KIWI TREATS

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.