Lemon Edamame Cake

Lemon Edamame Cakes

Edamame Cake

This was one of the recipes I developed when I was the pastry chef at Yoshi’s in San Francisco. I had always loved the combination of lemons, strawberry and basil.  As I began to play with Japanese ingredients, I was surprised to discover that nori (seaweed) and edamame soy beans, paired beautifully with the bright flavors of citrus and berries.

(Lemon Edamame Cake – serves 10)

INGREDIENTS

6 ounces Plugra butter (soft)

12 ounces sugar

Zest of 1 regular lemon

Zest of 1 Meyer lemon

5 eggs (room temp)

10 ounces pastry flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

3/4 cup buttermilk

1/4 cup crème fraiche

1/4 cup lemon juice

1/3 cup candied edamame

1/3 cup Turbinado sugar

INSTRUCTIONS

In a kitchen aid on medium speed paddle the butter, sugar, and citrus zest for several minutes, until the butter is light and fluffy.  Add the eggs one at a time, mixing for a minute before adding each egg.

In a separate bowl combine and thoroughly mix all of the dry ingredients.

Combine the buttermilk, crème fraiche and edamame and gently heat, just enough to take the chill off.

Add half of the dry mix into the butter, blend, then add half of the wets.  Repeat with the remaining, then add the lemon juice.  Spray  half dome molds, or a muffin pan, and fill each with about 1/3 cup of the batter . Top with turbinado sugar and bake in a 350 oven for 10  minutes.

Lemon Seaweed Meringues

INGREDIENTS

3 egg whites

3/4 cup sugar

1 teaspoon lemon powder

1/2 cup finely ground nori

INSTRUCTIONS

Slowly combine the whites and sugar to create a meringue.  Whip to a firm peak.  When you are at a medium peak add the lemon powder.  Place in a piping bag with a small round tip and pipe long meringue sticks.  Sprinkle with the ground up nori.  Bake for 2 hours in a 200 oven.

To serve the dessert, place the cake, and nori stick on the plate with some lemon olive oil, strawberry sauce, finely diced fresh strawberries and basil chiffonade.

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