Make & Bake: Lemon Curd Filled Citrus Rock Cakes
A fab recipe for lemon curd filled citrus rock cakes, they are super simple to make and perfect for spring!
TO MAKE THE CAKES:
- 275g plain flour
- 125g butter, room temp
- 2 tsp baking powder
- Pinch of salt
- 1 large egg, lightly beaten
- 100g granulated sugar
- zest and juice of 1 lemon
- zest and juice of 1/2 a lemon
- Brown sugar for sprinkling
Beat the butter and sugar together until creamy. Beat in the egg until the mixture is light and fluffy, then simply add the flour, lemon, orange baking powder and salt and mix until you have a rough ball of wet dough – you can pop this in the fridge at this stage to firm up the dough or just plough on if you are impatient or hungry!
Preheat the oven to 80°C/350°F/gas 4. Grab golf ball sized chunks of dough and roll into balls, place these onto a greased and lined baking tray and squash down with a fork. Leave a little room for spreading and sprinkle with brown sugar. Pop in the oven for 12-15 mins until slightly golden. Leave to cool on a wire rack before cutting small holes from the tops of each cake.
FOR THE LEMON CURD
- Zest and juice of 2 lemons and 1/2 an orange
- 200g unrefined caster sugar
- 100g unsalted butter, cut into cubes
- 2 free-range eggs, plus 1 free-range egg yolk
Put the lemon zest and juice, sugar and butter into a heatproof bowl and sit the bowl over a pan of gently simmering water. Stir the mixture every now and again until all of the butter has melted. Lightly whisk the eggs and egg yolk and stir them into the mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon – ideally so you could draw a line in the mixture which doesn’t fade. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. – it should continue to thicken as it cools so don’t panic too much if yours isn’t super thick at this stage. Once cooled, spoon the lemon curd into the holes you created in the cakes, taping them on the counter top to ensure the curd fills deep into the cakes and makes them all super gooey inside!
So there you have it two nice simple recipes, full of delicious fresh flavours that combine to make truly scrumptious little cakes! You should have loads of lemon curd left over so you can make a lemon meringue pie later in the week, hoorah!
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