Blcc Berries Lemon Curd Cakes Food

BERRIES, LEMON CURD CAKES (RACHAEL RAY)

Steps:

• Arrange sponge cake on serving dish.
• Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
• Fill cakes with curd sauce.
• Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.

LEMON CURD & ORANGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
• Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen.
• Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.

LEMON CURD & BLUEBERRY LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
• Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.