Plava cake and lemon curd fill­ing

The Jewish Chronicle - - Life/food -

AT last, a plava of your dreams. This one is light as a feather, moist and freezes well. To make it ex­tra spe­cial, split and layer with lemon curd (recipe be­low) and driz­zle with a sharp lemon ic­ing. To make the ic­ing, com­bine 200g sieved ic­ing sugar with the juice of 1 lemon.

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