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Strawberry and Lemon Curd Cake

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Strawberry and Lemon Curd Cake

Strawberry and Lemon Curd Cake
Jonathan Lovekin
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total prep
This dessert is also delicious as a cake without the fillings (halve the recipe and start checking after 30 minutes). You can make it in the autumn with ground hazelnuts.

Recipe from Plenty by Diana Henry/Mitchell Beazley, 2010.

Ingredients

Directions

  • Preheat the oven to 350ºF. Sift the flour onto the granulated sugar and salt, then stir in the almonds. Whisk the eggs lightly with a third of the yogurt and the vanilla and almond extracts. Using a food processor, or hand-held electric beater, cream the butter until pale and fluffy. Gently beat in the remaining yogurt and, with the machine on a very low speed, add the dry ingredients alternately with the eggs. Beat on a medium speed for 1–2 minutes.
  • Butter and line a 9 in springform cake pan (it should be 3 in deep) and spoon in the batter. Bake for 50 minutes; a skewer pushed into the centre should come out clean. Leave to cool slightly, then turn out onto a wire rack and leave to cool completely. The sponge is very delicate, so carefully, with a broad, sharp knife, cut it horizontally into three layers.
  • Wash and hull the strawberries and cut into halves and quarters (reserve good-looking small berries for decoration). Sprinkle the cut strawberries with the superfine sugar, zest, and juice; stir and leave to macerate for 15 minutes. Beat the mascarpone to loosen it a bit. In a separate bowl, whip the cream until it holds its shape well. Combine the cream, mascarpone, lemon curd, and confectioners’ sugar to taste.
  • Spread the bottom layer of cake with half the cream, then half the strawberries. Repeat with the next layer. Put the top layer on. Arrange a small pile of perfect strawberries in the middle and sift over a light dusting of confectioners’ sugar. Keep in the refrigerator until 20 to 30 minutes before serving. It’s best eaten on the day it’s made.