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Lemon curd yoghurt cake

with poppy seed icing

Lemon curd yoghurt cake Cook Expert

Preparation : 10 min Resting : 30 min
Cooking : 40 min Equipment :
Difficulty :
Rating :
 4 rates
Download the recipe :
 
Programmes : accessories :

Serves 6 :
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
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
1Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2Place 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.
3Bake for 30 to 35 minutes. Prepare the lemon curd.
4Turn 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

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ALL COMMENTS
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