This lemon & apple curd cake is a basic sponge sandwich but with the addition of fruit curd. It’s filled with white chocolate and lemon & apple curd buttercream and topped with lemon icing. It’s a lovely fresh and lightly fruity cake which is perfect for Easter, but just as good at any other time of year.
Finally, I’ve found a club which has a passion for cakes to rival my own. It’s the Clandestine Cake Club (CCC) and I shall soon be attending my very first meeting. As I’m slightly nervous about a group of potentially expert bakers trying one of my cakes, I wanted to have a practice run first. Fruit is the theme for the CCC meeting but as it’s Easter now, I made this lemon & apple curd cake.
I was inspired by the cake on the cover of Issue 1 of the Co-op Food magazine which used lemon curd to sandwich the cakes together. With my new found passion for fruit curds, I wanted to make up my very own Easter curd cake. For this one I was going to use my apple and lemon curd and a goose egg. But, oh what a calamity!
Lemon & Apple Curd Cake
When I tried to turn the cakes out of their moulds, disaster struck. It’s not happened to me since I started using silicone moulds, but one of the cakes, not only stuck to the mould when I tried to turn it out, but it fell apart too. As is often the case, I was a little too impatient and didn’t leave my cakes in the moulds to cool for a bit before turning out. I’d have averted disaster if I’d done this.
I was devastated. I had so looked forward to something that was meant to look like this:
Instead, mine looked like this (or at least what was left of it after I’d tucked in).
I can’t tell you how good the bits of broken cake were though. They tasted absolutely scrummy, especially when eaten warm. When the cake fell apart on me, I tried one piece and then another and then another. It was soooooo good.
The sponge was deliciously moist with the right kind of dense consistency, although CT said it was obviously not dense enough. It was hard to pick out a specific flavour, lemon was present, but not overly so. In any case it was delicious.
Optional Easter Cake
Whilst the cakes were in the oven, I was making the filling. The filling became the topping though, as I ended up with only one sponge. I was going to make a lemon icing to go over the top of the cake, but that obviously didn’t happen. However, if you make this lemon & apple curd cake, I urge you to do so.
As it was an Easter cake, I decorated it with white chocolate chicks and a few flowers from the garden. The chicks are optional, but if you don’t want to make them or any other white chocolate decorations, just use 50g of white chocolate instead of 75g.
Lemon & Apple Curd Cake: Top Tips
- If you’re not lucky enough to be able to use a goose egg, don’t panic. You can use duck eggs or hens eggs instead. 1 goose egg = 2 duck eggs = 3 medium hens eggs. See my post on eggs to find out more.
- Feel free to substitute your favourite fruit curd for the lemon and apple curd. Lemon curd would work for sure, but so would many others I reckon.
- Make sure you allow the cakes to cool in their moulds or tins for at least ten minutes before turning out.
Update 13 May 2012
Despite, the errr, mishap, this was a truly delicious cake, so it didn’t deter me from making it again.
My second attempt was with passionfruit curd and no baking disaster occurred. Phew! Here’s my passionfruit curd sponge cake, which was good enough to get into the first Clandestine Cake Club Cookbook. Hooray!
What To Do If Your Cake Falls Apart
If your cake completely crumbles when you turn it out of its tin, there may be no other option than to start again. However, if it’s only partially broken, you should be able to stick it back together again by covering it with buttercream or similar. The chances are that nobody will notice if you don’t say anything.
But don’t throw that broken cake away. If you don’t want to just scoff it straight down, there are a number of options.
- Place bits in bowls and top with berries and cream to make a quick and delicious dessert.
- Make cake truffles.
- Sprinkle the crumbs over ice cream or toast the crumbs first and then sprinkle over ice cream.
- Wow everyone with a trifle.
Other Fruity Cakes You Might Like
- Black forest gâteau (gluten-free)
- Blueberry, rose & white chocolate cake
- Chocolate cake with mint strawberry cream (gluten-free)
- Eton mess chocolate cake
- Raspberry cream sponge cake with lemon verbena
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this lemon & apple curd cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more pastry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Lemon & Apple Curd Cake – The Recipe
Lemon & Apple Curd Cake
- 225 g unsalted butter
- 225 g golden caster sugar (I used cardamom sugar)
- 1 lemon organic or unwaxed
- 2 heaped tbsp apple & lemon curd
- 3 eggs (I used one goose egg)
- 125 g wholemeal flour
- 100 g plain flour
- 1 heaped tsp baking powder
- 2 tbsp sour milk (can use kefir, buttermilk or watered down yoghurt)
- 75 g white chocolate
- 75 g unsalted butter
- 125 g golden icing sugar
- 2 tbsp apple & lemon curd
- 75 g golden icing sugar
- lemon juice
- Cream the butter with the sugar until pale and fluffy.
- Grate in the zest of a lemon. Beat in the apple and lemon curd, followed by the eggs.
- Sift in the flours and baking powder, then carefully stir until just mixed. then stir in the milk and 1 tbsp lemon juice.
- Spoon the mixture into two 22 cm round silicone cake moulds or lined tins and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 25 minutes. Leave to cool for ten minutes then carefully turn out onto wire racks to cool completely.
- Whilst the cakes are in the oven, get on with making the filling.Melt the chocolate in a bowl over hot water. Spoon about a third into little chick moulds (or other decorative moulds) and place in the fridge to set.
- Cream the butter with the icing sugar until very pale. Beat in the remaining chocolate followed by the apple and lemon curd and a couple of teaspoons of lemon juice.
- Spread this over one of the cakes and place the other on top.
- Mix the icing sugar with enough lemon juice to make a slightly runny icing. Pour this over the top of the cake, then decorate with the white chocolate chicks and edible flowers – or as you wish.
Laura of How to Cook Good Food has chosen lemons this month for the One Ingredient challenge. As I used lemons to make the fruit curd which I then added to the sponge cake, I’m sharing it there.