2tbspsour milk(can use kefir, buttermilk or watered down yoghurt)
Filling
75gwhite chocolate
75gunsalted butter
125ggolden icing sugar
2tbspapple & lemon curd
Icing
75ggolden icing sugar
lemon juice
Instructions
Cakes
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.
Filling
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.
Icing
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.
Notes
Can substitute the apple and lemon curd for your favoured fruit curd.As a rough guide, 1 goose egg = 2 duck eggs = 3 hens eggs.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.