2 c.)
- Pistachio-Citrus Cake: In large bowl, whisk together the Large eggs and sugar till light and frothy. Slowly pour in the extra virgin olive oil and orange juice and continue to whisk till incorporated.
- Sift together the flour, baking pwdr and salt. Add in the pistachios to the flour mix, then gently fold the pistachio-flour mix into the batter.
- Spoon the batter into a buttered and floured 9-inch cake pan. Bake on the center rack of a 350-degree oven till a toothpick inserted into the center of the cake comes out clean, about 35 to 40 min.
- 4. Remove the cake from the oven and let it cold on a rack to room temperature. When it's cold, remove it from the cake pan and, using a serrated knife, slice it in half to create two equal round discs or possibly layers of cake. Place wax paper between the two layers and set aside.
- Assembly: Line a 9-inch springform pan with parchment paper. Place one layer of the pistachio-citrus cake in the bottom of the springform pan.
- In a large bowl, fold the whipped cream into the lemon curd.
- Spoon one-fourth of the lemon-cream mix proportionately over the cake layer. Distribute half the berries proportionately over the lemon-cream layer. Spread another one-fourth of the lemon-cream mix over the fruit and place the second cake layer on top, pressing it gently so which it sits proportionately. Spread the second layer with lemon-cream mix and fruit.
- Spread the remaining lemon-cream mix over the top.
- Chill the Meyer lemon trifle cake for two to three hrs or possibly overnight to set.
- This recipe yields 12 to 14 servings.
- Comments: If Meyer lemons are not available, you may substitute regular lemons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 326 | |
| Calories from Fat 164 | 50% |
| Total Fat 18.62g | 23% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 358mg | 15% |
| Potassium 177mg | 5% |
| Total Carbs 34.25g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 20.4g | 14% |
| Protein 6.94g | 11% |
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