This recipe hit the internet some time ago as Edna’s Lemon Curd Cake, and I’m so glad it did. No-one seems to know who Edna is, but I thank her for this ridiculously easy and really delicious cake.
For me it’s more a torte than a cake. With only 5 ingredients, it can be mixed in the food processor in minutes, baked and ready to eat in no time.
I made a half quantity of my quick Microwave Lemon Curd recipe, but if you only have a jar of store-bought, use that instead.
Grease a 20cm springform pan and line the base with baking paper. Pre-heat oven to 180C, fan OFF if possible. If you can't turn the fan off, reduce the temperature 160C Place all the ingredients, except the almonds and lemon curd, into the bowl of the food processor and pulse until combined. This mixture is much more a dough than a cake batter. Tip half the mixture into the base of the prepared pan and use wet fingers to distribute it evenly over the base. Pour over enough lemon curd to thickly cover the base, leaving a 1-2cm border of cake batter around the edge. Dollop the remaining cake batter over the top of the lemon curd. You are not trying to cover it completely. Sprinkle with almond flakes, if using. Place on the middle shelf of the oven and bake for 30 minutes or until cooked. Remove the cake from the oven and let it stand for 5 minutes Run a knife around the outside of the cake and release the side of the springform pan. Allow to cool before serving. Sprinkle with sifted icing sugar and serve with cream or icecream.Ingredients
Instructions
