Nigella Lemon Curd Cake
Discover the delight of Nigella Lawson's Lemon Curd Cake, a treat that intertwines the tangy zest of lemon with the smooth, creamy texture of curd, creating a masterpiece that is both visually appealing and deliciously satisfying. This cake stands as a testament to Nigella Lawson's culinary prowess, offering a refreshing twist on traditional cake recipes.
Cultural or Historical Context Nigella Lawson, renowned for her approachable cuisine and comforting recipes, often incorporates classic ingredients with a unique twist, making her dishes stand out. Lemon curd, a quintessential British spread, brings a rich history to this cake, transforming it into a contemporary classic that pays homage to the flavors of the United Kingdom.
Ingredients List for the Lemon Curd Cake
- For the Cake:
- 125g very soft unsalted butter
- 300g caster sugar
- 4 large eggs, separated
- 100g plain flour
- 25g cornflour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- Zest and juice of 1 unwaxed lemon
- 2 teaspoons milk
- For the Lemon Curd:
- 2 large eggs plus 2 egg yolks
- 1 stick unsalted butter
- ¾ cup plus 2 tablespoons sugar
- Zest and juice of 2 lemons
- For the Topping:
- 150ml double cream
- 150g good quality lemon curd
- 1 pint of raspberries for decoration
Preparation Instructions
- Cake Preparation: Begin by preheating your oven and preparing your baking tins. Cream the butter and sugar until fluffy, then add the egg yolks one at a time, incorporating well. Sift together the dry ingredients and gently fold into the mixture along with the lemon zest and juice. In a separate bowl, beat the egg whites until stiff and fold into the batter for a light, airy texture.
- Baking: Divide the batter between the prepared tins and smooth the tops. Bake until golden and a tester comes out clean. Allow to cool before assembling.
- Lemon Curd: While the cake bakes, prepare the lemon curd by gently heating the butter and then adding the eggs, sugar, and lemon zest and juice, stirring until thickened. Let cool before using.
- Assembly: Once the cakes and curd are cool, spread a generous layer of lemon curd between the cake layers and on top. Whip the double cream until it forms soft peaks and spread over the top layer. Decorate with raspberries.
Storage and Reheating This cake, with its delicate balance of moist cake and creamy curd, is best enjoyed fresh. However, it can be stored in the refrigerator for up to 3 days. For best results, cover loosely with foil or plastic wrap to prevent the cake from absorbing other flavors in the fridge. Serve at room temperature for the best flavor and texture.
Nutritional Information A slice of this Lemon Curd Cake provides a rich source of carbohydrates and fats, making it an indulgent treat. For those watching their intake, enjoy in moderation as part of a balanced diet.
Frequently Asked Questions
- Can I make the lemon curd ahead of time? Yes, lemon curd can be made several days in advance and stored in the refrigerator.
- Can I use store-bought lemon curd? While homemade curd is recommended for its fresh flavor, high-quality store-bought lemon curd can be used for convenience.
- Is this cake suitable for freezing? It is best enjoyed fresh, as the texture of the curd and cake may change upon freezing and thawing.
Enjoy the lush, tangy flavors of Nigella Lawson's Lemon Curd Cake, a perfect dessert for any occasion, embodying the essence of spring and summer in each bite.