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Lemon Custard Cake With Jam And Coconut Topping

Lemon Custard Cake with Jam and Coconut Topping

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This Lemon Custard Cake with Jam and Coconut Topping is a delightful, indulgent dessert that marries the tangy zest of lemon custard with the soft, fluffy texture of cake, topped off with a beautiful layer of fruity jam and a sprinkling of shredded coconut. The combination of flavors and textures makes this cake a refreshing and irresistible choice for any occasion. Whether served at a family gathering, during afternoon tea, or as a dessert for a celebration, this cake is sure to impress guests with its balanced sweetness and subtle tang. This recipe is simple to prepare but yields a cake that’s sure to become a favorite.

Ingredients

For the Lemon Custard:

  • 1 egg
  • 50 g sugar
  • 40 g cornstarch
  • Juice of 1 lemon
  • Grated lemon peel (from the same lemon used for juice)
  • 300 ml milk

For the Dough:

  • 2 eggs
  • 100 g sugar
  • 1 packet vanilla sugar
  • 120 ml seed oil (or another neutral oil like canola or vegetable oil)
  • 120 ml milk
  • 220 g flour (all-purpose flour works best)
  • 15 g baking powder

For the Topping:

  • Your favorite jam (light-colored varieties like apricot or raspberry are ideal for complementing the lemon flavor)
  • Shredded coconut for garnish (unsweetened coconut works best to avoid overly sweetening the cake)

Directions

Prepare the Lemon Custard:

  1. Combine Ingredients: In a saucepan, whisk together the egg, sugar, and cornstarch until the mixture is smooth and free of lumps. The cornstarch will help thicken the custard as it cooks.
  2. Add Lemon and Milk: To the egg mixture, stir in the freshly squeezed lemon juice and the grated peel. These ingredients will give your custard its bright, citrusy flavor. Pour in the milk, making sure to whisk everything together until fully combined.
  3. Cook: Place the saucepan over medium heat, stirring constantly to prevent the mixture from sticking to the bottom or forming lumps. As the custard heats up, it will begin to thicken. Keep stirring to ensure that the custard stays smooth. Once it thickens to the consistency of a thick cream, remove it from the heat and set aside to cool. This custard will become the creamy, flavorful filling that layers inside your cake.

Make the Cake Dough:

  1. Preheat Oven: Preheat your oven to 190°C (374°F) so that it’s ready to bake the cake. Prepare a greased and floured 9-inch (or similar-sized) square or round cake pan to prevent the cake from sticking.
  2. Whisk Wet Ingredients: In a large bowl, whisk together the eggs and sugar, along with the vanilla sugar. The vanilla sugar will add a subtle warmth to the cake’s flavor. Continue whisking until the mixture is smooth and pale.
  3. Add Oil and Milk: Gradually add in the seed oil and milk, stirring to incorporate them fully into the egg mixture. This will help create a light and airy texture for the dough.
  4. Add Dry Ingredients: Sift together the flour and baking powder to avoid any lumps or clumps in the dough. Slowly add the sifted flour mixture into the wet ingredients and stir until fully combined. The batter should be smooth and thick, but not too stiff.

Bake the Cake:

  1. First Layer: Pour half of the cake dough into the prepared baking pan and spread it evenly across the bottom. Place the pan in the preheated oven and bake for 15 minutes. This initial layer of dough will act as the base for the custard filling.
  2. Add Custard: After 15 minutes, remove the cake from the oven and carefully spread the prepared lemon custard over the partially baked first layer of dough. Make sure the custard is evenly spread so that every bite of the cake has that delicious lemon flavor.
  3. Top with Remaining Dough: Once the custard is spread evenly, pour the remaining cake dough over the top of the custard. Spread it out gently to ensure that the custard is completely covered by the dough.
  4. Final Bake: Return the pan to the oven and bake for an additional 25 minutes, or until a toothpick inserted into the center comes out clean. The top layer of dough should be golden brown and firm to the touch.

Add Toppings and Serve:

  1. Cool Cake: Once the cake is fully baked, remove it from the oven and allow it to cool for about 15 to 20 minutes in the pan. This brief cooling period helps the cake set, making it easier to slice. After that, transfer it to a cooling rack to cool completely.
  2. Add Jam and Coconut: Once the cake has cooled completely, brush the top with your favorite jam. Apricot jam is a great choice because of its delicate flavor that pairs well with lemon. Once the jam is spread, generously sprinkle shredded coconut over the top of the cake. The coconut will add a lovely texture and subtle flavor that complements the lemon and jam.
  3. Final Cool: Allow the cake to cool completely before slicing it into squares or wedges. This ensures that the flavors meld together, and the cake sets up properly.
See also  Spicy Chicken Spaghetti Recipe

Cooking Tips

  • Custard Consistency: Be sure to stir the custard mixture constantly while it’s cooking to avoid forming lumps. The key to a smooth custard is slow, continuous stirring as it heats up. If you notice any lumps, you can use a whisk to break them up or strain the custard through a fine mesh sieve before spreading it over the cake.
  • Smooth Batter: Always sift your dry ingredients, such as flour and baking powder, before adding them to the wet ingredients. This ensures that the batter remains smooth and helps prevent any pockets of flour or baking powder from affecting the texture of the cake.
  • Layering: When spreading the lemon custard between the layers of cake batter, be gentle to avoid disturbing the bottom layer too much. This will help keep the custard contained and prevent it from mixing into the dough.

Substitutions and Variations

  • Gluten-Free Version: For a gluten-free version of this cake, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure that the blend contains xanthan gum to help bind the ingredients together. You might also need to experiment with baking times and adjust the texture of the cake.
  • Vegan Version: To make this cake vegan, you can replace the eggs with an egg substitute such as flax eggs or chia eggs. You can also use a plant-based milk, like almond or oat milk, in place of the dairy milk, and choose a plant-based margarine instead of oil if desired.
  • Jam Variety: While a light-colored jam is ideal for balancing the tartness of the lemon, feel free to experiment with different jams. Raspberry or strawberry jam would be a great alternative, offering a sweet contrast to the zesty lemon custard.

FAQs

  1. Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature for up to two days, or refrigerate it if you plan to keep it for longer. Just allow it to come to room temperature before serving.
  2. Can I use a different type of oil for the cake dough? Yes, you can substitute the seed oil with another neutral oil like vegetable oil or canola oil. Avoid using strongly flavored oils like olive oil, as they may interfere with the flavor of the cake.
  3. Can I freeze this cake? Yes, you can freeze this cake, though it’s best to freeze it without the jam and coconut topping. Wrap the cake tightly in plastic wrap and store it in an airtight container or freezer bag for up to 2 months. Thaw it in the refrigerator and then top it with jam and coconut before serving.

Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 4 g
  • Carbohydrates: 40 g
  • Fat: 18 g
  • Fiber: 1 g
  • Sugars: 25 g

Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.

Storage

  • Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Reheat: You can enjoy the cake at room temperature, or warm it up slightly in the microwave before serving.

Why You’ll Love This Recipe

  • Refreshing Flavor: The combination of zesty lemon custard, sweet jam, and coconut topping creates a perfect balance of tangy and sweet flavors. The lightness of the cake contrasts beautifully with the richness of the custard and the bright fruitiness of the jam.
  • Simple Ingredients: Despite its elegant taste, this recipe uses simple, common ingredients that are easy to find at any grocery store. With just a few pantry staples, you can create a dessert that feels luxurious and homemade.
  • Perfect for Any Occasion: Whether for a family gathering, a tea party, or a special celebration, this cake is perfect for all occasions. Its light, refreshing taste is especially ideal for spring and summer gatherings, but it works just as well for fall and winter when served with a hot drink.

Conclusion

This Lemon Custard Cake with Jam and Coconut Topping is a sweet, refreshing dessert that’s sure to become a staple in your baking repertoire. With its creamy, tangy lemon custard and soft cake base, topped with fruity jam and a sprinkle of coconut, it offers a delightful blend of flavors and textures. Whether you’re serving it for a casual afternoon treat or a more formal occasion, this cake will leave a lasting impression on your guests. Enjoy the balance of tart and sweet in every bite, and happy baking!

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