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Lemon curd yoghurt cake

with poppy seed icing

Lemon curd yoghurt cake Cook Expert

Preparation : 10 min Resting : 30 min
Cooking : 40 min Equipment :
Difficulty :
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for Serves 6 :
YOGHURT CAKE:
125 g plain yoghurt
250 g caster sugar
375 g plain flour
3 eggs
150 ml oil
juice and zest of 1 organic lemon
1 sachet baking powder (=7g)
ICING:
1 egg white
1 tbsp lemon juice
170 g icing sugar (see recipe)
1 tbsp poppy seeds
LEMON CURD:
juice of 3 organic lemons
zest of 1 organic lemon
150 g sugar
3 eggs
100 unsalted butter, diced
pinch salt
1Preheat the oven to 180°C (170°C fan, gas mark 4).
2Place all the cake ingredients in the metal bowl and run the PASTRY/CAKE programme. Butter a 20cm cake tin and pour the cake batter into it.
3Bake for 30 to 35 minutes. Prepare the LEMON CURD: Put all the ingredients, except the butter, into the metal bowl. Run the EXPERT programme for 10 minutes/speed 3/95°C. After 1 minute, add the butter little by little, through the opening. Let the pieces melt before continuing to add any more.
Refrigerate the lemon curd for at least 30 minutes before using.
4Turn the cake out onto a rack; cool. When cold, cut the cake in two layers; generously spread the one layer with the lemon curd and cover with the other layer.
5Put all the icing ingredients, except the poppy seeds, into the metal bowl. Run the EXPERT programme (without heating) for 1 minute 30/speed 3. Pour over the cake and sprinkle with poppy seeds.
Modified on 07/18/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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