Little lemon curd cakes recipe
Very British – they’re made with Victoria sponge batter – and exceptionally pretty because of their size. You can use any curd or any jam, as long as the jam isn’t too sweet. Lakeland sells a 12-hole mini sandwich tin, but you can also use a muffin tin and paper cake cases (though the cakes won’t have straight sides) – just peel off the cases before slicing the cakes in half.
Prep time: 30 minutes, plus cooling time
Cook time: 15 minutes
For the sponges
175g butter, at room temperature, plus extra for greasing the tin
175g caster sugar
finely grated zest of 1 lemon
3 large eggs, lightly beaten, at room temperature
½ tsp vanilla extract
175g self-raising flour, sifted
icing sugar, to dust
edible flowers, petals or sprigs (optional), to decorate
For the filling
3 tbsp crème fraîche
2 tbsp icing sugar
8 tbsp lemon curd
1. Heat the oven to 180C/170C fan/gas mark 4. Butter a 12-hole, loose-bottomed mini sandwich tin.
2. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the lemon zest. Add the eggs a little at a time, beating well after each addition, then add the vanilla. Fold in the flour using a large metal spoon then divide the mixture evenly between the holes of the tin. Level the top of each one with a teaspoon.
3. Bake for about 15 minutes; a skewer inserted into the middle of one of the cakes should come out clean. Leave in the tin for five minutes then run a knife round the rim of each one and turn out on to a wire rack. When cool, carefully cut them in half horizontally.
4. Stir the mascarpone vigorously to loosen it, then stir in the crème fraîche and icing sugar. Spread the bottom half of each cake with some of this cream, then add some lemon curd (use a teaspoon). Put on the lids and sift over some icing sugar.
5. Put a small flower or petals on top, if using, and enjoy! Because of the cream, these are best eaten the day they’re made.