Very Lemony Meringue Cake

Name: Very Lemony Meringue Cake
Yield: Serves 8
Ingredients: 250 g self-raising flour; 120 g white icing sugar, sifted; 100 g flaked almonds, lightly toasted; finely grated zest of 1 unwaxed lemon; 300 g good lemon curd, preferably home made; 300 g crème fraîche (half-fat if preferred) or mascarpone; finely grated zest of 2 large unwaxed lemons and juice of 1; 250 g golden caster sugar; 4 large eggs, lightly beaten; juice of 1 lemon; 5 tbsp caster sugar; 250 g unsalted butter, softened, diced, plus more for the tins; 1 tsp baking powder; 2 egg whites, at room temperature

All-in-One Lemon Cake

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

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.

Ingredients

For the Meringues

Makes 8-9

2 egg whites, at room temperature
120 g white icing sugar, sifted

Method

To Bake

To make the meringues, preheat the oven to 140°C/fan 130°C/275°F/gas mark 1. Line a baking tray with baking parchment. Place the egg whites and icing sugar in a scrupulously clean and dry metal or glass bowl and, using an ele

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Cookbook Reviewer

1 year ago from United Kingdom

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. 😊

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