Easter Lemon Cake

Woman's Weekly (UK) - - Cookery -

As a bonus, this is gluten free – made with corn­flour for a light crumb!

Serves 12

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

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