Helen Goh’s recipe for lemon curd layer cake | The sweet spot
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<p>A fine, tender crumb and a soft, creamy, lemon-spiked mascarpone make this the perfect bake for Mother’s Day</p><p>This is both simple and celebratory, which in my book makes it just right for Mother’s Day next weekend. It has a fine, tender crumb, which pairs beautifully with the soft, creamy tang of lemon mascarpone, and I use lemon curd in the batter (shop-bought for ease) to bring a particular smoothness and depth of lemon flavour. Finished with a little extra curd and a
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Helen Goh’s recipe for lemon curd layer cake A fine, tender crumb and a soft, creamy, lemon-spiked mascarpone make this the perfect bake for Mother’s Day T his is both simple and celebratory, which in my book makes it just right for Mother’s Day next weekend. It has a fine, tender crumb, which pairs beautifully with the soft, creamy tang of lemon mascarpone, and I use lemon curd in the batter (shop-bought for ease) to bring a particular smoothness and depth of lemon flavour. Finished with a little extra curd and a scattering of edible flowers, it is pretty and unfussy and will hopefully make your own mother’s day. Lemon curd layer cake Prep 5 min Cook 1 hr Serves 8-10 330g plain flour 2 ½ tsp baking powder ½ tsp fine sea salt 225g room-temperature unsalted butter 225g caster sugar Finely grated zest of 2 lemons 3 large eggs , at room temperature 160g lemon curd 250ml whole milk Small edible flowers, to decorate For the lemon mascarpone 250g lemon curd, plus extra to decorate 250g mascarpone Heat the oven to 180C (160C fan)/350F/gas 4 and line the base and sides of two 20cm round cake tins with baking paper. Sift the flour, baking powder and salt into a medium bowl. Put the butter, sugar and lemon zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high for about two minutes, until pale, smooth and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides and base of the bowl as needed. With the mixer on low, add the sifted dry ingredients alternately with the lemon curd and milk, about a third at a time and ending with the last of the dry ingredients. Beat just until incorporated, scraping down the bowl a couple of times to ensure an even mix. Divide the batter evenly between the two lined tins (about 660g per tin) and level the tops with a small spatula. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cakes to cool in the tins b...
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