Upside-down Lemon Curd Cake
Upside-down Lemon Curd Cake
About this recipe: I was bored in the kitchen cooking dinner while the mrs was watching her soaps. Rather than numb my brain I decided to stay in the kitchen and cobbled up this dessert it turned out great! It was a light cake really moist and zesty from the lemon curd it seemed to rise through the cake. The cake rose nicely and when eating the lemon curd at the bottom was nice and sticky and complemented the rest of the cake.
Ingredients
Serves: 2
- 2 eggs
- 1/2 tea spoon of baking powder
- 2 dessertspoons of lemon curd
- 1 mug of flour (not an official unit of measurement)
- 200g of I cant believe its not butter or equiv.
- 2 dessertspoons of demerara sugar
Method
Prep:5min ›
Cook:25min ›
Ready in:30min
- In a jug add the flour, sugar, spread and eggs - mix to a smooth consistancy.
- Add a larger dessertspoon of Lemon curd to each pot.
- Pour the cake mixture in to each ramekin - should fill the dish up to 2/3rds.
- Bake at 200 deg C for 25 minutes.
- Take out of the oven, sprinkle the cakes with demerara sugar; put back in the oven for 5 minutes.
- Make sure the cake mix has cooked using a clean knife. Take out of the oven; keep the cakes in their dish. Put each dish on a side plate and serve.
Cook's note
This cake wasn't planned so I just used what I had in the cupboard. Also I didn't measure anything so I am guessing.
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