Kale And Carrot Cake Recipe
Lemon Curd, Streusel, Makrut Lime Ice Cream
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Ingredients
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Cake Batter
Lemon Curd (filling)
Streusel Topping
Makrut Lime Ice Cream
Assembly/Finishing
Method
Cake Batter
- 1
- 2
Dry ingredients
In a medium bowl whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1.25 tsp ground cinnamon and 0.5 tsp ground ginger until evenly combined.
- 3
Wet ingredients
In a large bowl or stand mixer bowl whisk together 0.75 cup vegetable oil, 0.25 cup neutral oil (if using), 1 cup granulated sugar and 0.75 cup packed light brown sugar until the sugars begin to dissolve. Add 3 large eggs one at a time, mixing until incorporated, then stir in 2 tsp vanilla and 0.75 cup buttermilk.
- 4
Combine
Fold the dry ingredients into the wet mixture in two additions, mixing until just combined. Fold in 2 cups grated carrots, 2 cups chopped kale, 0.5 cup chopped toasted nuts (if using), and 2 tbsp lemon zest. Do not overmix.
- 5
Bake
Divide batter evenly between prepared pans and smooth tops. Sprinkle about one-third of the streusel (reserve remaining for top after partial bake) over the tops. Bake on the center rack for 25–30 minutes for 8-inch pans (or 35–40 minutes for 9x13) until a toothpick inserted into the center comes out with a few moist crumbs. If using the streusel, about halfway through baking watch that it doesn’t overbrown; tent with foil if it browns too quickly.
- 6
Cool
Allow cakes to cool in pans 10 minutes, then invert onto a wire rack to cool completely before assembly.
Lemon Curd (filling)
- 7
Make curd
In a heatproof bowl set over (not in) simmering water (double boiler), whisk 4 egg yolks with 0.75 cup granulated sugar until pale. Whisk in 0.75 cup fresh lemon juice and 1 tbsp lemon zest. Continue whisking constantly over the gentle heat until thickened and temperature reaches about 170–175°F (77–80°C) and it coats the back of a spoon, about 8–12 minutes. Do not let it boil.
- 8
Finish
Remove from heat and whisk in 6 tbsp unsalted butter piece by piece until smooth, then stir in 1/8 tsp salt. Strain through a fine mesh sieve into a clean bowl to remove zest bits if desired. Cover surface with plastic wrap to prevent a skin and chill until ready to use; it will thicken further when cold.
Streusel Topping
- 9
Make streusel
In a bowl combine 0.75 cup flour, 0.5 cup packed brown sugar, 0.5 cup rolled oats, 0.5 tsp cinnamon and 1/8 tsp salt. Add 6 tbsp cold cubed butter and rub with your fingertips or use a pastry cutter until mixture forms coarse crumbs and some pea-sized pieces remain. Stir in 2 tbsp toasted sesame seeds or chopped nuts if using. Keep chilled until ready to top the cake.
- 10
Finish topping
Reserve about one-third of the streusel to sprinkle on the batter before baking (see Cake directions). After the cake finishes baking and while still slightly warm, sprinkle the remaining streusel over the top and return to oven for 3–5 minutes to set, or place under broiler very briefly watching closely for color.
Makrut Lime Ice Cream
- 11
Infuse cream
In a medium saucepan combine 1 cup whole milk and 2 cups heavy cream with 2 tbsp finely grated makrut lime zest and optional 2 makrut lime leaves (bruise leaves first). Warm over medium heat until just simmering, then remove from heat and let the mixture steep for 20–30 minutes. Rewarm gently after steeping to scald before tempering with yolks.
- 12
Custard base
Whisk 5 large egg yolks with 0.75 cup granulated sugar in a bowl until pale and slightly thickened. Slowly whisk about 1/3 cup of the hot infused cream into the yolks to temper them, then slowly whisk the tempered yolk mixture back into the saucepan with the remaining cream. Cook gently over medium-low, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon and reaches 170–175°F (77–80°C), about 6–8 minutes. Do not boil.
- 13
Finish and chill
Remove from heat, stir in 2 tbsp makrut lime juice and a pinch of salt. Strain the custard into a bowl to remove zest and leaf bits. Cool to room temperature, then cover and chill until thoroughly cold, at least 4 hours or overnight.
- 14
Churn
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a freezer-safe container and freeze at least 2 hours to firm up before serving.
Assembly/Finishing
- 15
Layer
If cakes are slightly domed, level the tops with a serrated knife. Place one cake layer on a serving plate or cake board. Spread a thin layer (about 1/3–1/2 cup) of chilled lemon curd over the first layer, leaving a small border from the edge. Top with the second cake layer.
- 16
Top and finish
Spread a thin dusting of powdered sugar or a very light crumb coat of leftover curd if desired. Sprinkle the reserved streusel over the top evenly. If you like, pipe or spoon additional lemon curd decoratively on top or around slices when serving. Garnish with candied lemon slices or additional toasted nuts.
- 17
Serve
Slice the cake and serve with generous scoops of chilled makrut lime ice cream. Store leftover cake covered in the refrigerator for up to 4 days and ice cream in the freezer.