Recipe Image
Vegetarian

Ingredients

For the Dessert

200 g Caster Sugar

3 tbsp Lemon Curd

1 tsp Baking Powder

200 g Unsalted Butter (Cubed)

1 Pinch Sea Salt

200 g Ground Almonds

200 g Plain Flour

1 tsp Vanilla Extract

25 g Cornflour

2 Eggs (Yolks)

3 Eggs

3 Lemons (Zested)

For the Icing

1 Pinch Sea Salt

½ tsp Vanilla Extract

200 g Icing Sugar

1 Lemon (Zested)
* Always check the ingredient labels for allgergen information

Lemon Curd Moon Cake

by Dan

Serves 12

Total 1 hour 5 minutes

Oven Temp 180 °C - 45 minutes

Difficulty Super Easy

Chef Tarunima Sinha

Method

  1. Best the butter and sugar until light and creamy. Add the lemon zest and vanilla extract and combine.

  2. Add the eggs and egg yolks one at time and combine.

  3. Add the flour, cornflour, salt, baking powder and ground almonds and mix until just combined. Then add the lemon juice and fold in.

  4. Pour the cake batter into a greased cake tin. Dollop three tbsp of lemon curd on top and swirl into the batter. Bake for 45 minutes. Cool the cake in the tin for at least 10 minutes.

  5. To make the icing mix the icing sugar with the vanilla extract, salt, lemon zest and juice until a glue like consistency. Spread on top of the cake and allow to dribble down the sides.