Lemon Rosemary Meringue Cake

A delicious, savoury twist on a classic dessert. This Lemon Rosemary Meringue Cake is a winning combination.

Lemon Rosemary Cake with Lemon Curd Filling and Meringue Frosting

Last week we went for dinner at a new restaurant in town that I have been super excited to try. They are known for their small sharing plates and delicious cocktails - two of my favourite things. The meal was delicious - it started with a cheese board and ended with a lemon rosemary dessert that came in a jar. As soon as I had my first bite of dessert, I knew that I wanted to recreate something similar. I decided to use the same flavours - the lemon, the rosemary and a meringue but change up the actual dessert and create a cake instead. 

I love the combination of the lemon with the rosemary. The rosemary brings a fresh unexpected twist to these otherwise classic flavours. I think its fun to use something typically savoury and turn it into a dessert. It adds a level of complexity to the flavours. 

Lemon Rosemary Cake with Lemon Curd Filling and Meringue Frosting

We have to talk about the lemon curd filling. I considered making it its own post because its just that good. I could go on and on and on about it. But I will keep it short. Make it. Put it on everything (or eat it with a spoon). You can thank me later.  It has the perfect amount of sweetness to balance out the tart of the lemon and the egg yolks give it a beautiful yellow hue. Not only is it delicious but helps to keep this cake super moist.   

The meringue frosting is quick and easy to make. It whips up to a beautiful glossy shine and browns up nicely under a boiler (or you can use a kitchen torch - which I really need to invest in!). To brown the top of my cake using the oven, I preheated my oven to the broiler setting. I filled, stacked and frosted the cake on a piece of parchment paper and transferred the cake to a clean baking tray. The meringue will brown quickly in the oven, so be sure to keep a close eye on it! It will only take a minute or two for the meringue to brown.

Lemon Rosemary Cake with Lemon Curd Filling and Meringue Frosting

Lemon Rosemary Meringue Cake

Makes: One 6 inch cake

For the Cake 

1 c sugar
Zest, from 1 lemon
2-3 sprigs of rosemary
1 ½ c cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½  c butter, at room temperature
2 eggs
½  c milk

For the Lemon Curd

3 egg yolks
¾  c sugar
¼ c water
¼ lemon juice (juice from 1 lemon)
Zest from lemon
¼ c butter, cut into cubes

For the Frosting

3 egg whites
1 c sugar

Directions

Preheat oven to 350 F. Grease and flour a 6 inch round baking pan, set aside. In a food processor, pulse together the sugar, lemon zest and rosemary, until just combined and the rosemary is broken down into smaller pieces. In a medium bowl sift together flour, baking powder and salt.

In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed cream together butter and sugar mixture until light and fluffy. Beat in eggs until incorporated, scraping down sides of bowl as needed. Slowly alternate adding in the milk and flour mixture, ending with the dry. Mix until just incorporated.

Pour batter into prepared pan. Bake for 45 minutes - 1 hour or until toothpick inserted into the centre comes out clean. Allow cake to cool for 5-10 minutes in the pan before transferring to a wire rack to cool completely.

To make the Lemond Curd - In a saucepan combine egg yolks, sugar, water, lemon juice and zest. Simmer over medium heat, stir constantly until mixture starts to thicken and boil. Allow mixture to boil for 2-3 minutes then stir in butter. Boil for an additional 1-2 minutes then remove from heat. Allow to cool completely

To make the frosting - Over a double boiler heat together the egg white and sugar for 5 -7 minutes, whisking constantly. Transfer mixture to a clean kitchenaid mixer fitted with a whisk attachment. Whisk on high for 5 - 7 minutes or until stiff glossy peaks form.

To assemble the cake - Torte cake into three even layers. Place your bottom layer on parchment paper. Spread a thin layer of meringue followed by a generous layer of lemon curd.  Top with your second layer of cake, repeat filling process and top with your final layer of cake. Using an off set spatula, frost cake with an even layer of meringue. If desired, brown meringue using a kitchen torch or oven broiler. If using the broiler, transfer your cake to a baking tray. Place in oven for 1-2 minutes or until meringue is lightly browned. 

Lemon Rosemary Cake with Lemon Curd Filling and Meringue Frosting

Vanilla Cupcakes with Milk Chocolate Frosting

These vanilla cupcakes with milk chocolate frosting are the perfect birthday (or everyday) treat. They are simple, classic and delicious! 

Vanilla Cupcakes with Milk Chocolate Frosting

This April weather has seriously got me down. We had a huge ice storm here this weekend. If you looked outside you would have sworn it was January and not almost May! We were stuck inside all day on Sunday, since the car was completely frozen over. I made a huge pot of tomato sauce for dinner and decided that we needed something classic and comforting for dessert.  The vanilla cupcakes are delicious and moist. They have a great crumb and nice bite to them. The real star here however, is this whipped milk chocolate frosting. It is light, fluffy and oh so delicious.  The frosting on its own reminds me of a big glass of chocolate milk. The sweetness of the milk chocolate makes the frosting lighter than your traditional chocolate frosting made with either cocoa powder or semi sweet chocolate. 

I decided to keep the cupcakes fairly casual. I didn't use my usual cupcake decorating technique but instead I used an off set spatula to quickly frost these cupcakes. I couldn't wait to dig into them and I love the more relaxed look this frosting technique gives. There is something nostalgic about it. Of course I had to add sprinkles! They brightened up the cupcakes (and the grey weather that we have been having). 

Vanilla Cupcakes With Milk Chocolate Frosting

Vanilla Cupcakes With Milk Chocolate Frosting

Makes: 1 Dozen

For the Cupcakes 

½ c butter, at room temp

1 c sugar

2 eggs

1 tsp vanilla

1 ½  tsp baking powder

1 ½ c flour

½ tsp salt

½ c milk

For the Frosting

1 c butter, at room temp

3 c powdered sugar

100 g milk chocolate, melted

Directions

Preheat oven to 350F. Line a cupcake pan with cupcake liners and set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed cream together butter and sugar until light and fluffy. Add the eggs, one a time, scraping down the side of the bowl after each addition. Mix until just incorporated. Add in the vanilla. 

In a medium size bowl, whisk together the flour, salt and baking powder. On a low speed, add half of the flour mixture to the wet ingredients. Add the milk, followed by the remaining flour mixture. Mix until just combined. Do not over mix. 

Fill cupcake liners 1/2 to 2/3s of the way full. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Transfer cupcakes to wire rack to cool completely. 

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, over medium-high speed cream together butter and powdered sugar until light and fluffy.  Switch to a whisk attachment, over medium speed, mix in melted chocolate. Whisk on medium - high speed for an additional 2-3 minutes or until frosting is light and fluffy.  Once cupcakes are fully cooled, frost as desired.

Vanilla Cupcakes With Milk Chocolate Frosting

Pina Colada Cupcakes

These Pina Colada cupcakes are perfect for summer and will make you feel like you are on a tropical getaway! 

Coconut flavoured pina colada cupcakes filled with pineapple puree and topped with a rum buttercream

If you like Pina Coladas and getting caught in the rain, then these cupcakes are for you.  These coconut cupcakes are filled with a pineapple puree and topped with a silky rum buttercream. A cherry on top and a cocktail umbrella complete these festive cupcakes. These cupcakes will make you want to head to the beach.

The cupcakes are full of coconut flavour. I used both coconut milk and shredded coconut in the cupcakes to really highlight the coconut flavours. Coconut pairs so well with different tropical fruits. I decided to go with a pineapple filling but I think mango would also work great with these cupcakes, if you're looking to do something a little different. 

Pina Colada Cupcakes - Coconut cupcakes filled with pineapple puree and topped with a rum buttercream

I decided to put together a video for you of me making these cupcakes. There a couple of steps to get to the final product but trust me they are worth it! The flavours batter, filling and frosting each come together to create the tropical pina colada flavour!  The recipe for the cupcakes, filling & frosting are below. Enjoy! 


Pina Colada Cupcakes

Coconut Cupcakes

Makes: 1 Dozen

Pineapple Puree Filling

Rum Buttercream Frosting

Assemble the Pina Colada Cupcakes

Pina Colada Cupcakes - Coconut Cupcakes filled with Pineapple puree and topped with a rum buttercream