Easter lemon cake

As a bonus, this is gluten-free – made with cornflour for a light crumb. Serves 12 • Ready in 1 hr, plus cooling

6 eggs

220g caster sugar

200g (7oz) cornflour

For the lemon curd:

140g butter

180g caster sugar

Grated zest and juice of 2 lemons 2 eggs, beaten

300ml double cream, softly whipped

Mini Easter eggs, to decorate

You will also need:

3 x 20cm round cake tins, greased and lined

1 Heat the oven to 180C/gas 4.

Beat the eggs with the sugar until light and fluffy and the whisk leaves a ribbon trail when lifted out of the mixture. Sieve the cornflour into the mixture and fold it in gently.

Divide the batter evenly between the tins and bake for 15-18 mins until golden brown and cooked through. 2 To prepare the lemon curd, put the butter, sugar, lemon zest and juice in a small pan over a low heat. Stir until the sugar dissolves, then pour in the beaten eggs. Continue to cook very gently (make sure the sides of the pan are touchable at all times – a good way to control the heat). As soon as the curd can coat the back of a wooden spoon, it’s ready. Allow to cool.

3 Once the cakes are cool, layer up with lemon curd, whipped cream and chocolate Easter eggs. Top with extra chocolate eggs and serve.

Per serving: 362 cals, 18g fat,

10g sat fat, 37g carbs