|Preparation : 10 min||Resting : 30 min|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 4 rates|
|Download the recipe :|
|Programmes :||accessories :|
|125||g plain yoghurt
|250||g caster sugar
|375||g plain flour
|juice and zest of 1 organic lemon
|2||tsp baking powder
|1||tbsp lemon juice
|170||g icing sugar (see recipe)
|1||tbsp poppy seeds
|juice of 3 organic lemons|
|zest of 1 organic lemon|
|100||unsalted butter, diced|
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4).|
|2||Place 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.
|3||Bake for 30 to 35 minutes. Prepare the lemon curd.|
|4||Turn 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 is outstanding. I cook for 2 minutes longer than the recipe. It's always perfect.
Only made the cake, not the icing or curd. Cake was beautiful and moist