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    Lemon Cake with Blackcurrant Filling

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    Lemon Cake with Blackcurrant Filling

    Mashed squash is a good, colourful, fat-free alternative to sugar in cakes. To prepare the squash, halve it, remove the seeds, and bake at 180°C/gas mark 4 for 30-40 minutes. Scoop out the flesh and mash until smooth. An average squash yields about 400g mashed flesh.

    • Preparation time: 15 minutes
    • Cooking time: 20-25 minutes, plus cooling
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 6 - 8


    • 200g cold, mashed, cooked butternut squash
    • 150ml soya or dairy milk
    • 1 lemon, zest grated, plus 1 tsp of the juice
    • 1 tsp vanilla extract
    • 3 medium eggs, separated
    • 75g plain flour Filling
    • Filling
    • 4 blackcurrant tea bags
    • 1 tbsp cornflour


    1. Preheat the oven to 190°C/gas mark 5. Base-line two 17cm sponge tins with non-stick baking parchment. Grease and flour the sides.
    2. Beat the squash with the milk until you have a smooth purée. Add the lemon zest, lemon juice and vanilla extract.
    3. Whisk the egg yolks until pale and thick (this may take a few minutes), then add the squash purée and whisk again until blended. Whisk the egg whites until stiff, then gently fold into the squash and yolk mixture until evenly blended. Fold in the flour.
    4. Divide the mixture between the cake tins and bake for 20-25 minutes until golden and firm to the touch. Cool for a few minutes in the tins, then turn out onto a wire rack. Leave until completely cold.
    5. Meanwhile, make the filling. Steep the tea bags in 150ml boiling water for 30 minutes. Remove the bags, squeezing them to extract all the liquid. Put the cornflour in a small pan and blend to a paste with the blackcurrant liquid. Stir over the heat for a few minutes, until thickened. Cool.
    6. Sandwich the cakes together with the blackcurrant mix and serve.

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