1 tbsp active dry yeast
1/4 cup warm water
1/3 cup sugar
1/2 cup sour cream
1/2 tsp lemon rind, grated
1/4 tsp salt
2 eggs
2 3/4 cup white flour
1/3 cup butter, softened
1 egg
3/4 cup ready made lemon curd
1 walnuts, chopped
Directions
Preheat the oven to 360 degrees. Soak the yeast in the warm (105
degrees-115 degrees) water until dissolved. Add the sugar. Mix well.
Heat the sour cream until warm. Add to the yeast mixture along with
the lemon rind and salt. Beat in the first measure of eggs. Add
enough of the flour to make a soft dough. Beat the butter into the
dough. Turn the dough onto a floured board and knead until smooth
(6-7 minutes). Place the dough in a lightly buttered bowl. Cover
tightly with plastic wrap. Let rise until doubled in bulk (45-60
minutes). Punch down. Roll out on a floured board to form an 18" x
12" rectangle. Spread the lemon curd on the dough, leaving a 3/4"
border on all sides. Carefully roll up the dough. Slice into 3 1/2"
thick slices. Place the rolls in a well greased (8") pie pan in a
circle. Let rise for about 30 minutes. Lightly beat the second
measure of egg. Brush the cake with the beaten egg. Sprinkle with
nuts. Bake for about 30 minutes.
Servings: 1 cake
Lemon Curd Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Fruit
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into distant history, in fact as far back into history as early Egypt, and quite possibly further than that. However, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to historians is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused an eruption in publications on food, the majority of which still exist in private cookery archives. For the centuries that followed, the powerful families of the West competed to serve the most exotic banquets, and consequentially chefs and their recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe books are highly popular due to better eduction, leisure time and having more money. The introduction of the TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Lemon Curd Coffee Cake recipe.
