NASTURTIUM EDIBLE RECIPES

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LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE



Lemon Cake Recipe With Lemon Curd - olivemagazine image

A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top

Provided by Janine Ratcliffe

Categories     Afternoon tea, Dessert

Total Time 1 hours

Yield Serves 12

Number Of Ingredients 12

250g butter, plus a little for the tin
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
4 large eggs
2 lemons, zested
1-2 tsp milk
250g butter, very soft
500g icing sugar
3 lemons, zested and juiced
1 jar lemon curd
crystallised flowers, to decorate

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.
  • Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, cooked-side up.
  • Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.

Nutrition Facts : Calories 724 calories, FatContent 22.7 grams fat, CarbohydrateContent 91.2 grams carbohydrates, FiberContent 0.9 grams fiber, ProteinContent 4.4 grams protein, SodiumContent 1.1 milligram of sodium

LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE



Lemon Cake Recipe With Lemon Curd - olivemagazine image

A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top

Provided by Janine Ratcliffe

Categories     Afternoon tea, Dessert

Total Time 1 hours

Yield Serves 12

Number Of Ingredients 12

250g butter, plus a little for the tin
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
4 large eggs
2 lemons, zested
1-2 tsp milk
250g butter, very soft
500g icing sugar
3 lemons, zested and juiced
1 jar lemon curd
crystallised flowers, to decorate

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.
  • Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, cooked-side up.
  • Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.

Nutrition Facts : Calories 724 calories, FatContent 22.7 grams fat, CarbohydrateContent 91.2 grams carbohydrates, FiberContent 0.9 grams fiber, ProteinContent 4.4 grams protein, SodiumContent 1.1 milligram of sodium

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LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE
A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top
From olivemagazine.com
Total Time 1 hours
Category Afternoon tea, Dessert
Calories 724 calories per serving
  • Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.
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