This week I had the pleasure of seeing four members of my family – my mum, dad and stepdad, who had all just returned from a holiday together (weird, I am aware) as well as my uncle, who had been house-sitting for my dad.
It was my step-dad’s birthday on Wednesday so, obviously, I decided that I couldn’t go and see him without taking a cake. I wanted to make something that everyone would like, but with my stepdad’s favourite being white chocolate, my mum not really loving chocolate, my dad not liking white chocolate and my uncle not liking anything too sweet, it was a bit of a challenge.
In the end I decided on a lemon cake, to use up some lemon curd I made the previous weekend. It hadn’t gone perfectly as I’d tried to halve a recipe that called for 3 eggs and 1 yolk, and although it tasted great it was a bit too runny to be used for much apart from baking.
I based the cake on a recipe by Poires au Chocolat, a brilliant blog I’ve come across recently. When I finally finish the design of this blog, I’ll link to all the fantastic blogs that I read (and which are far better than my own!).
I somehow managed to forget to actually buy any lemons when shopping for the ingredients, so all the lemon flavour comes from lemon curd. I made a cream cheese icing to try and counter the sweetness, but as with every cream cheese icing I’ve ever made it was too runny so it doesn’t look quite how I liked.
To appease my stepdad, I finished the cake with grated white chocolate, which also helped to cover the bad icing. Amazingly, everyone loved it! So if you too have a picky family to feed, I’d definitely recommend this recipe.
Lemon curd recipe (this is the original recipe which I know works, because my next door neighbour made it and it was amazing!)
- 3 eggs and 1 egg yolk
- zest and juice of 4 lemons
- caster sugar
- 175g plain flour
- 2 tsp baking powder
- 175g butter
- 150g caster sugar
- 3 eggs
- 4 tbsp lemon curd
- 100g butter
- 200g cream cheese
- 200g icing sugar
- 3-4 tbsp lemon curd
- 50g white chocolate
- Cream butter and sugar until fluffy, then gradually add eggs. Beat in the lemon curd then fold in the flour and baking powder. Split between 2 7″ cake tins and bake at 170 degrees for about 20 minutes, or until springy.
- When the cakes are cooled, sandwich them together with more lemon curd (forgot to include this in the ingredients list).
- To make the icing, beat together the butter and sugar until there are no lumps, then beat in the cream cheese and lemon curd. Apparently, if you beat it too much it will go runny, which I think may have been my problem…
- Ice the top and sides of the cake, throw the grated chocolate at it, and if your icing has also gone a bit runny, put straight in the fridge or freezer to set!