Veronica’s Sister’s Lemon Curd Cake
Just a quick post this time.
It’s a long time since I posted an actual recipe, and my old friend Jennifer Duval-Smith would like this one, so here goes. The photos will have to come later.
When last together, Jennifer and I were Law students, and thus by definition living in a state of continual stress, REM were in their heyday and everyone was wearing Ray Bans.
Facebook and blogging have brought us together again. It’s almost as though we’ve been growing older together all this time. If nothing else ever comes out of this blog, it will have been worth it.
So Jennifer, this recipe is for you. Enough goo, down to business.
The proportions below are for a double batch and work perfectly in a 25 or 26cm (10″) springform. The cake is very quick to bake. The curd is a bit fiddlier and you can spend a while stirring. In emergency I have been known to fall back on a jar of Barker’s Lemon Curd. Their passionfruit curd is also good with meringues and cream for a quick but impressive high tea plate.
- 175g or 6oz butter
- 225g or 8oz sugar
- 2 tbsp hot milk
- 2 beaten eggs
- 2c flour
- 1tsp baking powder
- sugar, to sprinkle
- sliced almonds
1. Grease the springform and set your oven to preheat to 150 C (300 F).
2. Cream the butter and sugar until fluffy, beat in the hot milk and then the eggs, one at at time.
3. Sift in the flour and baking powder and fold in to form a uniform batter.
4. Spoon the batter into the pan and smooth out the top. Sprinkle with sugar and nuts and bake for about 45 minutes until the cake is golden brown and a pick comes out clean. Stop as you go to savour the smell of the nuts and sugar. Mmmmm.
5. Let it cool in the tin for 5 or 10 minutes, then pop the sides of the springform, free the cake and let it cool off on a rack.
6. When the cake has cooled, cut it in half using a bread knife. Spread generously with lemon curd (see recipe below) and sandwich back together.
Good to go. Keeps well in an airtight tin. Looks good on a footed plate. Yummy.
This recipe will yield enough curd for two or three 26cm (10″) cakes. Just as well, because I usually have to bake two at once anyway. Left overs are great with fresh sconces and cream.
- 50g or 2oz butter
- 3/4c sugar
- 1c lemon juice
- 2 large eggs
- 1 tsp lemon zest
1. Put a bowl over a pan of boiling water (over but not touching the water). Add the butter and melt. Stir in the sugar and lemon juice and stir until the sugar has dissolved. Remove from heat.
2. Beat in the eggs and lemon zest. Return to the heat. Keep stirring until the mixture starts to thicken.
3. Pour into sterilised jars (about 2 cups or 1/2 a litres worth). Refrigerate.