I was sorting through some food pictures I had taken over the years and one picture really jumped out at me. DID I REALLY MAKE THIS????? Ohhhh yes I did! This is not a cut and paste, I promise. I used a Daisy Ann pan which is a flower-shaped pan inspired by the classic Mary Ann's cake shell pans from the 1920's. It has an indentation in the top for holding custard, curds or fresh berries. I was REALLY proud of this cake. I made it for a 4th of July party. You can buy the cake pan at Williams-Sonoma or you can give me a call and borrow it!
DAISY ANN CAKE WITH LEMON CURD AND BERRIES
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
16 TBSP. (2 sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
2 tsp. vanilla extract
1 cup milk
1 cup lemon curd (you can make it but I found it at a gourmet market)
1/3 cup heavy cream, whipped to medium-firm peaks
12 raspberries or 6 strawberries, hulled and halved lengthwise
¼ to ½ cup blueberries
Confectioners’ sugar for dusting (optional)
Preheat an oven to 350~. Grease and flour a Daisy Ann cake pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
Put the lemon curd in a bowl. Using a large rubber spatula, gently stir the whipped cream into the curd until no white streaks remain. Spread the lemon curd mixture in the well of the cake. Place 1 raspberry or 1 strawberry half, cut side down, on top of the curd in each flute. Mound the blueberries in the center of the lemon curd. Dust the cake with confectioners’ sugar.
Serves 12 to 16
Recipe and pan from Williams-Sonoma.