As you know, I love any excuse for a seasonal celebratory bake so this week you get not one but two Rosie Makes baking posts! Today’s mid-week make is relatively simple to whip up, but with some wee details and thoughtful balance of flavours it’s sure to impress. Chocolate and lemon both make me think of Easter; here the decadently sweet white chocolate is really lifted by the zesty citrus notes. So without further ado, here’s the recipe – adapted from Fiona Cairns’ Seasonal Baking. To make the sponge, you will need:
175g self-raising flour
1 tsp baking powder
3 large free-range eggs, beaten
1 tsp vanilla extract
zest of two unwaxed lemons
175g caster sugar
175g unsalted butter
Lemon curd, to fill the cake (approx 12 tsp).
Preheat the oven to 180C/ 160C Fan/ Gas 4. Add all the ingredients to the bowl of a stand mixer and beat until combined into a smooth batter.
Divide the mixture between two greased and lined 20cm round tins and level the tops.
Bake for 15 – 17 minutes, or until a skewer comes out clean. Leave to cool a little in the tins and then remove to cool completely on a wire rack. Meanwhile, make the lemon curd. I used my go-to recipe which you can find here.
Now make the topping – you will need 100g unsalted butter and 100g quality white chocolate.
Melt the white chocolate gently over a pan of simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and allow to cool.
Cream the butter until very light. Gradually beat in the cooled melted chocolate. Chill slightly and whisk to thicken – it should be very pale, almost white.
Sandwich the lemon curd between the sponges.
Finish the top of the cake with the white chocolate mixture, spreading it evenly across the surface.
Decorate with a suitably seasonal flourish – I grated white chocolate to resemble a nest and filled the middle with Galaxy golden eggs, yum.
What are you baking this Easter week?