We used to have a lemon tree that gave a huge quantity of lemons. Curd was always a family favourite, especially in this cake.
We used to have a lemon tree that gave a huge quantity of lemons. Curd was always a family favourite, especially in this cake.
The best cake I've made in years. Thank you! – John Doe
Ingredients : What you need
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The Cake
225g unsalted butter diced
225g caster sugar
225g Self-raising flour
2 teaspoons baking powder
4 medium eggs
50 ml Double Cream
Finely grated zest
Juice of 1 lemon
The Cake
Finely grated zest
juice of 1 lemon
2 Medium eggs
60g Unsalted Butter
90g caster sugar
200g mascarpone (Not Necessary)
The Topping
Juice of 1 lemon
50g caster sugar
Method : How to make it
Lemon Curd
First make the lemon curd. Place all ingredients except mascarpone (if using) in a bowl set over a saucepan of simmering water. Don’t let the bowl sit in the water.
Whisk until the butter melt, then continue to whisk until the mixture resembles a thick custard. This will take longer than you think. If you want it very smooth pass it through a sieve into a bowl (I don’t do this), cover with cling wrap and chill until set.
The Cake
Preheat the oven to 170 degrees and grease a 20cm cake tin with a removable base. Place all cake ingredients in a food processor or hand-held mixer and cream together.
Transfer the mixture into the cake tin and smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Finishing Up!
Stir the topping together the pour it evenly over the cake and leave to cool.
Take the cake out of the tin, slice through the cake with a break knife and add the curd to the bottom half.
Then sandwich the two halves together. You can either top the cake with more curd or add it to the side when serving.
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