Happy Thursday! I hope you are having a great week! Today I am updating the blog with this lemon curd cake which I prepared a few days ago when I friend from Madrid came and stay at my place. We spent some days enjoying the town and we visited new places, pubs, and restaurants. The last time she was here was almost four years ago and La Coruña has changed a lot since then!
She also wanted to try the food from KohLanta and Nana Pancha, since I manage the social accounts and do the photos for them. She was really curious to know their dishes! The same day, late afternoon, we go to grab a coffee to a bakery. Once there, she ordered a piece of a lemon curd cake with her coffee and she was fascinated by the flavour.
When I told her I usually prepare it at home, she asked me for the recipe. So I had a better idea: prepare it together! Coming back home, I ended at Gadis Supermarket to buy lemon curd. I know it’s really easy to do it homemade, but since I discovered this supermarket sells Wilkin & Sons, an English brand, I save lots of time. It’s delicious and the best thing it has not any additive.
This recipe is perfect with a coffee or tea, or as we did, like breakfast, and it’s definitely one of my favourites. I hope you love it too!
INGREDIENTS for an oven mould 23 x 15 cm (9 x 6 inches)
220 gr pure unsalted butter, at room temperature
200 gr icing sugar
200 gr plain flour
3 eggs
1 Wilkin & Sons lemon curd (300 gr / 1 + ½ cup)
1 tsp. baking powder
1 tsp. vanilla extract
The zest of a lemon
METHOD
Preheat the oven at 180ºC (350ºF). In a big bowl, mix the sugar and butter until creamy. Then sift the flour and baking powder and combine with the butter mix. Now, add one egg at a time, and last, the lemon zest and vanilla extract. Stir well.
Pour half of the mix in a mould, then the lemon curd, and now the other half of the mix. Add more lemon curd on the top. Bake for 20-25 min or until golden brown. Once ready remove from the oven and allow to cool in the mould.
Buon appetito!
**Original recipe by the Irish food writer and cook, Donal Skehan
