∩∪ lemon lover's dream

I always check the marked down fruit and veg

section in the supermarket:

yesterday a bag of lemons for 40 pence:

usually I will make lemonade

or lemon drizzle cake

but seeing as the lovely loulouloves

gave us a jar of lemon curd

then this seems the way to go!

{recipe from Annie Bell's gorgeous cakes}

rich lemon curd sponge

you will need ....

for the cake ~

225g unsalted butter

225g caster sugar

225g self raising flour

2 teaspoons baking powder

grated zest and juice of a lemon

4 eggs

50ml double cream {or milk}

2 tablespoons dark rum {optional}

topping ~ 

juice of a lemon mixed with 50g caster sugar

filling ~

lemon curd ~ bought or homemade 

preheat the oven to 170°c/ gas 5

line and grease a 20cm round springform cake tin

put all the cake ingredients into a food processor 

and blitz until smooth and light

dollop the mix into your prepared tin

and bake for 50 ~ 55 minutes until

golden {skewer test the centre!}

while the cake is still hot, spoon over the

sugar and lemon juice drizzle topping

leave to cool ~ leave it to be very cool

{unlike me Ms Impatient, so my cake

cracked when I did this next step!}

slit the sponge in half using a bread knife

and spread the lower half with lemon curd

sandwich together and slice:

it's a delicious thing indeed

and could be served as a dessert:

you could mix the lemon curd with mascarpone for

added luxury!

☖☗ it's a new year

before Christmas I had a conversation about

bought gingerbread and pre-formed 

gingerbread houses:

'oh no' said my friend Anna

'I'll send you a recipe and you'll never eat

shop bought again!'

true to her word ~ she sent me this ☟

then we saw this on the fabulous

photojojo twitter feed:

so after some googling to convert dls to mls

 we made the gingerbread,

cut out the shapes

baked them

{ate the trimmings}

got out the icing bag and made this ☟

a gingerbread camera!

happy new year to all you cake {and camera} lovers