Yield 12 servings
This angel food cake combines zesty lemon, aromatic strawberries, rich pistachio crumbs, and maple syrup. Includes a helpful how to video!
Make the cake: Preheat the oven to 375°F (180°C).
Add cream of tartar and beat until soft peaks form.
Keep on beating, adding the sifted powdered sugar a couple of tablespoons at a time, until all the sugar is incorporated and stiff peaks form.
Add the lemon zest and fold to incorporate. If you’re using a stand mixer, remove the bowl from its stand.
Using a spatula, gently fold in the sifted flour in four batches by repeatedly cutting the spatula in the center of the mixture then coming up the sides.
Transfer the mixture into an ungreased tube cake pan with a removable bottom. Even out the top of the cake.
Bake for about 30 minutes or until the cake is golden and a toothpick inserted in the cake comes out clean. Invert the pan onto a wire rack and let the cake cool completely--don’t worry, it won’t slip out of the pan!
To unmold the cake, run a sharp knife around the inside of the pan, and lift the center part with the cake sitting on it. Run the knife around the center part of the cake and along the bottom to loosen it, and remove the pan and set onto a serving plate.
Make the roasted strawberries: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the halved strawberries in a bowl and pour the maple syrup over. Toss so the strawberries are evenly coated with syrup. Roast for 30 minutes. Set the baking sheet over a rack and let the strawberries cool completely.
Make the pistachio crumbs: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, mix the flour, sugar, and chopped nuts together. Add the butter and incorporate it into the dry ingredients using a pastry cutter, a fork, or your hands until the mixture forms pea-sized crumbs. Spread the mixture on the cookie sheet and bake for 10 minutes until the crumbs are golden (mixing the crumbs two to three times during baking allows them to brown more evenly.) Let cool completely. Store in an airtight container until ready to use. The crumbs will keep at room temperature for 3 days, or in the refrigerator for a week.
Assemble the cake (you should assemble the cake right before serving it): Place the cake on a stand or a large round plate. Spread a thick layer of vanilla Greek yogurt over the top of the cake, flattening the cream with the back of a spoon. Top with several dollops of lemon curd. Add the roasted strawberries, then some fresh strawberries, if desired. Sprinkle with pistachio crumbs and drizzle with maple syrup. Serve immediately.
This cake should be served immediately it is assembled. You can prepare all the elements the day before, covering the cake pan with plastic wrap (after it has cooled completely), leaving it to room temperature for up to one day. Store the pistachio crumbs in an airtight container and leave it too room temperature. Store the roasted strawberries in an airtight container in the fridge, making sure to bring them back to room temperature 30 minutes before assembling the cake.
This cake does not keep well once assembled; it’s better enjoyed the day it’s made (although I wouldn’t complain having a leftover slice as breakfast the morning after!)
Recipe Credit: Marie Asselin
Recipe by Food Nouveau at https://foodnouveau.com/recipes/how-tos/angel-food-cake/