I knew that blow-torch would come in handy!
Lemon curd. Takes me about half an hour at the stove to make a batch, around 10pm.
Ran out of bowls so I had to put the egg-yolk mixture in a pyrex container. around 12am
Around 1am. I did not want to bake this in two batches in the toaster (the second sponge always collapses a little and it was getting late, er I mean, early. ) I used a cake strip to try and keep the shape from getting unruly. It expanded outwards over the top of the pan so I lost some height, but at least it was a reasonable shape and did not have a large hill on top to cut off. I cut off the outer edge, top and bottom to apply the syrup. The cake strip saved me most of the height, I think.
Spread with lemony yum.
This cake was absolutely scrumptious! I took it as a gift to friends we were visiting. The wife had sworn off of sugar and is only eating agave so she did not touch this cake. The husband and their kids though were mighty appreciative (my wife and kids as well.) I bet she's having second thoughts now about her whole off-the-sugar kick! She has challenged me to substitute agave in my baked goods next time we go there. This, from someone who made her kids last chocolate-birthday-cake using honey and whole-wheat flour...
3am, bring out the blow-torch!
Roasted agave anyone?