This is what I did:
- Creamed 225g unsalted butter with 225g cardamom sugar until pale and fluffy.
- Grated in the zest of a lemon.
- Beat in two large tbsp of apple and lemon curd.
- Beat in 1 goose egg.
- Folded in 225 sifted flour (1/2 wholemeal, 1/2 white) with a heaped tsp of baking powder.
- Stirred in 2 tbsp sour milk and 1 tbsp lemon juice.
- Spooned mixture into two 21 cm cake moulds and baked at 180C for 25 minutes.
- Left to cool for a few minutes then turned out onto wire racks.
At this point disaster struck. It's not happened to me since I started using silicone moulds, but one of the cakes, not only stuck to the mould when I tried to turn it out, but fell apart too. I was devastated. I had so been look forward to something that was meant to look like this:
Instead, mine looked like this (or at least what was left of it after I'd tucked in).
|picture taken from Co-operative Food magazine issue 1|
- Whilst the cakes were in the oven, I was making the filling - which actually became the topping!
- Melted 75g white chocolate in a bowl over hot water.
- Spooned some of this (slightly less than half) into the little chick moulds from Baked & Delicious and placed in the fridge to set.
- Creamed 75g unsalted butter with 125g icing sugar until very pale.
- Beat in the remaining chocolate.
- Beat in 2 tbsp apple and lemon curd and a couple of teaspoons of lemon juice.
- Spread this over the cake that remained intact.
- Decorated with lemon jelly sweets, white chocolate chicks and a few flowers from the garden.
- I was going to make a lemon icing to go over the top of the cake, but that obviously didn't happen.
How to Cook Good Food who has chosen lemons this month. It's alternately hosted by Working London Mummy where you can see the rules.