Lemon curd and drizzle cake
What more satisfying than a very zingy and tart lemon gateau with plenty of curd and syrup to t
preps: 30 minutes
cooking: 20 minutes
temperature: 160 Celcius
Step - 1 | Before you start
1 - Turn the oven on at 160C
2 - Wash and zest the lemons. You will need all the zest for the genoise, and the juice for the syrup. Save some of the zest for final decoration (2-3 pinches will be enough).
Step - 2 | Lemon Genoise
1 - Mix the egg yolks and sugar together with an electric whisk until the paste whitens.
2 - Add slowly the flour and oil.
3 - Beat the egg whites and add them to the above.
4 - Separate the batter in 1/2 and cook on flat surfaces (or round cake tins) for 15 minutes max. Check if it is ready by planting a knife or toothpick - it should come out clean.
Step - 3 | Lemon Curd
1 - Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
2 - Lightly whisk the eggs and egg yolk and stir them into the lemon 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.
3 - Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
Step - 4 | Lemon Syrup
1 - Gently cook the rice of the 4 lemons and the icing sugar together at low heat for about 10 minutes.
2 - Make sure the syrup doesn't boil. It won't be ruined but it will taste a little different to what your syrup should taste like.
Step - 5 | Presentation
1 - Once the cakes are cook or room temperature, place 1 of the genoise on a plate.
2 - Apply a layer of lemon curd all over it.
3 - Place the second cake on top of the first one.
4 - Stab the top of the upper cake gently with a fork then drizzle the cake with the syrup.
5 - Leave to cool down in the fridge a good hour.
6 - Sprinkle the few minutes of lemon zest you had saved in step 1 to decorate the cake before cutting it up.