Steamed lemon cake

Method

• 1
  Grease and line a 6cm deep, 22cm (base) springform cake pan.
• 2
  Using 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.
• 3
  Place 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.
• 4
  Make lemon cream: Combine lemon curd and cream in a bowl. Whisk until well combined.
• 5
  Run a knife around edge of cake pan. Release pan side. Slice cake and serve warm with a dollop of lemon cream.