Ingredients
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3 eggs
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3/4 cup caster sugar
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75g butter, melted, cooled
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2 tablespoons double thick cream
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2 lemons, rind finely grated, juiced
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1 cup plain flour
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1/2 teaspoon baking powder
Lemon cream
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1/2 cup lemon curd
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200ml double thick cream
Method
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1Grease and line a 6cm deep, 22cm (base) springform cake pan.
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2Using an electric mixer, beat eggs and sugar on high speed for 4 to 5 minutes or until thick and pale. Stir in butter, cream, lemon rind and 1/3 cup lemon juice. Sift flour and baking powder together over egg mixture. Gently fold into batter. Spread into prepared pan. Smooth surface.
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3Place pan in a large steamer basket over a wok of simmering water. Cover with steamer lid or foil. Top up boiling water in wok to almost reach base of steamer basket. Cover wok with a lid or foil. Steam over medium-low heat for 30 minutes or until a skewer inserted into the centre comes out clean.
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4Make lemon cream: Combine lemon curd and cream in a bowl. Whisk until well combined.
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5Run a knife around edge of cake pan. Release pan side. Slice cake and serve warm with a dollop of lemon cream.
Source: taste.com.au
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