It seems that I’m spending most of my time lately apologizing– I’m late, I’m absent… Well. So I’m late posting this and I’ve been absent. And we’ll be absent some more for the next month, I think, as we are packing up our life and moving ourselves across the country. Carlo’s been getting shooting pains in his head, and I’ve suddenly developed a neck problem. Ha. So this is my final apology and from here on out, if we post we’ll be acting as if everything’s normal and there’s nothing to apologize about.

So here we are late with our Daring Bakers report. This Last month, Morven at Food Art and Random Thoughts chose Dorie Greenspan’s perfect party cake. Now, I’m not much of a cake baker. Too much precision, too much waiting and anxiety, too many fallen cakes. A lot of bakers had problems getting their cakes to rise, and I was no exception. My layer cake had only two layers instead of four, since I didn’t want to try slicing into my pitiful little layers. But! The cake was super-tasty. I made a strawberry-lemon curd filling to layer inside, and the buttercream was thick and delicious. For a basic cake recipe, this one is a good one. Check out some of the other bakers’ cakes by going to the Daring Bakers’ blogroll. There are some good ideas for how to get the cake to rise.

You can check out the cake recipe here.

STRAWBERRY LEMON CURD

1 1/2 cups sugar
2 cups fresh strawberries
zest and juice of 1 lemon
2 large eggs
3 egg yolks
1/2 cup butter, cubed

Put the sugar, strawberries, lemon zest and juice, eggs and egg yolks in the bowl of a food processor and spin them until the strawberries are smooth.

Put the puree in a small saucepan, add the butter and cook over low heat, stirring often, until butter has melted and mixture thickens, about 30 minutes. Don’t allow the curd to boil.

Take the curd off the heat and cool it before placing it in clean jars and refrigerating it. This recipe makes about 2 1/2 cups of curd. It’s great for a cake layer, for spreading on eggy bread, or just to eat out straight out of the jar (I’m not ashamed…).

Happy April!

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