God-Made, colorful, delicious fresh fruit. I brushed the top of the pound cake with a lemon glaze made of lemon juice, zest and honey to help the fruit “stick” to the cake. After I artistically positioned the fruit I brushed the fruit with the same glaze making it look even more sparkly and fresh. The whole grain spelt made this pound cake more dense than a traditional white flour pound cake. I made a raspberry drizzle for color and extra moisture, it really plated up nice. Serve with a dollop of freshly made organic whipped cream sweetened lightly with honey and organic vanilla. Let me know how you like it!
There are actually 7 parts to the dessert, they should be made in this order. When all 7 parts are made, assemble the cake.
Lemon glaze on top of the pound cake after it’s baked
Lemon curd to hold the fruit on
Glaze to make the fruit sparkle and stick together
Assemble your ingredients for the cake
Preheat the oven to 350 degrees
Zest 3-4 lemons and juice them, set aside
Grease your spring form pan and line it with parchment paper
Make the Cake First
In a medium bowl mix the dry ingredients, set aside. In a large bowl, beat the butter and coconut oil with an electric mixer about 2 minutes until creamy.
Soften organic unsalted butter and coconut oil
Whip the softened coconut oil and butter with a mixer
Beat in the Mascobado sugar a little at a time. It is brown and somewhat grainy, it will take a little longer to dissolve than the white sugar you are used to.
Add eggs one at a time, beating well after each egg.
Now you are going to mix it all together by alternately adding the flour and milk to the butter mixture. Beat well after each addition. Beat on low speed for 1 minute.
Add lemon juice, lemon zest and zucchini and mix well. The cake batter will be thick and smooth.
The batter will be thick, creamy and light brown in color. Evenly spoon into your spring form pan that has been lined with parchment paper.
Grease a spring form pan with butter and line the bottom with a circle of parchment paper. Bake at 350 degrees F for 50-60 minutes until toothpick inserted in the center comes out clean. Cool 15 minutes in the pan, remove from pan onto serving plate or into a container for the freezer, cool completely, about 1-1/2 hours.
Immediately after removing from the spring form pan use a toothpick or meat fork and gently poke holes in the top of the cake. Spread the Lemon glaze over the top of the cake so it seeps into the holes to add a lemon-zing flavor to the cake and protect the top from getting soggy. Note: The cake part of this dessert can be frozen for 2 weeks in a sealed, airtight container. Be sure it is completely cooled before freezing.
When ready to assemble and serve, allow it to defrost four hours, then finish the dessert with the lemon curd, fruit, whip cream and raspberry drizzle.
While the cake is baking make the Lemon Glaze, Lemon Curd and Fruit Glazes, the Raspberry Drizzle and Real Whipped Cream
Lemon Glaze first-The lemon glaze will be spread over the top of the cake immediately after cooling for 15 minutes so you need to make it first. Put all the glaze recipes in a small sauce pan, heat until just boiling, stirring constantly. Remove from heat and let stand 30 minutes until slightly thickened. Be sure you have poked small holes in the cake using a toothpick or small fork, drizzle/spread glaze over warm cake and allow to cool.
Next make the Lemon Curd-Use a zester to zest your lemon peel, put the zest in a food processor with the S blade. Add sugar honey and pulse until well blended. Cream butter and beat in sugar/lemon mixture. Add egg, lemon juice and salt, mix well. Pour mixture into a small sauce pan and cook over medium heat, stirring constantly until thick, keep it just below the simmer point. Remove from heat and cool or store in a covered glass dish and refrigerate. Lemon Curd video; can you smell it?
Now make the fruit glaze-In a small sauce pan (you can use the same one you used for the lemon glaze and the lemon curd) mix all ingredients together with a whisk. Stir over medium heat until thickend, approximately 2 minutes. Remove from heat and allow to cool, store refrigerated in a covered glass dish.
Next make the raspberry drizzle-Thaw 1 bag frozen raspberries. Put in magic bullet or blender with 2 Tablespoons 100% maple syrup and 1/4 cup water. Puree. Add water and maple syrup to taste. Should be pourable but not runny, like a syrup. Do not cook. Store refrigerated in a covered glass dish.
Fresh Whipped Cream-Put bowl and beaters into the freezer to chill about 15 minutes. In the chilled bowl whip cream, sweetener, organic vanilla and Celtic sea salt on high until soft peaks form.
Assemble the cake
Put the cooled cake on a pretty plate
Poke holes in the top of the cake with a toothpick or fork
Drizzle/spread the Lemon glaze over the warm cake
Allow to cool and top with the cooled lemon curd
Arrange your fruit on top of the lemon curd
LIGHTLY Brush fruit with fruit glaze (use a clean soft paint brush or a soft pastry brush). Just a touch of glaze to hold it together and make it shine.
Arrange sliced fruit on top of cake and paint with fruit glaze to hold fruit in place. Serve with Raspberry Drizzle and Real Whipped Cream, Enjoy!
Lemon-Zucchini Spelt Pound Cake with Fresh Fruit special items you will need:
Spring form pan for a beautiful presentation (I got a brand new set of three that had never been used for $5 at the Goodwill store)
Parchment or baking paper to line the bottom of the pan
Flexible paint brush or pastry brush to brush over the fresh fruit
Pretty cake plate (mine is an antique from my mother)