Thursday, 3 January 2008

Lemon Curd Cake

I must admit that I have a weakness for lemony things as well as sweet things so this lemon curd cake ticks all of the boxes for me and luckily enough most other people in my family like it too.



This cake is basically a victoria sandwich that is cooked in a tin that is bigger than the usual so that the end result is thin rather than thick. I make a 2 egg sponge and cook it in an oblong cake mold 27cm x 17cm. i have one of those fantastic silicone ones that never have to be greased and that the food pops out of without effort.

Sponge Recipe:
110g (4oz) Butter
110g (4oz) Caster Sugar
125g (5oz) Self-raising Flour
2 Eggs
1 tsp Grated Lemon Rind

Preheat oven to 190°C: 375°F: Gas 5.
Beat together the butter and sugar until light and creamy.
Add the beaten eggs gradually with a little of the flour.
Fold in the remaining sieved flour and add the flavouring.
Mix in about a tablespoon of water as this makes the cake lighter.

Turn the mixture out into the oblong tin.
Bake for 20 - 25 minutes.
Turn out on to a wire rack to cool.
When cool cut in half widthways. One half will be the top of the cake while the other will be the bottom.

To make the lemon curd:

Makes three 1 lb (350 ml capacity) jars
Ingredients
grated zest and juice 1 large juicy lemon
2 small eggs
4oz (110 g) caster sugar
2oz (60 g) unsalted butter, at room temperature, cut into small lumps
1 level teaspoon cornflour

Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.
Now stir continuously, using a wooden spoon, until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to mix. After that, remove it from the heat.
Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.

For the filling:


The lemon curd as made above and 1/4 pt of double cream.

To make the filling mix the cold lemon curd with whipped cream. and fill the sponge. Dust with icing sugar and cut into squares. You can cut them small to kid yourself that you are not having too much but then you can always eat two or even three.

5 comments:

kmcgra said...

I am going to give this recipe a try. I have to admit though, that I never heard of "caster sugar"

Good 'ol google helped me out. I look forward to trying this recipe. thanks!

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Jax said...

You've really inspired me with this recipe, I can't wait to try it. Thanks Nonna.

Kalianne@BygoneBeauty said...

Oh this one ticks our boxes too! Thank you for sharing!

Bev and Ollie "O" said...

I also have a huge weakness for anything lemony (or limey, orangy...) mmmm.

This looks great and I love lemon curd.