Beth Cato's Blog, page 36

Bready or Not Original: Cardamom Cashew-Walnut Butter

This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

Also check out my Maple Nut Butter recipe!

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Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]


If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.

Cuisine AmericanKeyword cashews, nut butter, walnuts





Author Beth Cato

Equipment8-cup food processor
Ingredients1 1/2 cups cashews1 cup walnuts1/2 teaspoon sea salt1 Tablespoon honey1/2 teaspoon ground cardamom1/2 teaspoon vanilla extract
InstructionsIf the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step. Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river. Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate. Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable. OM NOM NOM!






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Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]


If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.

Keyword cashews, nut butter, walnuts





Author Beth Cato

Equipment16-cup food processor
Ingredients3 cups cashews2 cup walnuts1 teaspoon sea salt2 Tablespoon honey1 teaspoon ground cardamom1 teaspoon vanilla extract
InstructionsIf the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step. Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river. Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate. Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable. OM NOM NOM!

Bready or Not Original: Soft Maple Sugar Cookies

Soft Maple Sugar Cookies! That’s right, this recipe combines two of the best things ever for an original treat.

It has been way too long since I offered up a maple-flavored treat. These are so good, they make up for that lapse in a major way.

These are soft, chewy cookies. Maple flavor is built into the dough, and the drizzle of glaze adds a touch more.

I wish I could say how long these cookies will keep, but I don’t know. They stayed delicious for at least one full day, then they went to my husband’s work and were goooooooone.

You’ll have to bake them yourself and see how long they last!

 

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Bready or Not Original: Soft Maple Sugar Cookies


These cookies combine classic chewy sugar cookies with lovely maple flavor. Recipe makes about 57 cookies using a teaspoon scoop.

Course Dessert, SnackKeyword cookies, maple



Servings 57 cookies

Author Beth Cato

Equipmentteaspoon scoopparchment paper
IngredientsDough1/2 cup unsalted butter softened 1 stick1/2 cup shortening1 1/2 cups white sugar1/4 cup brown sugar packed1/4 cup pure maple syrup1 teaspoon baking soda1 teaspoon cream of tartar1/8 teaspoon salt3 egg yolks1 teaspoon vanilla extract1 teaspoon maple flavor1 3/4 cups all-purpose flourGlaze1/4 cup unsalted butter half stick2 cups confectioners' sugar plus more is needed for thickness1/4 cup half & half or milk3 Tablespoons maple syrup
InstructionsPreheat oven at 300-degrees. In a large bowl, beat together butter and shortening. Add both sugars, maple syrup, baking soda, cream of tartar, and salt. Beat for about 2 minutes, scraping bottle of bowl often. Add egg yolks one at a time, followed by vanilla extract and maple flavor. Mix in flour until just combined. Use a scoop or spoon to dollop dough onto a parchment paper-lined cookie sheet, spacing out to account for spread. Bake for 11 to 16 minutes. Let set on cookie sheet for 10 minutes, then transfer to a rack to completely cool. Once all cookies are baked and cooled, move them back to the parchment-covered pan, close together, before mixing glaze. In a small bowl, melt butter in microwave. Add the confectioners' sugar to bowl, followed by half & half and maple syrup. Stir. Add more sugar, if needed, to form a thick consistency. Drizzle all over cookies. Let set for 30 minutes to 1 hour before moving to sealed containers. OM NOM NOM!

Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

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Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]


This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.

Course Breakfast, SnackKeyword bars, chocolate, gluten free, macadamia nuts





Author Beth Cato


Ingredients2 cups quick oats1 cup almond flour or oat flour1/4 cup macadamia nuts chopped1 cup cashew butter or almond butter1/2 cup honey1/2 teaspoon salt1 teaspoon vanilla extract1/4 cup white chocolate chips
InstructionsLine a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside. In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside. Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract. Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough. Set pan in fridge to chill for at least 30 minutes. Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers. OM NOM NOM!

Forthcoming anthologies to preorder

This is a rough time for the publishing industry and authors, period. Many bookstores are closed or operating in different ways. New releases are not getting much attention. Readers have other priorities for their time and money. Authors are struggling to focus, promote, and write. The actual publishing process is in a bad way, with warehouses closed because of sickness and paper imports from China greatly curtailed.

I want to highlight four forthcoming anthologies that have preorder links available. If you can’t budget to buy new books, you can always request your local library to carry them. And always, reviews on places like Amazon and Goodreads are a huge help.

First up, on May 26th, Swashbuckling Cats: Nine Lives on the Seven Seas is released by Tyche Books. PIRATE CATS. This is an anthology all about PIRATE CATS. How awesome is that?! A release day party will be held on Facebook. Find out about that here and participate in the event for a chance to win door prizes.

 

Chicken Soup for the Soul: The Magic of Cats will be released in print and ebook on July 7th, 2020. (Release was pushed back a month.) I’ve had stories in a lot of Chicken Soup cat books, but this will be my first story about my ‘new’ cats–with this one all about my brilliant ginger trickster, Finn.

 

Also out on July 7th: The Book of Dragons will be a beautiful, fully-illustrated (by Rovina Cai!) hardcover release from Harper Voyager, edited by Jonathan Strahan. I’ve already read it in galley form, and let me tell you the blunt truth: this is one of the most solid anthologies released in recent years. It includes my first solicited poem, “Make Me a Dragon.” I wrote it while very angry. I am betting a lot of people will relate to the mood.

On October 20th, Titan Books will release the Escape Pod Science Fiction Anthology. The table of contents for this book blows me away. I’m still stupefied that I was invited to take part. My story is very much a signature Beth Cato kind of thing, science fiction with a dose of fantasy plus a cantankerous felizard (that’s part feline, part lizard) that threatens to steal the show.

#SFWAPro

Bready or Not Original: Cookie Butter and Jelly Bars

Cookie butter and Jelly Bars! These things are soft and chewy, creating a whole casserole dish-worth of luscious goodies.

As often as I’ve advocated for cookie butter on Bready or Not, it seems people are always discovering it for the first time. Lucky you! It’s essentially pulverized cookies in spreadable form.

You can find generic versions or Biscoff brand at places like Walmart, Target, and Sprouts, and Trader Joe’s is famous for their Speculoos jars.

In these bars, cookie butter adds incredible softness and amps up the cookie flavor. That’s right, it has this weird ability to make cookies taste more like cookies.

Use whatever jelly or jam or preserves you want. Try not to spread it to the very edge, as it can be very sticky on the foil, even if it’s well-greased.

 

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Bready or Not Original: Cookie Butter and Jelly Bars


Cookie butter pairs with jelly just as well (if not better) as peanut butter does, but is nut-free for those with allergies. These bars are soft, chewy, and delicious, sweetened just-enough by your choice of jelly or preserves.

Course Breakfast, Dessert, SnackCuisine AmericanKeyword bars, cookie butter, cookies





Author Beth Cato


Ingredients1 cup unsalted butter 2 sticks, room temperature1 1/2 cups white sugar1 teaspoon vanilla extract2 large eggs2 cups creamy cookie butter3 cups all-purpose flour1 teaspoon baking powder13 ounce jelly or preserves or jam, about 1 1/2 cups
InstructionsPreheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter. In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended. Gradually mix in the flour and baking powder. Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top. Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test. Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter. OM NOM NOM!

New publications to start off May

The publishing industry slogs onward, rejecting works with as much fervor as ever… with the occasional acceptance offered for variety. Plenty of things are still being published, too. Here is my latest:

Podcast:

– “Clouds Gleam Across Her Eyes” (reprint) was read by Tina Connolly at Toasted Cake as part of the Run of Hope

Poetry

– “The Girl Who Survived” in Mirror Dance

– “he scores” co-written with Rhonda Parrish in Star*Line 43.2

– watch me awkwardly read my previously-published “Wayfaring King” in Cuttlefish Poetry Reading, Episode 2 over on YouTube

#SFWAPro

Bready or Not: Lemony Glazed Shortbread Bars

April’s lemon theme lingers into May with this week’s luscious Lemony Glazed Shortbread Bars.

These things rely fully on lemons, no bottled lemon extract or flavor required. Get a lot of lemons. You need 6, maybe 7 medium or small lemons, or 4 giant lemons. Better to have leftover zest or juice rather than not enough.

This dough is incredibly fun to work with, too. Thanks to the cornstarch with the flour, the result is soft and pliable like Play-Doh.

Most recipes I post that include glaze require the baked good to be completely cool first. Not so here. Make the glaze as soon as the dish is baked and put it on promptly. That means the glaze melts a bit after it’s spread on top, fusing with the bars.

With so much lemon infused into these bars, these things ends up smelling so summer and fresh, and the taste…! If you love lemon, these shortbread bars are totally for you.

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Bready or Not: Lemony Glazed Shortbread Bars


These lovely bars are infused with lemon flavor. A lot of lemons are required. Read the ingredients list carefully, as zest is needed in the dough while juice is needed in both the dough and glaze. Make sure there is enough.

Course Breakfast, Dessert, SnackCuisine AmericanKeyword bars, cookies, lemon, shortbread





Author Beth Cato


IngredientsBars3 cups all-purpose flour1/3 cup cornstarch1 1/4 cups confectioners' sugar1/4 cup finely shredded lemon zest from 4 giant lemons or about 6 large lemons1 1/2 cups unsalted butter 3 sticks, room temperature1 Tablespoon lemon juice1/2 teaspoon salt1/2 teaspoon vanilla extractGlaze2 1/2 cups confectioners' sugar3 Tablespoons lemon juice1 Tablespoon light corn syrup1/2 teaspoon vanilla extract use clear extract if available, as regular will tint glaze a bit
InstructionsPreheat oven at 300-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter. In a bowl, sift together flour and cornstarch; set aside. In another bowl, combine the confectioners' sugar and lemon zest. Using fingers, break apart the zest within the sugar to distribute the threads and release the oils. The result should be more yellow in coloration and quite fragrant. In a big bowl, beat together the butter, lemon juice, salt, and vanilla extract until it becomes creamy, scraping bowl as needed. Gradually mix in the sugar and zest. Slowly work the flour/cornstarch mix into the big bowl. The dough should become pliable and cling together, until it can be formed into a ball. Press dough evenly into the pan. Bake for 40 minutes. Immediately make glaze. Stir together everything to form a thick, spreadable glaze; thicken with more sugar, if necessary, or add extra lemon juice or water to loosen it. Spread glaze over bars. Cool completely, stashing dish in fridge to speed process if desired. Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container, with waxed paper between stacked layers, either at room temperature or in the fridge. Keeps for at least 2 days. OM NOM NOM!

Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

To finish off Lemon Month, I present a Lemon Frangipane along with a bonus recipe for Shortcrust Pastry.

What is frangipane? It’s a sweet filling made from almonds. It can be used in cookies, pastries, or–in this case–a shortcrust pie crust.

The nutty flavor of frangipane isn’t upfront in this recipe. This one is really all about lemony freshness, which happens to complement frangipane nicely.

The shortcrust recipe is a good, basic pie crust recipe, one that is doable even for beginning bakers. The dough can be made days or weeks in advance.

I first encountered frangipane on the Great British Bake Off. Since I associated it with fancy bakes, I was a bit intimidated about trying it myself, but this recipe makes it straightforward.

The end result is a lemony fresh frangipane with a crisp, delicious homemade crust. A crust that, thanks to being blind-baked first, should not have a soggy bottom.

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Bready or Not Original : Sweet Shortcrust Pastry


This recipe can be made ahead of time and stashed in the freezer for days or weeks, or wrapped up in the fridge for days until ready to be blind-baked. The amount of dough is adequate to fill a 9-inch pie plate (NOT deep dish) or small tart/quiche pan.

Course BreakfastCuisine EuropeanKeyword pie





Author Beth Cato

Equipmentfood scaleparchment paperpie weights
Ingredients225 grams all-purpose flour4 Tablespoons confectioners' sugar150 grams cold butter cut into small cubes1 large egg beaten2 Tablespoons cold water plus more as needed
InstructionsMix flour and confectioners' sugar in a large bowl. Add pieces of butter and rub in with fingertips to break into smaller, flatter morsels. Make a well in the middle and add the beaten egg and one tablespoon of water. Use fingers to work in a bit before adding the second tablespoon. Work dough until it begins to lump together! Drizzle in tiny increments of additional water, if needed, to make it cohesive. The dough should be able to come together in a ball, not gluey. Wrap dough in plastic wrap and stash in fridge for at least 20 minutes--or for a few days, or freeze until ready to use. When ready to blind-bake crust, preheat oven at 375-degrees (180 C, Gas 5). Lightly grease pie plate. Lightly flour work surface. Use rolling pin to roll dough into proper size for your pan, at about 1/2 cm thickness. Gently set dough into dish and press into place. Make sure excessive amounts of dough don't stick out over the edge but do NOT trim exactly to edge yet. Cover the pastry surface with parchment paper. Use dried beans or other pie weights to completely fill plate. If using a 9-inch pie plate, bake for 20 to 25 minutes, until crust takes on a light golden color; for a smaller plate, reduce time and monitor color. Use parchment to lift out pie weights. Use a knife to trim excess dough from edge to form a nice, neat line. Follow filling recipe from here on and bake again as necessary. OM NOM NOM!






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Bready or Not Original: Lemon Frangipane with Shortcrust Pastry


Frangipane is a European delight that uses ground almonds to make a delicious pastry filling--in this case, a tart that is also full of lemony goodness. This recipe works with a basic 9-inch pie/quiche plate.

Course Breakfast, Dessert, SnackCuisine EuropeanKeyword almond, lemon, pie





Author Beth Cato

Equipment9-inch shallow pie/quiche plate
Ingredients1 shortcrust pastry crust already partially baked2 Tablespoons lemon curd1/2 cup unsalted butter 1 stick, room temperature1/2 cup white sugar2 eggs room temperature1 1/3 cup ground almonds sifted2 1/2 Tablespoons all-purpose flour or substitute with extra ground almonds1 lemon zested and juiced1 Tablespoon lemon juice4 Tablespoons milk or half & half
InstructionsPreheat oven at 375-degrees (190C, Gas 5). Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive. Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools. Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering. OM NOM NOM!

Bready or Not Classic: Churro Waffles

I prepared two classic recipes to repost while I was on vacation this summer. That isn’t happening now. Therefore, I’m sharing them earlier with the hope that my fellow #stressbakers can enjoy them. Eat well and stay safe out there!

Churro Waffles. For real.

This reprinted Holy Taco Church recipe produces waffles that are sweet, fluffy, decadent, and not the slightest bit healthy. CHURRO WAFFLES, people. These are hardcore churro.

This recipe is amazingly easy. As typed up below, it makes three big waffles in your waffle iron. Double or triple to feed a crowd or stash extras to freeze. You won’t need extra pats of butter on top, and you’ll probably need just a minimal amount of maple syrup, dulce de leche, or chocolate sauce. Heck, even dip these in something like Nutella.

Be crazy. Be churro-y. Dip your whole day in cinnamon and sugar.

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Bready or Not: Churro Waffles


These hardcore churro waffles are fluffy, decadent, and coated with butter, cinnamon, and sugar. You likely won't need to add much (or any) extra butter or maple syrup. You also might need to wear sweatpants today. Recipe makes 3 large waffles, so double or triple the recipe to feed a group!

Course BreakfastCuisine MexicanKeyword churros, waffles





Author Beth Cato


Ingredients1 cup all-purpose flour1/2 teaspoon salt2 teaspoons baking powder1 Tablespoon white sugar2 shakes cinnamon1 egg3/4 cup milk or almond milk3 Tb unsalted butter melted1/2 teaspoon vanilla extractTopping:1/2 cup white sugar1 Tb cinnamon1/4 cup melted butter
InstructionsIn a large bowl, mix together flour, salt, baking powder, sugar, and cinnamon. Melt the 3 tablespoons of butter so they can cool a few minutes. Preheat waffle iron. In a separate bowl, beat the egg with the milk, melted butter and vanilla extract. Pour the milk mix into the dry ingredients until just combined. Apply non-stick spray to the waffle maker. Use a 1/2 cup to add batter to the iron and close the lid. While the waffle cooks, melt the butter for the topping and in a separate bowl combine the cinnamon and sugar. Remove the waffle from the iron. Brush butter all over a side, then sift or spoon the cinnamon and sugar over it. Flip over waffle and repeat. Add more batter to the waffle iron and repeat the process. OM NOM NOM!

Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

This recipe is over halfway through my April of lemon recipes!

Lemon Sour Cream Bundt Cake

Glazed Lemon Ginger Bars

Cranberry Lemon Biscotti

Cream Cheese Stuffed Lemon Bundt Cake [today]

Lemon Frangipane

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Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake


This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!

Course Breakfast, Dessert, SnackKeyword bundt cake, cake, cream cheese, lemon





Author Beth Cato

Equipmentlarge bundt pan
IngredientsFilling8 ounce cream cheese 1 box, softened1/4 cup white sugar1 large lemon zested and juicedCake1/4 cup unsalted butter softened3 eggs room temperature1 box yellow cake mix3/4 cup lemon curdGlaze1 cup confectioners' sugar1 Tablespoon lemon juice1 Tablespoon lemon curd
InstructionsMake the fillingIn a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off. Make the cakePreheat oven at 350-degrees. Apply nonstick spray to a large bundt pan. In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy. Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out. Bake for 40 to 45 minutes, until the middle passes the toothpick test. Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool. Make the glazeWhisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake. Store under a cake dome or plastic wrap in fridge. OM NOM NOM!