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Lemon curd yoghurt cake
with poppy seed icing
| Preparation : 10 min | Resting : 30 min |
| Cooking : 40 min | Equipment : |
| Difficulty : | Rating : 4 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6
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| 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 |
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| 2 | tsp baking powder |
| 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 | |
| 1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). |
| 2 | Place 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. |
| 3 | Bake for 30 to 35 minutes. Prepare the lemon curd. |
| 4 | Turn the cake out onto a rack; cool. When cold, cut the cake in two layers; generously spread one layer with the lemon curd and cover with the other layer. Put all the icing* ingredients, except the poppy seeds, into the metal bowl. Run the EXPERT programme 1 minute 30/speed 3 (without heating). Pour over the cake and sprinkle with poppy seeds. |
| lemon curd | |
Modified on 07/18/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
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Victoria Frith
Victoria Frith
Lemon curd is outstanding. I cook for 2 minutes longer than the recipe. It's always perfect.
Jellybean
Only made the cake, not the icing or curd. Cake was beautiful and moist