This bank holiday is Jess’s birthday! Woop woop. While Mum and Dad were out for a confirmation, I took the opportunity to make this lemon curd cake from Delia Smith’s book. It was recommended to me by a girl at work and it was such a winner!
For the cake:
- 175g self-raising flour
- 1 level teaspoon baking powder
- 175g spreadable butter
- 175g golden caster sugar
- 3 large eggs
- grated zest of 1 large lemon
- 1 tablespoon lemon juice
For the lemon curd
- zest and juice of 1½ large lemons
- 110g golden caster sugar
- 3 large eggs
- 75g block butter
- 150ml double cream
- 1 lemon, zested for the top
First things first, whack that oven on to 170 degrees. Then sieve the flour and baking powder from quite a height into a nice large mixing bowl, getting lots of air in to make a light cake. Then add all the other cake ingredients and whisk with an electric whisker until really creamy, about 1 minute.
Prepare two cake tins by greasing them and lining the bottom with greaseproof paper. divide the cake mixture and then bake in the oven for about 25 minutes or until pale golden and springy to the touch. Leave to cool.
Meanwhile make the lemon curd by combining the sugar and lemon zest in a small heatproof bowl, and whisk the eggs and lemon juice in another. Pour the egg and lemon juice over the sugar mixture and then add the butter. Place the mixture over a small saucepan of simmering water (a bain marie) and whisk occasionally, until thickened (this should take 20 mins) Leave to cool.
Cut the two cakes in half so that you have 4 slices. Then layer them up again putting lemon curd in between each layer. Whip the cream and then combine with the remaining 2 tablespoons of lemon curd. Ice the cake using a palate knife, going all around the sides as well.
Finish with a grating of lemon zest and a curl of lemon peel. If this ain’t numma I don’t know what is.