Step by Step Instructions
Lemon curd
- Step 1 :Begin with bringing the lemon juice to a boil. In the meantime whisk together the eggs, sugar and the corn starch. Slowly add egg mixture to the lemon juice and bring back to a boil, remove from heat and add to the cubed butter. With a hand blender, blend mixture to a smooth consistency. If you don’t have a hand blender, you can use a whisk. Cover your lemon curd well with plastic wrap, making sure the plastic wrap touches the lemon curd so there is no air, and refrigerate until set.
For the cake
- Step 1 :Open 2 bags of Oreanthi Herbal Teas “Relax Blend” and add to your blender with the flour. Blend on high for about 1 minute or until the tea blend is in powder form with the flour.
- Step 2 :In a separate bowl add all other ingredients, including the flower/tea blend and mix well. Pour into a greased loaf pan and bake at 325 degrees in a pre-heated oven for 30 minutes or until cake tests done with a toothpick.
- Step 3 :Let cake cool in the pan for 10 minutes, then remove to wire rack to cool completely.
- Step 4 :Once cake is completely cooled, place on serving plate, top with lemon curd and garnish with lime zest.
Ingredient List
Lemon curd:
- ¾ Cup Fresh Lemon Juice
- 3 Eggs
- 1 ¾ Cups Sugar
- 2 ½ Tablespoons Cornstarch
- 2 Sticks plus 2 Tablespoons Unsalted Butter, Cubed
Cake:
- 5 Eggs
- 1 1/3 Cups + 1 Tablespoon Sugar
- ½ Cup Heavy Cream
- Pinch of Salt
- 1 Teaspoon Baking Powder
- 1 1/2 Cups + 1 Tablespoon Flour
- ¼ Cup Olive Oil
- Zest of 2 Lemons
- 2 Teabags
Garnish:
- Zest of 2 Limes