Lemon Curd And Orangeflower Sponge |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is another old recipe,not made it in a while but can recommend it. Ingredients:
340g lemon curd (see my home made farmhouse lemon curd) |
1 lemon, sliced into 10 |
120g butter |
120g caster sugar |
zest and juice 1 lemon |
11/2 tbsp orangeflower water |
4 eggs |
200g sr flour |
80g cornflour |
1 tsp baking powder |
orange flower water substitute ( i have not used this substitute) |
1 large orange, zest of, grated |
1 cup sweet white wine |
soak grated zest (be careful not to grate the bitter white pith) for 24 hours in the wine. |
strain before using. |
Directions:
1. Heat the oven to GM5/190’C/375’F.
2. Line 2 18cm sandwich tins with baking parchment paper.
3. Spread the base of one tin with 1/3 of the lemon curd.
4. Arrange the lemon slices in a circle overlapping on top.
5. Cream together the butter and sugar, add zest and lemon juice also orangeflower water.
6. Beat in the eggs.
7. Sieve together the flour, cornflour and baking powder and fold into the cake mixture.
8. Divide between the 2 tins and bake for 35-40 minutes.
9. Turn out and cool on a wire rack.
10. Divide each cake in half and spread all the layers except the one with the lemons on it with the rest of the lemon curd.
11. Put back together with the one with the lemon slices on the top.
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