Despite October being very windy, it was a pretty month in the garden with lots of plants coming into flower. The air was filled with the sweet scent of orange blossom, the lavender was abuzz with bees, and the maple tree was stunning with sunlight shining through its dark red leaves. Lemons are abundant in my garden at the moment, and I have included a recipe for my favourite lemon curd cake. Enjoy!
Lemon Curd Cake
Lemon Curd (makes 3 cups)
2 cups sugar
5 eggs, beaten
Place grated zest and juice of lemons, butter cut into small pieces, sugar, and eggs in a saucepan. Cook on a medium heat, stirring constantly, until mixture thickens. Remove from heat. Cool, stirring occasionally until thick and glossy. Mixture will thicken further when placed in fridge for a few hours.
2 cups self-raising flour
1 cup sugar
100g butter, chopped into small pieces
1 cup of lemon curd
Icing sugar for dusting
Rub together self-raising flour, sugar and butter until mixture resembles breadcrumbs. Add eggs and mix to combine. Grease and line a spring-form tin with baking paper. Press three-quarters of the mixture into the base of the tin. Spread over 1 cup of the cooled lemon curd, then spread over the remaining cake mixture. It can be a little sticky, so dust your hands with flour, then press out small pieces at a time and place on top of lemon curd.
Bake for 50 to 55 minutes at 180ºC. Cool in tin before removing. Dust with icing sugar and serve with an extra spoon of lemon curd drizzled over the top. Delicious!