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8
Medium
By Fiona Cairns
Published 2011
A true citrus hit, laced with a lemon syrup and with a creamy lemon curd filling. Of course, you can always omit the meringue tor a simpler, equally delicious cake.
To make the meringues,
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I made this as an alternative to dried fruit baking at Christmas and it tasted absolutely delicious. There were quite a few elements to make: Lemon curd, meringues and the cakes, filling and topping. The cake was lovely and moist. I used creme fraiche for the filling and topping which worked well with the other ingredients. I highly recommend baking this cake.
I think ‘birthday’ should be deleted from the title of the recipe book as I think cakes from here can be made at any time not just a birthday occasion.
I am looking forward to making another cake from this cook book. 😊