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.
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