Saturday, November 30, 2013

Lemon Passion Cake

Before I share one of my new favorite dessert recipes (which is by no means healthy) can I just say- THANK YOU!!! I felt slightly vulnerable after my last post but that all went away after all of the love and support you have shown me. Thank you, thank you… and thank you for reading our blog! :)

 I have always loved moist cake. I have always LOVED Macaroni Grill's lemon passion cake and Cafe Rio's tres leches cake. If these desserts are something you have enjoyed, you might like this recipe as well. Now, I am going to be honest- I haven't actually made the original recipe, but you can find it here!

I did however "healthify" this recipe for our son's birthday cake. We all ate it, my husband got seconds and we also discussed how fun it would be to do different flavors… maybe banana or raspberry?! My husband did say it wasn't quite sweet enough. I, however, thought it was plenty sweet! Goes to show how different taste buds are, well, different! Do you typically feel like things are too sweet or do you love the good stuff? Depending on personal preference you can try our version, try our version with some extra sugar and honey (tips at the end), or try the original recipe.

(This was the very last piece of cake and I quickly snapped a couple of pictures before it got devoured.)

CAKE
1 cup white flour
1/4 cup whole wheat flour
1/4 cup coconut flour
1/4 cup almond meal
2 teaspoons baking powder
1/2 cup butter, softened
1/2 cup unrefined cane sugar
1/4 cup coconut sugar
4 eggs
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1/4 cup orange juice

LEMON MOUSSE TOPPING
8 ounces cream cheese, softened
1 1/4 cups powdered sugar
3 tablespoons lemon juice
1/3 cup heavy cream

SWEET CREAM
1/4 cup raw honey
1 cup heavy cream


WHIPPED CREAM
1 1/4 cups heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract


Preheat oven to 350 degrees F

Combine dry ingredients in bowl.

Beat together softened butter and sugar, add eggs, mix in vanilla and juices.

Combine flour with wet mixture and mix until smooth.

Pour the batter into a greased 9x9 baking pan and bake for 35 to 40 minutes or until the top begins to brown and a toothpick stuck in the center comes out clean. Let the cake cool.

While the cake is baking, make the lemon mousse topping by beating the softened cream cheese with the powdered sugar until smooth, then add lemon juice.

In a separate bowl, beat 1/3 cup heavy cream. Fold this whipped cream into the cream cheese mixture, cover and chill.

Make sweet cream by combining slightly warm honey with one cup heavy cream.

Make whipped cream by beating 1 1/4 cups heavy cream, 2 tablespoons powdered sugar, and 1/4 teaspoon vanilla in a large bowl. (We did this right before serving.)

When the cake has cooled slightly (mine was still warm) use a small gadget (I used a chopstick) and make lots of small holes all over the cake. I made lots and lots- maybe about a half an inch apart covering the whole cake. Pour small amounts of the sweet cream evenly all over the cake, evenly spread the mousse on top and refrigerate for a couple of hours before serving. I think ideally it would be best if made in the morning and served that evening. We had leftovers and ate them for 2 or 3 days after and it was still great! 

*If you want it really sweet (so your partaker doesn't complain about it not being sweet enough), use a total of 1 cup sugar and increase the honey to 1/2 cup. I wanted to serve it with unsweetened cream but the husband wanted sweetened whipped cream. That is another place you could either decrease or increase sugar to your liking. 

Enjoy! 

P.S. My husband is away on a ski trip. We thought about going with him and we almost did. Normally I am itching to get out of the house and go somewhere cool, but this weekend I decided it would be good for me to stay home and catch up on my life. There are a number of things I was (and, frankly, still am) behind on. The children are only being slightly neglected while I catch up on things.  Last night they had ice cream for dinner (it was my third and final attempt at getting them to eat), today this guy had to put himself down for a nap and did so with one hand inside this empty cracker bag. I guess the lunch I fed him wasn't enough.
This little gal wanted to be sure she got her turn in front of the camera.





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