Oreanthi herbal teas lemon curd cake
CATEGORIES
INGREDIENTS
  • ¾ Cup Fresh Lemon Juice
  • 3 Eggs
  • 1 ¾ Cups Sugar
  • 2 1/2 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 of Oreanthi “Relax Blend” Herbal Teas
  • GARNISH:
  • Zest of 2 Limes
DIRECTIONS
  1. Mediterranean food,
  2. Mediterranean dish,
  3. Mediterranean Recipes
RECIPE BACKSTORY
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.