Preparation time: 15 minutes
Baking time: 25 mins Makes: 6 (large)
Cakes
Ingredients
- 180g unsalted butter, plus extra to grease
- 250g icing sugar, plus extra to dust
- 80g plain flour
- 125g almond meal
- Zest of 2 lemons
- 5 egg whites
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Blueberries and thick cream, optional, to serve
Lemon curd
Ingredients
- Juice & zest of 4 lemons
- 4 eggs
- 340g caster sugar
- 250g unsalted butter
- 1 tbsp cornflour
Method
Before you start, lightly grease a muffin tray with a little butter and preheat oven to 180˚C.
To make the cakes:
- Melt butter in a pan over low heat. Cook it for 3-4 minutes until you start to see flecks of brown appear.
- Set aside to cool.
- Sift the icing sugar and flour into a bowl and stir in the almond meal and lemon zest.
- In a clean bowl, whisk the egg whites until frothy (do not over-whisk as you just need to loosen them).
- Add to the dry ingredients along with the melted butter, lemon juice and vanilla.
- Use a metal spoon to combine, then fill the muffin cases three-quarters full.
- Bake for 25 minutes or until lightly golden (a skewer inserted into the centre should come out clean).
- Allow to cool for 5 minutes before turning out. If you’re keeping it simple, sprinkle with icing sugar and serve.
For something a bit more decadent read on!
To make the lemon curd:
- Place all the ingredients in a heavy-based saucepan and stir to combine.
- Cook over low heat for 10 minutes or until thick, stirring constantly to prevent it from sticking or forming lumps.
- Pour into a bowl and cover the surface with plastic wrap to prevent a skin from forming.
- Keep refrigerated.
- To serve, dust cakes with icing sugar, spoon on a generous dollop of lemon curd, then top with thickened cream and blueberries.
Enjoy! (For a variation of the recipe, try oranges or limes instead of lemons.)
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