(This recipe appeared in the Winter 2023 issue of Pastry Arts Magazine)
The Honey Lemon Buttercake was invented specifically to take an old school dessert and bring it new life. The cake itself is a lemon butter cake that is baked with a layer of pure honey to add a depth of flavor and a crystallized finish to the outside. We fill the inside of the warmed cake with a tart lemon curd, place it upon a salted pecan tart, and top off with ice cream to give layers of texture and complexity to seemingly traditional flavors.
Yield: 9 servings
Honey Lemon Buttercake
- 110 g cream cheese
- 335 g unsalted butter, room temperature
- 295 g granulated sugar
- 195 g brown sugar
- 1 ½ Tbs vanilla extract
- Zest of 2 lemons
- 1 tsp kosher salt
- 4 large (200 g) eggs
- 420 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 135 g honey
- In a stand mixer fitted with a paddle attachment, paddle the cream cheese until completely smooth. Add the butter, and paddle until smooth again. Add the granulated sugar, brown sugar, vanilla, lemon zest, and salt. Mix until combined. Add the eggs and mix until combined.
- Sift together the flour, baking powder, and baking soda. Add to the batter and mix until combined.
- Line nine 4ʺ (10.2-cm) cake pans with parchment and pan spray the bottom and sides. Coat with granulated sugar.
- Portion 150 g batter into each pan and use a small spoon to spread the batter evenly into the bottom while creating a divet to hold the honey. Drizzle 15 g of honey into the divet in each pan.
- Preheat a combination oven to 320˚F (160˚C) with 2-bar fan. Bake the cakes for 18 minutes or until the sides are golden and bounce back halfway. Cool to room temperature. The cake will collapse – but this is good to achieve the gooey texture and to have a hole to place the lemon curd into.
- Use an offset spatula to loosen the cakes from the sides and use a torch to heat the bottom of the pans to release.
Salted Pecan Tarts
- 45 g unsalted butter, melted
- 180 g corn syrup
- 4 whole eggs
- 45 g bourbon
- 4 tsp vanilla extract
- 105 g granulated sugar
- 105 g light brown sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- Nine 4ʺ (10.2-cm) straight-edge tart shells
- 270 g pecan pieces, toasted
- Place the melted butter, corn syrup, eggs, bourbon, and vanilla in a blender and blend until combined. Add the granulated sugar, brown sugar, ginger, cinnamon and salt. Blend until combined. Use a chinois to strain.
- Place 30 g of toasted pecan pieces in each tart shell, spreading them evenly. Slowly pour the blended base over the pecans and fill to the top, then tap the tarts to get rid of any trapped air bubbles.
- Preheat a combination oven to 320˚F (160˚C) with 2-bar fan. Bake for 17 minutes, or until the center of the filling doesn’t move when shifting the sheet tray and the tops have puffed.Cool to room temperature.
Tart Lemon Curd
- 4 whole eggs
- 90 g lemon Juice
- 155 g granulated sugar
- Pinch of kosher salt
- Zest of 2 lemons
- In a large bowl, over a pot of simmering water, whisk together all the ingredients. Keep the heat on medium, making sure to whisk every few minutes to ensure even cooking. Continue cooking, whisking constantly, until the curd has thickened and reaches the ribbon stage. Strain through a chinois and cool down in an ice bath.
- Keep refrigerated until needed.
- 445 g heavy cream
- 85 g granulated sugar
- 30 g ginger, peeled and chopped
- 50 g egg yolks
- ½ tsp vanilla bean paste
- Combine the cream and sugar in a pot using a whisk. Add the ginger and heat to scalding. Temper the egg yolks in a small bowl, using the hot cream, and pour them back into the pot. Cook over medium-low heat while stirring until thick enough to coat the back of a spoon.
- Strain through a chinois into a new container and mix in the vanilla paste. Cool down in an ice bath, then keep refrigerated until ready to plate.
Vanilla Ice Cream
- 720 g heavy cream
- 355 g whole milk
- 245 g granulated sugar
- 115 g egg yolks
- 1 Tbs vanilla bean paste
- In a large saucepot, whisk together the heavy cream, milk and granulated sugar. Heat on medium to scalding. Temper in the egg yolks and cook to nappé stage. Remove from heat, add the vanilla paste, and strain through a chinois. Cool down in an ice bath.
- Process in ice cream machine. Store, label, and keep frozen.
- White chocolate honeycomb
- Edible flowers
- Pour the lemon curd into the hole of the buttercake. Place a Salted Pecan Tart on top, nut side facing the lemon curd. Flip the dessert over so that the buttercake is on top. Heat in the oven for 5 minutes, then transfers to a serving plate.
- Pour a circle of Ginger Anglaise around the buttercake, then place a large scoop of Vanilla Ice Cream on top, and garnish with a white chocolate honeycomb and edible flowers.
About Jessica Scott
Jessica Scott is the Corporate Executive Pastry Chef of 50 Eggs Inc., in Las Vegas, NV. Her company has incredibly influenced her career by supporting and encouraging her constant creativity. She loves to make desserts that are approachable, almost nostalgic, that have bold flavors, textures, and colors.
You must be logged in to post a comment.