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Maryanne Cake w/ Lemon Curd and Berries




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Williams Sonoma Kitchen
adapted to GFCF by Kierstin Olson



List of Ingredients




2 cups Hagman Featherweight Blend
2 tsp. baking powder
1 tsp. salt
16 Tbs. (2 sticks) Fleischmann's Unsalted, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 tsp. vanilla extract
1 cup Nutriwhip (or try Mimicream unsweetened)
2 cups lemon curd (*see note below)
1 1/2 cups blueberries
Confectioners' sugar for dusting (optional)



Recipe



Preheat an oven to 350°F. Grease and flour a Mary Ann cake pan (aka tiara cake pan).

Over a sheet of waxed paper, sift together the flour, baking powder and salt.

Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the margarine on medium speed until smooth and creamy, 1 to 2 minutes.

Reduce the speed to low and gradually add the granulated sugar, beating until blended.

Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.

Beat in the vanilla.

Reduce the speed to low and add the flour mixture in three additions, alternating with the cream sub and beginning and ending with the flour, beating just until blended and no lumps of flour remain.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

Transfer the pan to a wire rack and let cool for 15 minutes.

Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.

Just before serving, spoon the lemon curd into the well of the cake, spreading it to the edges.

Arrange the blueberries on top of the curd.

Dust the cake with powdered sugar.

Serves 12 to 16. (yeah right :-))

Author's Notes: * Made from lemon juice, sugar, butter and egg yolks, lemon curd is a rich, creamy mixture that is traditionally served with scones and is also used to
fill pastries. Here, it becomes a delicious base for fresh blueberries atop our Maryanne cake. You can use prepared lemon curd or make it from scratch. (You can also use 2 cups of vanilla pudding if you don't want to make as
fancy a recipe as this one -- NancyB)

Bl's Note: Maryanne cake pans are like a deep dish fruit flan pan. Lemon curd is made with eggs, and lemon juice and is GFCF. BL