Lemon butterfly cakes
Lemon butterfly cakes
Ingredients
100
g
butter
100
g
flour
100
g
sugar
1
tsp
baking powder
2
eggs
For topping:
250mls double cream, 2tblsps lemon curd, icing sugar for dusting
Instructions
Pre-heat oven 180°C. Line a bun tray with cake cases.
Place all the sponge ingredients in a bowl and beat well with an electric whisk for a couple of minutes until light and fluffy.
Spoon into bun tray and bake for 15-20 minutes until the cakes are set and the tops are springy to touch.
When baked, place on a wire tray to cool. Meanwhile whip cream and fold in lemon curd.
When cakes are cool, remove tops, divide each top in 2 and set aside.
Spoon or pipe the lemon cream onto the cut cakes and top with the semi-circles of sponge – like butterflies. Dust with a sift of icing sugar.
Recipe Notes
Thyme at Errichel
make the most fabulous lemon curd you can imagine.