Honey Cake with Lime Basil Curd and Stone Fruit
Source: Penelope Lao, Liholiho Yacht Club
This recipe, featuring Kashiwase Farms, was demonstrated for CUESA’s Market to Table program on September 7, 2019.
2 ½ cups sugar
⅓ cup honey
1 ¼ cups butter, at room temperature
1 ¼ cups milk
3 extra large eggs
2 ¾ cups all-purpose flour
1 teaspoon salt
2 ¼ teaspoon baking powder
Preheat oven to 335° F. Butter and flour a 9×9 rectangular pan and set aside.
Beat sugar and butter together in a stand mixer on medium speed until the color has lightened and the mixture becomes fluffy, about 3 minutes.
Add honey and eggs, and mix until combined.
Add a third of the dry ingredients, mix until combined, alternating with the milk, and ending with the dry ingredients. Don’t overmix.
Place batter in pan and put in oven for 25-30 minutes. Tent with foil half way through if top becomes too dark.
Thai Basil Lime Curd
½ cup Thai basil lime juice
1 tablespoon mango purée
½ cup sugar
2 extra large eggs
½ cup butter
½ vanilla bean, scraped
1 pluot, sliced
1 yellow nectarine, sliced
Steep Thai basil in lime juice by heating lime juice until it becomes just warm, and prepare a day in advance. Add Thai basil and let cool completely in fridge.
Heat butter, juice, and sugar until devolved in a medium, heavy bodied sauce pot over medium-low heat. In a separate bowl, whisk eggs together until whites and yolks are combined but not frothy. With a ladle, add in a small amount of warm juice mixture to cold egg mixture to equalize the temperatures between the pot and the bowl of eggs. Add in the bowl of egg mixture to the pot of juice mixture and stir gently, scraping the bottom, until the mixture reaches 160°F. Take the mixture off the heat and stir in butter and vanilla.
Strain mixture and cool. Serve cake with curd and fresh stone fruit.