A dinner party, with delicious homemade curries and daal and mango salsa.
Two cakes. One from a light, buttery, spicy batter laced with caramelized chunks of Granny Smith apples.
The other, a mixture of cocoa and stout beer.
Two cakes. One filled with tart lemon curd and frosted with barely-sweet ginger-lemon whipped cream.
The second glazed with a simple and dangerously delicious chocolate-coffee ganache.
The overflow batter from both made into cupcakes: A godsend for our post-party hangovers.
We couldn't decide which we liked better. You'll have to bake them both and decide for yourself.
Chocolate Stout Cake at Smitten Kitchen
Apple Spice Cake at David Lebowitz
Lemon Curd (adapted from Epicurious)
3 large egg yolks
1/3 c sugar
1/3 c fresh lemon juice
2 T butter
In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.
Ginger-Lemon Whipped Cream
200 g whipping cream
1/4 c confectioners' sugar
1 T freshly grated ginger
1 T lemon zest
Beat cream until soft peaks form. Beat in sugar, ginger, and lemon. Add more ginger or lemon to taste.