This was an awesome new cake I tried from my awesome new book, The Sweet Melissa Baking Book, which I recently purchased from the awesome Powell’s Bookstore in Portland! Whoo-hoo! Tax free! This is another book that was written by the owner of a bakery (Sweet Melissa Patisseries) in Brooklyn, New York. Again, it is a book that has been out awhile and has gotten rave reviews – I am just really slow to jump on the bandwagon.
This cake immediately caught my eye and I knew I was going to have to try it. I mean, really, what’s not to love? Almond cake (made with browned butter!), lemon curd and lemon frosting. The original recipe is actually for a lemon mascarpone frosting, but I was a bit lazy and didn’t feel like going out for mascarpone cheese. I also adapted the lemon curd a little bit and used my favorite lemon cream recipe from Dorie Greenspan.
Because they are much easier to share and disperse out of my kitchen, I decided to make cupcakes rather than a huge layered cake…and here they are:
It’s a little difficult to see, but I filled some of them with the luscious lemon cream mentioned above. I say “some” because apparently I missed a few when my husband called me while I was working. Oops!
I also topped a few of them with sugar pearls…I was told that they are surprisingly crunchy, but cute, no?