Episode 6 of Thandi's recipes

Thandi’s Curdy Lemon Cake

This recipe was for a cake competition with a country theme and won best flavour and originality so hopefully you love it too! Hopefully you can make some lemon curd for the filling but if not just use supermarket lemon curd.

Makes a tall 10″ cake (3 sponges all 1 1/2 inches high)

Materials

For the cake:

600g self raising flour

450g caster sugar

450g stork margarine

9 large eggs

4 tsp baking powder

Juice of 2 lemons

Juice of 1 large orange

4tsp vanilla extract

2tbsp lemon curd

Method

Set oven to 180 degrees celcius. Line 3 lightly greased 10″ cake tins with white parchment paper.

Measure out the flour, margarine,sugar and baking powder into a large mixing bowl. Add the eggs and butter and mix on a high speed for 4 minutes. The mix should have a light airy colour. 

Add the vanilla extract, lemon curd and juice from the lemons and orange and mix in. 

Split the mix between the cake tins ensuring equal measure between them. Tap the tins on the surface to level the mix then bake on the middle shelf for an hour before skewer testing and baking until skewer is clean. 

Allow the cakes at least an hour to completely cool in the tins before removing them from the tins.

In a measuring jug, make some sugar syrup by mixing 2 parts boiling water to 8 parts sugar and juice of one lemon. Brush the syrup over the cakes thoroughly.

If icing, wrap the cakes in cling film and freeze for at least 24 hours before defrosting for an hour and icing.

Lemon buttercream  recipe is available on the blog

This is the last recipe in the series, but if you would like to visit Thandi's blog, the link is as follows;

https://foodpassionbythandi.wordpress.com/

Author:  Trace Mann