Cherry and Lemon Curd Cake with Elderflower Cream recipe
Serves: 10 – 12
Prep time: 20 minutes
Cooking time: 30 minutes
175 g unsalted butter, soft
175 g golden caster sugar
4 tbsp lemon curd
3 eggs, beaten
175 g self-raising flour
5 tbsp milk
200 g cherries, stoned and roughly chopped
450 ml double cream
5 tbsp elderflower cordial
icing sugar to dust
Pre-heat oven to 180c (160 fan)/Gas mk4
Line the base and sides of a 18cm x 25.5cm (7″ x 10″) cake tin with greaseproof paper.
Beat butter, sugar and lemon curd together until pale and fluffy.
Gradually add the eggs alternating each addition with 1 tbsp flour.
Using a metal spoon, fold in the remaining flour and the milk.
Gently stir in the cherries.
Spoon into the cake tin and level the surface.
Bake for 25 – 30 mins or until a skewer comes out clean.
If the cake is browning too quickly, cover with foil.
Meanwhile, whip together the cream and cordial until softly peaking.
When the cake is cool, remove greaseproof paper, cut into squares, dust with icing sugar and serve with the cream.