This week, Serious Eats posted my “Sugar Rush” article about the flourless lemon custard cake at The Sycamore Kitchen in Los Angeles. An excerpt:
That brilliantly yellow sunny center is indeed lemon curd, a dollop of which is dropped into a gluten-free cake made with ground almonds, brown rice flour, sugar, eggs, and brown butter. It’s a true butter-fest as the tangy butteriness of the curd complements the sweet butteriness of the cake. And yet the two components offer contrast, with the creamy, custardy curd inside playing well with the chewy, nutty exterior of the cake. The net effect is delicious, decadent richness.
A most miniscule sprig of thyme sits in the center of the cake, perhaps symbolizing, per tradition, courage and happiness. It takes courage to eat cake as others are ordering Sycamore’s scintillating salads—but the resulting happiness is as satisfying as, well, a sunny day.
For more information about the lemon custard cake, check out the Serious Eats story, here.