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Chetna Makan’s lemon cake with passion fruit curd
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200g unsalted butter, softened
200g golden caster sugar
200g self raising flour
4 British Blacktail Large Free Range Eggs
1 tsp baking powder
1 tsp vanilla extract
1 tbsp milk
2 lemons, zested
For the filling
300ml double cream
2 tbsp caster sugar
4-5 tbsp No.1 Passionfruit Curd
2 fresh passion fruits
1 Preheat the oven to 180°C, gas mark 4. Grease and line two 20cm round cake tins.
2 Put all the cake ingredients in a bowl or a stand mixer and whisk for 2 minutes until creamy and pale. Divide the mixture between the 2 cake tins and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave them aside to cool on a wire rack.
3 Whisk the double cream with the sugar until thick enough to hold its shape. Place one cake on a serving stand and spread over the curd. Spread half the cream on top and place the second layer of cake over it. Spread the rest of the cream on top and scoop out the passion fruit and drizzle over the cream.
4 Store this in the fridge, but bring it to room temperature before serving. Eat on the day of making.
Typical values per serving:
This recipe was first published in February 2021.
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