Sticky Lemon Curd & Berry Cake

Sticky moist lemony cake with a sweet tangy burst from fresh raspberries and blueberries. A little pick me up cake. 

Ingredients: 

-125g caster sugar

-175g soft butter 

-3 eggs 

-100g greek yoghurt 

-Zest and juice of one lemon 

-75g mixed berries (raspberries & blueberries) 

-3 tablespoons of lemon curd 

-200g self-raising flour 

Method 

Preheat the oven to 160℃. Line a 2lb loaf tin with parchment paper. 

In a mixer cream together the butter and caster sugar until soft (5-6minutes). Add in the eggs one at a time and scrap down the sides of the bowl each time. Stir in the greek yoghurt. Add the zest and juice of the lemon. 

Lightly sieve in the flour and fold gently into the mixture. 

Dust and cover the berries a little flour - this prevent them sinking to the bottom of the cake. 

Add half of the cake mix to the lined tin and sprinkle the berries on top along with 2 tablespoons of lemon curd. Swirl the curd around with a spoon into the cake mix. Add the remaining cake mix and dot the top of the cake with the remaining berries. Gently add the remaining lemon curd to the top of the cake and swirl along the top between the berries. 

Bake in the hot oven for 40-50minutes until the cake skewer comes out clean. 

Serve this cake warm with some fresh lemon curd and berries on the side!

Enjoy! 

You can find my lemon curd recipe featured below: 

Link to lemon curd recipe

Caramelised Red Onion Goats Cheese Tart

I'd be a bit of Goats cheese fan to say the very least.
This tart is a super easy and so tasty especially for this warm weather we're experiencing at the moment!


Shortcrust Pastry:
200g plain flour
pinch of salt
100g cold butter (cut into cubes)
1 egg yolk
2-3 tablespoons of cold water

Filling
4 red onions
1 tablespoon of olive oil
2 tablespoons of balsamic vinegar
3 eggs
1 block of goats cheese
pinch of salt and pepper


Begin by making the pastry. Sieve the flour and add the pinch of salt. Rub in the butter until it looks like breadcrumbs. Add the egg yolk and a few drops of cold water and bring together using your fingers into a smooth ball of dough. Wrap in cling film and leave in the fridge for as long as possible. (I made mine in the morning for dinner that evening).

Preheat the oven to 180℃.
Peel and slice the red onions finely and gently fry them in a pan with a little oil. Wait until they become soft and then slowly add in the balsamic vinegar to flavour them. Stir for 10-15minutes on a low heat bringing out the natural sugars in the onions. Turn off the heat once soft and dark in colour.

Remove the pastry from the fridge and roll out to the size of your pie dish. Gently grease the bottom of the tin and cover with the pastry. Prick the bottom with a fork to prevent it rising. Cover the top of the pastry with a little greaseproof paper and some baking beans or rice. Bake blind in the oven for 10mins until lightly golden. After ten minutes remove the beans and greaseproof paper and return to the oven for a further 5minutes to dry out.

Pour the onions first over the baked pastry followed by generous slices of the goats cheese. Pour over the whisked eggs and return to the oven for 20minutes until golden brown.

Serve with some simple salad.