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Monday, March 30, 2015

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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