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Easter Egg Cakes

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  • 8 tb Unsalted butter; room temperature
  • 3/4 c All-purpose flour; plus
  • 3 tb All-purpose flour
  • 1/2 c Granulated sugar; plus
  • 2 tb Granulated sugar
  • 1 Split vanilla bean; seeds removed
  • Grated zest from 1/2 lemon
  • 3 lg Eggs; room temperature
  • 3/4 c Baking powder
  • 1/4 ts Salt
  • 3 tb Confectioners' sugar
  • 1/2 c Lemon Curd
  • 9 Sprigs mint; for garnish
  • === LEMON CURD ===
  • 3 lg Egg yolks; strained
  • Grated zest of 1/2 lemon
  • 1/4 c Fresh lemon juice
  • 6 tb Sugar
  • 4 tb Unsalted butter; cut up
  • 1/4 c Milk
  • 2 dr Liquid paste color -; (to 3 drops)
  • 3 c Sifted confectioners' sugar
  • 1 1/4 c Unsalted butter


Heat the oven to 250 degrees. Generously butter an egg-cake pan, and dust with flour; tap out any excess flour. Set pan aside. In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and granulated sugar. Beat on medium until light and fluffy, about 2 minutes. Add the seeds from the vanilla bean and the lemon zest; beat to combine. Add the eggs, one at a time, mixing well after each addition and scraping sides of bowl. Sift together the flour, baking powder, and salt. Add to butter mixture. Beat until just combined. Spoon batter into each of nine wells, filling about half full. Bake the egg cakes for 10 minutes. Increase the oven temperature to 350 degrees, and bake until the cakes are golden, 10 to 12 minutes more. Transfer egg-cake pan to a wire rack, and let cool slightly. Invert pan, and remove cakes. Using a serrated knife, trim the cakes to resemble eggs sliced in half. Using a melon baller, scoop out a 1-inch-diameter hole in each cake. Set a wire rack over a baking sheet. Place the cakes flat-side down on the wire rack. Working quickly, pour the colored butter glaze over each cake, completely coating the outside. After about 1 minute, gently lift the cakes with a wooden skewer so that they don't stick to the wire rack. Let the glaze set completely, about 1 hour. Turn the glazed cakes over, and trim away any excess glaze with a paring knife so glaze is flush with the flat side of cake. Wash and dry the wire rack. Place cakes glazed-side down on the wire rack; generously dust flat side with confectioners' sugar. Fit a pastry bag with a #11 pastry tip, and fill the bag with lemon curd. Fill each hole with lemon curd until the "yolk" appears slightly rounded. On each dessert plate, place a decorated cake. Garnish each serving with a mint sprig. LEMON CURD: Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, 1 hour. Store refrigerated in an airtight container up to 2 days. COLORED BUTTER GLAZE: Place the milk in a small bowl, and stir in the liquid paste color; set aside. Place the confectioners' sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Remove from heat, and immediately pour butter into the bowl with the sugar. Add half of the milk, and whisk until smooth. Add the remaining milk as needed to make a mixture that is just thin enough so that it runs down the sides of the cakes. Makes 9 individual cakes.
Cuisine: "Mexican" Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas -"
Per serving: 554 Calories (kcal); 44g Total Fat; (69% calories from fat); 5g Protein; 38g Carbohydrate; 244mg Cholesterol; 2042mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 2 Other Carbohydrates
Recipe by: Martha Stewart
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