Lemon Curd Butterfly Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 175 g self-raising flour
• 1 pinch salt
• 110 g butter (at room temperature)
• 110 g caster sugar
• 2 large eggs, lightly beaten
• 1 tablespoon lemon juice
• 1 lemon, zest of, grated
• 1 large lemon, juice and zest of, grated
• 75 g caster sugar
• 2 large eggs
• 50 g unsalted butter
• icing sugar, for dusting

Recipe

• 1 pre-heat the oven to gas mark 5/375f/190°c.
• 2 you will need a 12-cup muffin tin lined with cupcake baking cases.
• 3 to make the cakes, sift the flour and salt in a bowl.
• 4 then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
• 5 then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
• 6 bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
• 7 remove the cakes from the tin and transfer onto a wire rack and leave to cool.
• 8 to make the lemon curd, place the grated lemon rind and sugar in a bowl.
• 9 in another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
• 10 add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
• 11 stir frequently till thickened - for about 20 minutes.
• 12 cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
• 13 to assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
• 14 cut the round in half, top to bottom, and set aside.
• 15 now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
• 16 dust with icing sugar to serve.