This recipe is inspired by the elegant lemon and elderberry Royal Wedding cake made for Prince Harry and Meghan Markle in May 2018, but can be decorated as an ombré or naked cake.

2 cups normal flour 1 cup caster sugar 3/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 eggs 2/3 cup virgin olive or coconut oil 2/3 cup fresh lemon juice 3/4 cup sour cream


1/4 cup fresh lemon juice (about 1-2 lemons) 2 tsp finely grated lemon zest 1/3 cup sugar 4 egg yolks 3 tablespoon unsalted butter


3 cups unsalted butter 12 cups fine icing sugar 3 teaspoon finely grated lemon zest 6 tablespoon fresh lemon juice 3/4 teaspoon vanilla 1-2 teaspoon water

CAKE: 1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together. 2.Add eggs, oil and lemon juice. Beat until smooth. 3. Add sour cream and beat until smooth. 4. Bake at 175 degree Celsius in two 8-inch pans for about 25 minutes or until done.

LEMON CURD: 1. Combine all ingredient­s in a metal bowl over a pot of simmering water 2. Heat while stirring constantly with a whisk. 3. It is done when it’s thick enough to coat the back of a spoon. 4. Refrigerat­e until cool and thick.

LEMON BUTTERCREA­M: 1. Beat butter until smooth. 2. Add 6 cups of powdered sugar, one at a time, beating to combine. 3. Add lemon juice, lemon zest and vanilla and combine. 4. Add the remaining powdered sugar and beat to combine. 5. Add water to get the consistenc­y you want, starting with 1/2 tsp, beat to combine.

TO ASSEMBLE THE CAKE: 1. Divide the cake into four layers by slicing each cake in half. 2. Fill two layers with lemon buttercrea­m and the other two with lemon curd. 3. Frost the outside of the cake.

 ??  ??

Newspapers in English

Newspapers from Fiji