Easter Lemon Cake
As a bonus, this is gluten free – made with cornflour for a light crumb!
6 large free-range eggs
(we used Heritage Breeds for their great colour)
220g (8oz) caster sugar 200g (7oz) cornflour
3 x 20cm round cake tins, greased and lined
For The Filling
140g (4½oz) butter
180g (6oz) caster sugar Finely-grated zest and juice of 2 lemons
2 eggs, beaten 300ml (½pt) softly whipped double cream easter eggs (eg, Mini eggs), for decoration
1 Preheat oven to 180°C or Gas Mark 4. Beat the eggs with the caster sugar until light and fluffy and the whisk leaves a ribbon trail when lifted out of the mixture. Sieve cornflour into the mixture and fold it in gently. Divide the batter between the tins and bake for 15-18 mins until golden brown and cooked through.
2 While the cake is baking, prepare the lemon curd. Put the butter, sugar, lemon zest and juice in a small saucepan over a low heat. Stir until the sugar dissolves and pour in the beaten eggs. Continue to cook (make sure that the sides of the pan are touchable at all times, this is 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 calories, 18g fat (10g saturated), 37g carbs