Fresh Lemon Curd Cake

This is an old favourite. I've revamped the recipe from Delia Smith's Book of Cakes (1977) for use here in Australia.

Four layers of cake oozing with three layers of yummy fresh lemon curd!

Ingredients:

For the cake:
4 eggs
8 oz (225g) self raising flour
1 teaspoon baking powder

8 oz (225g) caster sugar
8 oz (225g) softened butter
grated rind of a lemon
1 tablespoon lemon juice


For the lemon curd:
2 eggs
juice from 2 large lemons
1 cup (250ml) caster sugar
50g unsalted butter

icing sugar for topping

Method:
Preheat oven to 170C (150C for fan-forced oven) and grease and line two 8" (20cm) sandwich tins.

Measure all the ingredients for the cake into a mixing bowl and beat with an electric mixer for a couple of minutes until smooth, adding a tablespoon of milk if the mixture seems too thick. Alternatively do this in a food processor. Now divide the mixture between the 2 tins and smooth with the back of a spoon before placing in the oven to bake for about 35 minutes. After about 1 minute turn the cakes out onto a wire rack to cool while you prepare the fresh lemon curd.

Lemon Curd:
In a medium size microwave safe glass bowl beat together the eggs and lemon juice with a whisk. Beat in the sugar and then put the butter cut into cubes on top. Microwave on high for 30 second bursts, stirring in between until the mixture thickens. Then allow to cool completely before adding to the cake.

One of my oldest cookery books

Assembling the cake:
When the cakes are completely cold, use a sharp serrated edged knife to slice them horizontally in two, then use the curd to sandwich the cakes together so that you have 4 layers of cake and 3 layers of curd. Dust the top of the cake with the icing sugar.  

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Shrove Tuesday Pancakes - 2 Ways

Yesterday (Aussie time, it's Wednesday, 10th here) was Pancake Day or Shrove Tuesday and I decided to make pancakes for tea. I have vivid memories of my mother turning out delicious pancakes which we wolfed down with sugar and lemon juice and then would queue up for more. It was the only time of year mum made them, so that made them even more special. Something to look forward to.

My daughters said they'd prefer American style pancakes which they make regularly for breakfast with sugar in them, so I decided to do some research. The main difference is that American pancakes are made with self raising flour whereas we Brits use plain flour, so ours turn out thin like french crepes and theirs are thicker and fluffier. I decided that I'd make a batch of each.

I discovered that there are many variations for both of these recipes, but these are the ones I made:

Sarah's American Style Pancakes  

 

Ingredients:
2 eggs
1 cup self raising flour
1/3 cup caster sugar
1 cup milk

melted butter or oil for greasing


Method:

1. Place flour and sugar in a large bowl. Make a well in the centre and add the 2 eggs. Start mixing with a fork and gradually incorporate the flour, slowly adding the milk to form a smooth batter.

2. Heat a frying pan over high heat and brush with melted butter.

3. Pour in some of the batter and swirl the pan to spread to desired thickness.

4. When bubbles appear, flip the pancake and cook till golden brown.

5. Remove pancake to plate to keep warm.

6. Adjust temperature of the pan. I usually find the first pancake is the "trial" pancake to test the heat of the pan. You usually need to turn the temperature down a little, and be quick getting the next pancake on.

7. Repeat process from step 2 until all the batter has been used up.

Variation: When half the batter had been used up we added about 2 tablespoons of cocoa to the remainder and made some chocolate pancakes which are nice served with ice cream and chocolate sauce!

British Style Pancakes 

 

Ingredients: 
1 egg
150g  plain flour
pinch of salt
325ml milk
1 tablespoon butter, melted

melted butter or oil for greasing


Method:
As above, but mixing in the cooled melted butter to the batter at the end. These are much thinner pancakes and need a good swirl around the pan. They will not form bubbles, and you can practice your flipping skills!




N.B.
This recipe is based on one from Nigella Lawson's book "Feast". Alternatively you can use 1 cup of flour and 1 cup of milk as in Jamie Oliver's book "Ministry of Food" page 303 which would make measuring quick and easy.

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