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Lemon and coffee cake

DIFFICULTY
1H50m

A recipe for a delicate lemon cake, made even more delicious by the aroma of coffee.
Ingredients
For the dough
  • 250 g sieved flour
  • 125 g softened butter
  • 1 litre water
For the custard
  • 50 g of Qualità Oro coffee beans
  • 8 egg yolks
  • 100 g sugar
  • 50 g cornflour
  • 1 litre of milk
For the lemon topping
  • 4 fresh yellow lemons
  • 150 g sugar
  • 4 egg yolks
  • 50 g butter
  • 1 vanilla pod
for the presentation
  • 1 green-leaved lemon verbena
Preparation
The mixture

Start by mixing the flour and the softened butter by hand. Add the water a little at a time until you obtain a smooth mixture. Create a ball with the dough and then lay it on the worktop. Transfer it into a round mould of about 30 cm in diameter or in tartlet moulds. Cook at 180°C for 30-40 minutes, until golden brown.

The custard

Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add the cornflour. Place the Qualità Oro coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes. Remove the beans, pour the hot milk on the mixture and stir. Boil the whole mixture again for 3-4 minutes, stirring and paying attention that the liquid does not spill over.

The lemon topping

Blend the lemons, cut into pieces (including the rind and the juice), with the sugar, butter, the egg yolks and the vanilla pod until it reaches a smooth consistency. Cook the mixture in a pan for 10 minutes to remove the bitter taste. After cooking, filter the custard with a Chinois. Add the butter to sweeten it all. Cool and leave to rest in the refrigerator.

The presentation

Evenly stuff the base of the cake with the coffee custard and finish with the lemon topping. Garnish with lime zest and add some verbena leaves.

Method

For the dough

Start by mixing the flour and the softened butter by hand. Add the water a little at a time until you obtain a smooth mixture. Create a ball with the dough and then lay it on the worktop. Transfer it into a round mould of about 30 cm in diameter or in tartlet moulds. Cook at 180°C for 30-40 minutes, until golden brown.

For the custard

Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add the cornflour. Place the Qualità Oro coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes. Remove the beans, pour the hot milk on the mixture and stir. Boil the whole mixture again for 3-4 minutes, stirring and paying attention that the liquid does not spill over.

 

For the lemon topping

Blend the lemons, cut into pieces (including the rind and the juice), with the sugar, butter, the egg yolks and the vanilla pod until it reaches a smooth consistency. Cook the mixture in a pan for 10 minutes to remove the bitter taste. After cooking, filter the custard with a Chinois. Add the butter to sweeten it all. Cool and leave to rest in the refrigerator.

 

 

Presentation

Evenly stuff the base of the cake with the coffee custard and finish with the lemon topping. Garnish with lime zest and add some verbena leaves.

 

 

The ideal coffee for this recipe

Qualità Oro

Sweet and aromatic

Qualità Oro is Lavazza’s first coffee blend. Launched in 1956, it has been handed down from father to son for over 60 years. A true connoisseur's coffee, for those who love to savour the qualities of a fine blend, every day.

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