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BREAD IS GOLD: Lemon Cake, Vanilla Cream & Tropical Fruits

Serves 6


Tropical Fruit Salad
2 mangoes cut into ¾ inch cubes
1 papaya peeled seeded and cut into ¾ inch cubes
1 pineapple cut into ¾ inch cubes
1 starfruit, sliced
5 passion fruits halved

Lemon Cake
1 ¼ cup all purpose flour
1 packet active dry yeast
¼ tsp salt
7 tablespoons butter at room temperature
3 eggs
Juice and grated zest of 1 lemon
3 tbsp & 1 tsp milk

Vanilla Cream
Generous 2 cups milk
1 vanilla bean
2 egg yolks
5 ½ tbsp granulated sugar
For Serving
12 cape gooseberries


Make Tropical Fruit Salad
In a large bowl, combine the mangoes, papaya, pineapple and starfruit. Scoop out the passion fruit pulp and strain. Discarding the seed add to the bowl and mix to combine.

Make Lemon Cake
Preheat oven to 350 degrees F. Line an 8 inch round baking pan dust with flour. In a medium bowl sift together the flour, yeast and salt set aside.
In a medium bowl, mix together the butter, sugar, eggs, and lemon juice and zest with a whisk until combined. Add the flour mixture and mix. Add the milk and mix until combined. Transfer to the prepared pan and bake until a wooden pick or tip of knife comes out dry, about 45 minutes. Let cool in the pan on a wire rack.

Make Vanilla Cream
Place the milk in a medium saucepan and scrape in the vanilla seeds, adding the vanilla pod, too. Bring to a boil over medium heat and cook for 6 minutes. Remove from heat.

In a medium bowl, whisk together the egg yolks and sugar. Slowly add one fourth of the hot milk. Transfer the saucepan and heat to 181 degree F. Strain through a fine mesh sieve into a bowl and set in a larger bowl of ice and water to cool down quickly. Cover and refrigerate.

To Serve:
Place a slice of the lemon cake on each plate. Top with the fruit salad and the vanilla cream, and garnish with 2 cape gooseberries.

NOTE: Save the egg whites to make meringues. You can use any fruit you have on hand for the fruit salad.

Discover more of Massimo Bottura's recipes via Bread Is Gold HERE.


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