- 1
Ingredients
- makes one 2 layer 8-inch cake {recipe can easily be doubled to make 4 layers}
- for the cake
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons grated lime zest (about 5 regular limes or 10 key limes)
- 1 1/4 cups granulated sugar
- 12 Tablespoons (that's 1 1/2 sticks) unsalted butter, softened to room temperature
- 3 room temperature eggs
- 1/2 teaspoon pure almond extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking Powder
- 1/2 teaspoon salt
- 1 cup unsweetened coconut milk, shaken
- for the lemon curd filling
- 1/2 cup lemon juice
- 1/2 cup granulated sugar
- 2 egg yolks
- 2 eggs
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, cut into cubes
- for the frosting
- 8 oz mascarpone cheese, softened to room temperature
- 1/2 cup (that's 1 stick) unsalted butter, softened to room temperature
- 1/4 cup honey
- 1 Tablespoon fresh rosemary, chopped
- 3 - 4 cups confectioners' sugar
- 1 - 2 Tablespoons fresh lemon juice
Preparation
Step 1
method
Prepare the cake: Preheat the oven to 350 F. Butter two 8 x 2-inch deep round cake pans, line the bottom of pans with parchment paper, butter the parchment and lightly flour the entire pans - gently tap out any excess.
In the bowl of a stand mixer, combine the rosemary, lime zest, and sugar. Use your fingers to rub the rosemary and lime into the sugar until moist and fragrant. Add the butter. Using the paddle attachment, beat on medium speed until light and fluffy. Scrape down sides of the bowl. Add the eggs, one at a time, beating well after each addition. After you add the final egg, beat in the almond extract until the batter is pale and thick.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the flour mixture and coconut milk to the batter, beginning and ending with the flour and only beating until each addition is just combined - scape down the bowl as needed.
Divide the batter evenly between prepared cake pans. Bake for 30-35 minutes or until the cakes are golden and a tester inserted into the center of a cake comes out clean. Remove the pans from the oven and place onto cooling rack(s). Allow the cakes to rest in the pans for about 15 minutes before removing. Cool completely before adding the filling and frosting. {Note: The cakes can be made two days ahead of time. Be sure they're tightly covered in saran wrap and store in the refrigerator.}
Prepare the lemon curd filling: Place a mesh strainer over a large heat-proof bowl: Set aside.
In a medium saucepan over low heat, whisk together the lemon juice, sugar, egg yolks, and eggs. Add the cubes of butter and stir until the butter has melted. Turn the heat up to med-low. Stirring constantly, cook until the mixture thickens and takes on an almost pudding-like consistency (this can take 8-12 minutes depending on the heat level). Strain the curd into the heat-proof bowl. {Note: The mesh strainer will catch any egg white that might have curdled during the cooking process.} Allow the curd to come to room temperature. Press it has cooled off, press a piece of saran wrap directly on the surface - to prevent "skin" from forming. Refrigerate until ready to use. {Note: You won't need the entire batch of curd for the cake. Well covered and refrigerated, the lemon curd will last for about five days. Enjoy on waffles, crumpets, or by the spoonful!}
Prepare the frosting: In the bowl of a stand mixer fitter with the paddle attachment, beat the mascarpone cheese and butter together until well combined (about 5-8 minutes on med. speed). Add the honey and rosemary - beat to combine. Gradually add 3 cups of confectioners' sugar, about 1/2 cup at a time, beating well after each addition. Add one Tablespoon of lemon juice and beat to combine. If the frosting looks too thin, slowly add the remaining cup of confectioners' sugar until it reaches a spreadable consistency. If it's too thick, add a little bit more lemon juice. {Note: A little bit of juice goes a long way so don't add too much all at once.}
Assemble the cake: If the cakes have domed tops, use a serrated knife to flatten them out. Place one layer onto a serving plate. Spread about 1/4 cup of lemon curd over the entire surface. Place the second layer on top of the curd. Use a small amount of frosting to coat the top layer and the sides of the cake (this will be the crumb coat). Place the cake in the fridge for about 30 minutes. Once the crumb coat has hardened, use the rest of the frosting to frost the top and sides again. Garnish with rosemary if desired.
inspired by Katie at the Kitchen Door