LEMON ALASKA CAKE
SERVES 12-16
This is my modern take on a fancy Christmas cake that’s sweet, citrusy and more suited to our Southern Hemisphere holiday season. It’s gorgeously pretty as well as being moist and zesty. Tart lemon curd between the coconutty layers makes it the perfect end to a warm day. I’ve added a festive rim around the base with a simple scattering of silver cachous. THREE-LAYERED CAKE
300g butter, softened
2½ cups caster sugar
7 free-range eggs
1 tsp vanilla extract
Zest 2 lemons
¼ cup lemon juice
1 cup plain unsweetened yoghurt
2½ cups flour
2½ tsp baking powder
5 cups desiccated coconut
1½ cups lemon curd, store-bought or homemade Silver cachous and edible silver flakes (from tuscanediblegold.co.nz), to decorate – optional
MERINGUE
6 egg whites
½ tsp cream of tartar
1½ cups caster sugar
1 tsp vanilla powder (I used Heilala)
Preheat oven to 170°C fanbake. Grease and line three 23cm springform cake tins. (If you don’t have three, bake cakes one at a time; the mixture will be fine to stand on the bench in a cool spot in the meantime.)
In a stand mixture beat together butter and caster sugar until pale and creamy.
Add eggs singly, mixing well after each. Stir in vanilla, zest, juice and yoghurt. Sift flour and baking powder together then carefully fold into cake mixture, alternating with coconut, until combined.
Divide between prepared tins. Bake for around 35 minutes or until a skewer comes out clean when inserted. Set aside to cool.
For meringue, use an electric mixer to beat egg whites with a pinch of salt until soft peaks form. With motor running, add cream of tartar then sugar, a spoonful at a time, beating until sugar has dissolved and mixture is thick and glossy. Add vanilla towards end of beating.
Place one cake on a serving platter. Spoon ¾ cup lemon curd evenly over the top. Place second cake on top and spread with rest of curd then add last cake layer. Secure the cake with two or three bamboo skewers pressed down through the top to prevent the layers from slipping; snip off skewers flush with the top of the cake.
Spread meringue over cake top and sides with a spatula, then use the back of a spoon to make peaks all over the surface.
Using a kitchen blow torch, gently brûlée meringue surface until starting to go golden brown. If desired, sprinkle with edible silver and scatter cachous around rim. Refrigerate or serve immediately.