KIWI TREATS

New Zealand Woman’s Weekly - - THIS WEEK IN... -

Nici Wickes’ recipes for a birth­day high tea party

CEL­E­BRATE OUR BIG BIRTH­DAY WITH US IN STYLE

LEMON CURD & RI­COTTA CAKES

MAKES 12

These cakes are very more-ish!

80g but­ter, soft­ened

¾ cup raw su­gar

2 eggs

Zest of 1 lemon

2 tbsp milk

2/3 cup plain flour

1 tsp bak­ing pow­der

¾ cup al­mond flour

250g ri­cotta

½ cup lemon curd 1 egg yolk TOP­PING

1 tbsp but­ter 1 ¼ and tb­spcup chopped hazel­nuts,su­gar toasted Whipped cream and ex­tra lemon curd (op­tional), to serve 1 Pre­heat oven to 170°C. Grease well 12 metal moulds or use a 12-hole muf­fin tin. 2 Cream the but­ter and su­gar un­til light and fluffy. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion. Add the lemon zest and milk, then sift in the plain flour and bak­ing pow­der. Add the al­mond flour, stir­ring un­til just com­bined. Spoon bat­ter cleanly into the moulds.

3 Mix to­gether the ri­cotta, lemon curd and egg yolk, then di­vide the mix­ture among the moulds.

4 Rub to­gether the but­ter, su­gar and toasted hazel­nuts, then top each cake with a sprin­kle of this nut crum­ble.

5 Bake for 30 min­utes or un­til a skewer in­serted into a cake comes out clean. Cool, then re­move from the moulds.

6 Serve with whipped cream and ex­tra lemon curd, if de­sired.

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