Raspberry Curd and an Interesting Twist on a Breakfast Sandwich

I love trying out new recipes for things I’ve never had before. Something about the process of not really knowing what to expect adds some excitement to my cooking/baking. It also prevents the let-down that sometimes happens when I make something that doesn’t live up to expectations that I’ve set way too high in my mind. But I can usually overcome that by making some tweaks and trying again.

I’ve never had raspberry curd before I made it. Obviously, I knew raspberry curd should taste like raspberries and I assumed it would have a similar consistency to lemon curd. It turned out to be thinner than lemon curd, but just as addictive and delicious.


I made this raspberry curd for a layer cake that I haven’t gotten a chance to post yet, but I went a bit overboard. I didn’t know how much of the raspberry curd I would need, so I doubled the recipe I found online and ended up with enough to fill a 4-layer cake and still have two jars leftover!


Hubby’s mom is a lucky woman. We gave her one jar of the raspberry curd and the other is in our fridge. Obviously, this was great in the cake that I made. But I wanted to share how I’ve been eating it since then. It’s delicious straight from the jar with a spoon, but it’s also great on an egg and cheese sandwich.


Yes, you heard me correctly, I said it’s great on an egg and cheese sandwich. I’m really not sure when I started doing this. Probably when I was really young. I remember my mom eating egg and grape jelly sandwiches and my sandwich every day after kindergarten was a slice of cheddar on white bread with grape jelly. Hubby thinks I’m extremely weird for this and refuses to be in the same room as me when I eat this delicious sandwich. I keep trying to get him to taste it before he just writes it off, but he refuses.


But this really is a perfect breakfast sandwich. You’ve got all the ooey-gooey goodness of an egg and cheese sandwich with a splash of sweetness from the raspberry curd. It’s awesome and if you haven’t tried this, I recommend it. I’d love to hear about it if you do! The curd is also great on graham crackers or shortbread cookies if your tastes are more “normal”.

One Year Ago: Raspberry Cheesecake Swirl Brownies

Raspberry Curd – from Notes from My Food Diary, originally from Luscious Berry Desserts by Lori Longbotham – note I doubled this recipe, but a single batch would be sufficient for filling a cake with some leftover
Printable Recipe
1/2 cup (1 stick) unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp fresh lemon juice

Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covere, until ready to serve, or for up to 1 month.

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Fruity Breakfast Sandwich

Ingredients:

2 eggs
2 pieces of bread, toasted if you prefer
shredded cheddar cheese
raspberry curd - if you don't have raspberry curd, I highly recommend seedless raspberry or blackberry or boisonberry jam

Directions:

You can cook your eggs any way you prefer for your breakfast sandwich. I like to make a cheese omelet and then cut it in half. Sometimes I eat this as an open-faced sandwich instead of stacking it all up.

Heat a small skillet on medium heat. Brush a small amount of butter on the pan.

Whisk your eggs with a splash of milk in a cup or small bowl. Add the eggs to your skillet and proceed to make a cheese omelet to your tastes.

Spread about 1 Tablespoon of raspberry curd or jam onto each slice of bread (I don't like my bread toasted, but feel free to toast it if you want). Cut the omelet in half and place a half on each piece of bread. Serve open faced or stack to make a sandwich.

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21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

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    Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am

    I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.

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    Nutmeg Nanny — March 21, 2013 at 3:11 pm

    Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM

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    Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm

    This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!

    • beantownbaker — March 25th, 2013 @ 1:19 pm

      Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉

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    Megan — March 21, 2013 at 7:20 pm

    We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…

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    Ashley — March 21, 2013 at 8:50 pm

    Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!

    • beantownbaker — March 25th, 2013 @ 1:20 pm

      I agree. Layer cakes always look special 🙂

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    Michelle — March 22, 2013 at 7:49 am

    Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.

    • beantownbaker — March 25th, 2013 @ 1:21 pm

      I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…

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    Erica @ In and Around Town — March 22, 2013 at 9:04 am

    I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!

    • beantownbaker — March 25th, 2013 @ 1:23 pm

      That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!

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    Shannon — March 22, 2013 at 3:12 pm

    i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂

    • beantownbaker — March 25th, 2013 @ 1:24 pm

      I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…

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    Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am

    Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!

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    Laura Dembowski — April 26, 2013 at 2:37 pm

    I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉

    • beantownbaker — April 27th, 2013 @ 10:02 am

      Then you would definitely love this cake!

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    Kristina Koranek — August 10, 2013 at 9:06 pm

    Could anyone post the blackberry lime curd recipe? The link is no longer working.

    Thanks!

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