Lemon Curd Filled Lemon Cake

Lemon Curd Filled Lemon Cake

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Lemon Curd Filled Lemon Cake

A unique recipe prepared from lemon curd that is both nutritious and delicious

Ingredients

  • 2 & 1/4 cups maida
  • 1 cup coconut milk unsweetened
  • 1 cup granulated sugar
  • 1/2 cup sunflower oil
  • 1/4 cup lemon curd
  • 1/4 cup lemon juice
  • 1 tbsp aqua faba liquid drained from a can of chickpeas or other mildly flavoured beans
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp lemon extract

For Glazing

  • 1 cup confectioner’s sugar
  • 2 tbsp lemon juice or strained blueberry puree
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 176°C
  2. Mix milk, lemon juice, oil, aqua faba and extracts. Set aside to allow the milk to curdle.
  3. Sift the dry ingredients into a medium-sized mixing bowl and mix well.
  4. Pour the wet ingredients into the dry ingredients. Mix with a fork until it blends well. Use a spatula to ensure that all the flour in the bottom of the bowl is fully incorporated.
  5. Grease a tube pan. Pour half of the batter into the pan, pipe lemon curd in a ring on top of the batter, keeping away from the edges of the pan. Top this up with the remaining batter.
  6. Bake for 45 to 50 minutes until a cake tester inserted in the thickest part of the cake comes out dry. The surface of the cake springs back when pressed lightly. Be careful not to under-bake.
  7. Cool for 15 minutes before removing it from the pan. Allow the cake to cool completely once removed from the pan.
  8. When completely cooled, mix confectioner’s sugar, vanilla extract and lemon juice or blueberry puree to make the glaze of pourable consistency. Pour the glaze over the cake.
  9. Allow it to set and serve this sumptuous dessert.

Recipe Notes

Recipe by Jivanarpit Bhumika Pandya

Nutrition Facts
Servings Per Container 4
Calories 4097
Total Fat 145g
Total Carbohydrate 648g
Protein 50g

Topics

globalJain recipe

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