Giulia brought these delicious lemon curd crumble cakes along to our Springtime event in April 2014. The delicious combination of cake, curd and crumble meant that there were very few left on the table by the end of the evening!
Giulia’s Lemon Curd Crumble Cakes
For the crumble topping
200g plain flour
50g granulated sugar
1 tbsp lemon zest
1 tbsp orange zest
110g cold butter, cut into pieces
For the cake batter
100g unsalted butter, at room temperature
80g granulated sugar
50g brown sugar
3 eggs, separated
130g plain flour
50g almond flour
¼ tsp bicarbonate of soda
125g Greek yoghurt
1 tbsp lemon zest
¾ cup lemon curd
30g icing sugar
For the lemon curd
125ml lemon juice
2 large egg yolks
2 large eggs
85g unsalted butter, cubed
Preheat the oven to 180°C.
Prepare the crumb topping: combine the flour, sugar, orange and lemon zest and pinch of salt. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Press the mixture firmly into the bottom of the bowl and set aside to go cold.
Prepare the cake batter: beat the softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add the granulated sugar, beating until fluffy. Add egg yolks, one at a time, beating just until the yellow disappears.
Stir together flour and baking powder and bicarbonate of soda; add almond flour. Add to butter mixture alternately with yoghurt, beginning and ending with flour mixture. Stir in lemon zest.
Beat egg whites at high speed until stiff peaks form. Fold into the cake batter. Pour the cake mixture into a greased and floured 9-inch square (2-inch-deep) pan and bake in the oven at 180°C for 15-20 minutes, or until golden and firm.
For the lemon curd: in a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. When desired consistency is reached, strain the mixture through a fine sieve into a bowl as to remove any lumps and zest. This step is important as any little bits of cooked egg white are removed from the curd. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming). Store the lemon curd in the refrigerator. It will keep for up to one week.
When the cake base is golden, remove from oven and pour the lemon curd slowly over the cake.
Break the crumb mixture into pieces and scatter over the lemon curd cake. Place the cake in the oven and cook until the crumble is golden and crisp, approximately 25-30 minutes.
Remove the cake from oven and allow to cool completely before removing from cake tin.
If you don’t allow the cake to cool, the lemon curd will collapse and ooze out from the cake as it is still very hot. I would even recommend chilling the cake once it has reached room temperature to ensure it keeps its form.
Remove cake from tin, slice into squares and dust with icing sugar.
More of Giulia’s recipes can be found on her blog, Mondomulia.