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Lemon Sponge Cake Page 58

Lemon Sponge Cake, Topped with Zabaglione and Berries

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
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Servings

2 Servings

Ingredients

  • 1/2 cup flour
  • 1/8 teaspoon salt
  • 1/4 cup melted margarine
  • 1 egg
  • 1/4-1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons coconut milk
  • 1 lemon zest and juice
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup champagne
  • 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
  • 1/4 cup mint leaves
  • 1 cup mixed berries such as strawberries and blueberries
  • 1/2 cup semi-sweet red wine
  • 1/2 cup confectioners’ sugar

Instructions

  • Cake:
  • In a small mixing bowl mix flour, sugar, baking powder, salt, egg, and zest from 1 lemon.
  • Spray a microwave-safe coffee mug or ramekin and microwave on high for 40 seconds (you may have to play around with the timing as every microwave is different).
  • Zabaglione:
  • Set up a double boiler, not too large. Place egg yolks and sugar in a bowl on top of boiler and whisk nonstop until mixture has thickened (at least ten minutes). 
  • Add champagne and continue to thicken. 
  • Scrape in vanilla bean or vanilla extract and set aside.
  • Macerated Berries:
  • Toss berries, red wine, confectioners' sugar, and mint leaves together. Let sit for at least two hours.
  • Cut cake into pieces and spread out on a plate. Top cake with zabaglione and macerated berries. 
  • Serve with a scoop of passion-fruit sorbet on plate. Sprinkle zest of lime on sorbet. Garnish dessert with fresh mint.
  • Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
  • Fall 2014 Magazine