Six years ago today I posted my very first Food on Fifth blog post. It was short, the photos not very good and I got “1” comment. I don’t remember but it was probably from a relative! So here, today, is my blog’s birthday with a wee celebration cake that is easy to make, festive and delicious! And now we are “6”.
I have often been asked why I started blogging. One day while poking around in an antique store I purchased the first of my collection of old recipe boxes with handwritten recipes. I had not inherited any such thing from my Mother or Grandmother so I decided then and there to start a blog so my daughters would have a “modern-style recipe box”, and would, through my blog, learn more about me as a person, about my travels and my creative side via Food on Fifth. That’s all. No intentions other than creating a modern-style recipe box to leave for my girls chock full of memories.
Six years later I am still at it and I have learned a lot about taking photos of food and about how much I love that part. I have learned much about food failures (I don’t blog about all those!) and how to really embrace the beauty of imperfection.
It’s easy to turn a sheet cake into a quick festive cake that serves 4 people using a large round cookie cutter, lemon and lime curds and raspberry jam.
Stacked with a smear of flavors in between.
Fresh berries on top and a dusting of powdered sugar.
Voilà ! A Happy Birthday Cake for Food on Fifth. Enjoy.
Easy Five Layer Mini Celebration Cake
- 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp softened butter
- 2/4 cup sugar
- the zest of one lemon
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup whole milk
- 1/2 cup lemon curd
- 1/4 cup lime curd
- 1/2 cup raspberry jam
- fresh blackberries and blueberries
- powdered sugar
- Preheat oven to 350. Coat a 9 x 13 inch sheet pan with cooking spray. Line with parchment paper and spray paper. Dust paper with flour, shaking off excess and set aside.
- Whisk together all-purpose flour, almond flour, baking powder and salt.
- Beat together softened butter and sugar in a mixer until fluffy. Add lemon zest, almond and vanilla extracts mixing well.
- Add eggs one at a time, beating well after each addition. Reduce speed and alternately beat in flour mixture and milk until blended.
- Spread cake batter into sheet pan. Bake for about 15 minutes or until center is set. Remove from oven to cool on a wire rack.
- When cake has completely cooled, use a 4 inch round cookie or biscuit cutter to make 5 cake rounds.
- Place one round on a serving plate or cake stand and smear first layer with half the lemon curd; top with second layer adding half the raspberry jam; top with third cake layer and spread with all the lime curd; top with fourth layer and smear with remaining raspberry jam; top with fifth layer and spread with remaining lemon curd.
- Add a ring of blackberries around the top of the cake and fill with blueberries. Chill cake for about 1 hour, dust with powdered sugar and serve cut into small wedges. A scoop of ice cream would be nice.
Note: I used jarred citrus curds that I found at World Market, you could make your own if you like…but these were very good and make the cake “easy”.