Lemon Curd & Strawberry Cake
Nothing says Summer more than Lemon Curd & Strawberries! 🍋🍓 These two flavours combine perfectly to tickle your tastebuds and leave you feeling refreshed! This light delicious cake using Sowan’s Gluten Free Scone Mix is the perfect alternative to a traditional Summer scone. This Recipe is light, bright and seriously tasty so it’s ideal for any Summer event or party – your guests will savour every
Ingredients
For the Cake Base
1 x 300g pack of Sowans Gluten Free Scone Mix
110g of softened butter
70ml of natural yogurt
2 medium eggs (separated)
For the Lemon Curd
4 large eggs
300g/10½oz caster sugar
225g/8oz butter, diced
2 lemons, 2 limes, finely grated zest and juice
Method for the Cake Base:
1. Preheat the fan oven to 190◦C, gas mark 6
2. Empty the pack of Sowans Scone Mix into a bowl, and crumble the butter into the dry mix.
3. In a small bowl, mix the egg yolks with the natural yogurt, add into the scone mix.
4. With an electric mixer beat the egg whites until stiff.
5. Fold the egg whites into the mix using a large metal spoon.
6. Spoon the mix into a non-stick springform tin(20cm) and bake on the centre shelf of the oven for 15 minutes.
7. When cooked allow to cool. Meanwhile, make the curd.
Method for the Lemon Curd:
1. Break the eggs into a heatproof bowl and whisk to combine. Stir in the remaining ingredients and place over a saucepan with hot water on a medium heat.
2. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened, Do not allow the mixture to boil.
3. Remove from the heat and leave to cool.
4. Cut a thin layer off the top of the cake and spread with the cold curd and finish off with sliced strawberries.
Enjoy!
