Recipe for Lemon Curd Sponge with Crunchy Lime and Ginger Topping 
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Yield:
8 slices
Ingredients:
Amount Ingredient
2 x lemons
180 gm butter
180 gm caster sugar
3 lrg eggs
1/2 tsp baking powder
2 tbl milk
200 gm self raising flour
1 x lime
100 gm granulated sugar
Instructions:
Instructions: Baseline grease and flour a 200mm spring dip cake tin.

Grate the lemons finely.

Save the lemon juice for use in the topping.

Cream the lemon rind butter and sugar with a hand whisk or in the food processor.

Add the eggs one at a time and beat well between each addition then beat in the baking powder and the milk Carefully fold in the flour with a plastic spatula or using the pulse button in brief bursts in the food processor to incorporate the flour.

Do not stir more than essential or the cake will rise in a peak when baked.

Turn into the prepared tin.

Bake at the front of the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the bottom runners above for 35 to 40 minutes checking the cake after the first 25 to 30 minutes and fuming the tin round to ensure even colouring.

Remove the cake from the ovenwhen just firm to the fingertips when pressed in the centre.

Bake in the middle of the baking ovenwith the grid shelf on the third runners for 40 to 45 minutes checking cake after the first 30 to 35 minutes and fuming the tin round to ensure even colouring.

Remove the cake from the ovenwhen just firm to the fingertips when pressed in the centre.

Meanwhile make needle shreds or grate rind of lime.

Squeeze juice and make up to 4 tbsp with lemon juice.

Combine rind granulated sugar and ginger.

Pour juice over the hot cake immediately it comes out of the oven and sprinkle on the sugar mixture.

Cover the tin with an upturned plate to keep the steam in for 5 minutes maximum. Then uncover and leave in the tin until just warm.

Remove the tin and aNow the cake to cool completely.

When cold remove the paper under the cake spit and fill with lemon curd (qv).

If you do not have time to make your own lemon curd filling many delicatessens stock good quality lemon curd which can be used instead.

Makes 8 slices

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