Lemon Cake with homemade Lemon Curd filling
A twofer special, as I begin a series of posts, over the next month or so, featuring lemon! This is a totally delicious cake. No flour, no butter [in the cake]. Dead easy and with added whipped double cream, the most scrumptious dessert. Given to me by a cousin, it is now a firm favourite. The cake is just as good on the third day - not that it will last that long.
The Lemon Curd
Makes 2 medium size jars, store in your fridge when cold and use within two or three weeks.
I sterilised the clean jars in a oven for ten mins.
4 unwaxed Lemons - juice and zest
3½ oz butter
7 oz caster sugar
3 large eggs, whisked
Place a large basin over a pan of barely boiling water and add the lemon zest and juice, the sugar and the butter. Allow to melt, stirring now and then. When everything is melted whisk in the eggs and continue whisking until it is well combined. Watch the curd as after 6 or 7 mins it will thicken. Cook for a couple more mins then take off the heat and allow to cool before tipping into the jars. Just lovely and so much better than bought. You can add a little more sugar if you wish.
Note: I often have duck eggs and used these for the above.
Lightly grease, then line a spring form 8 inch cake tin. Pre heat your fan oven to 170C
The zest of 3 large lemons, unwaxed if possible
4 oz caster sugar - in ½s
4 large eggs, separated
5 oz ground almonds
1 teaspoonful baking powder
1 teaspoonful white wine vinegar
½ teaspoonful salt
icing sugar for dusting, if not using cream
In a medium bowl, whisk the yolks, one ½ of the sugar and the zest. Add the ground almonds and BP and mix well.
In another medium bowl, start whisking the egg whites, then as it starts to get frothy, add the salt and vinegar. Continue whisking until soft peaks, then add the other half of the sugar and carry on whisking until fairly thick. Fold this into the almond mix then tip into your prepared tin and bake for about 30 mins until golden and firm to the touch.
Cool in the tin for a couple of mins then release the spring form clip and cool on a rack.
When cold, split and fill with some of the delish lemon curd and also some double cream if you wish. Whatever. Or leave it plain for a simple afternoon tea.