Lemon Curd Cake

Lemon Curd Cake

• 27 Jan 2010

I was looking back through all my 2009 food files and noticed 2 recurring themes in my baking - chocolate and lemon. My work colleagues are the chocolate fans whilst I love all things lemon. I had a brainwave a few weeks ago and wondered what would happen if I put a layer of lemon curd in my lemon syrup cake and held the syrup?

I bought the Bourke Street Bakery Cookbook for a christmas present for a good friend and didn't have the foresight to copy down any of the recipes from the book. I wanted to try the lemon curd recipe from the book so had to resort to scribbling down the ingredients onto the back of the envelope I had floating around my bag. The lemon curd recipe contains cream rather then butter and I was just intrigued to see how it would turn out. I added some grated lemon rind to the recipe to add a little extra kick. The end result is a very soft curd but it's so yummy and lemony.

I made the cake mixture (using the cake recipe here without the syrup) and put a layer of the curd in the centre of the cake. I didn't want to ice the cake so I topped the batter with some flaked almonds, put it in the oven and held my breath. I was a little worried that the lemon curd would just disappear into the cake and not appear as a separate layer.

The cake looked good but how would it taste? It was a definite hit but one comment was that it could have been a bit more lemony, which translated meant 'more lemon curd layer please'. I'll see what I can do.

If you look really carefully you can see a distinct layer of curd, so I was happy. How did it taste? I was good but I also think the cake could be a bit more lemony so I'll play with the recipe a bit more.

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See you all again on Friday,

Jillian