It’s been a big time of change in my life; starting a
full-time honest to god job in London where they pay me for instance, among gallivanting
off to Rome and Paris (my life is not as glamorous as it sounds). If there’s
one constant in my house however, no matter what’s going on, it’s cake. It has
been a while since I’ve had time to blog, but here’s the cake I made for my
mumma’s birthday. And for any of my fellow graduates still out there trying to
make it happen- keep going, all the hard work pays off in the end.
Ingredients
350g butter
350g caster sugar
300g self-raising flour
6 eggs
50g cornflour
3tsps baking powder
2 lemons, zest and juice
1 orange, zest
Lemon curd
300ml double cream
200g icing sugar
Preheat the oven to 180⁰C and line three 20cm cake tins.
Cream the butter and sugar in a large mixing bowl until
fluffy.
Add the lemon and orange zest and juice of 2 lemons.
Add the eggs one at a time with a spoonful of the flour
until fully combined.
Sift the remaining flour, cornflour and baking powder.
Divide the mixture into three and pour into the tins, levelling
the surface.
Bake for 25-30 minutes until golden brown and springy to the
touch. Leave to cool on a wire rack.
In my opinion the icing sugar made the cream filling too
sweet and it would have been nicer with just simple whipped cream, but if you
want to follow the recipe then lightly whip the cream, adding a spoonful of
icing sugar as you go until fully combined.
Stack the cakes onto a plate or stand, and spread lemon curd
and the whipped cream between every layer. Sift icing sugar liberally on top.
Disclaimer: not for those on a diet!
