Lemon Curd Cakes
Ingredients:
Lemon cake
100g Blue Jacket cake flour
1 tsp baking powder
2 large eggs
70g fine sugar
100g butter
1 Tbsp lemon juice
Lemon Curd
80g sugar
100g whole egg
80g lemon juice
1 lemon zest
10g corn starch
2.5g gelatin powder bloom in 1.5 Tbsp water (microwave till melts after 10mins)
70g unsalted butter
Method:
1.
Cake: Whisk butter & sugar till light in colour. Whisk in eggs
& lemon juice till combined. Stir in flour & baking powder till
combined. Pipe batter in mould. Bake in preheated oven @ 170C for 15mins
2.
Curd: Whisk eggs, sugar, zest, cornstarch & lemon juice in a pot
till combined. Cook curd till thicken on stove over small fire. Add in
gelatin & whisk till combined. Set aside to cool down slightly till
warm & whisk in butter. Strain lemon curd. Cling wrap & fridge
for 2hrs before use
