I promised Sabine I would post my favourite Lemon Cake recipe for her. Sabine is one of the best food writer I know. Her writing, photography and recipes are some of the best in the genre AND she posts in two languages! Writing from Paris, Sabine’s blog is in English and German. How can one person possess so much talent?
My citrus trees are hanging heavy with fruit. In fact, it’s difficult to find the way to my front door without being bashed in the head (if you’re short like me) by bunches of mandarins and cumquats.
The lemon trees’ been supplying for months, though sometime you wonder what the bees’ been up to, the way the fruit turned out. These three fruit are on the same lemon tree:
Anyway, back to the recipe Sabine wanted to see. It’s one of those quick mix things that is best made and served on the same day. It’s a small cake and not hard to polish it off in one sitting. If you don’t want to use a food processor just rub the butter into the dry ingredients the old fashion way.
Lemon Curd Cake
Grease and line a SMALL, DEEP cake tin (< 18cm/7 inches or you won’t have enough batter to cover the bottom of the pan). You may find a loose based pan easier to dislodge the cake later but I use a small sponge tin.
Preheat oven to 180ºC or 160ºC for fan forced oven
Whizz in food processor: 150g sifted self raising flour, 110g castor sugar, 60g chilled butter. Put crumble in bowl; add one beaten egg and mix to a soft dough.
Smear 2/3 of dough onto base of cake tin
Cook curd: Combine 60ml lemon juice, 110g castor sugar, 1 lightly beaten egg and 60g butter over gentle heat till mixture is thick enough to coat the back of a spoon.
Spread hot filling over batter to within 1cm of edge. Crumble the remaining 1/3 of dough over filling.
Bake for 30 minutes or until brown. Cool in pan.
Since I’d been diagnosed with diabetes I don’t bake cakes anymore but the lemons go into the oven with chicken and thyme, or rosemary.