Ingredients Jump to Instructions ↓

  1. 125g unsalted butter, softened

  2. 175g caster sugar

  3. 3 eggs

  4. 175g plain flour, sifted, plus extra to dust

  5. 1 tsp baking powder

  6. 1 tbs milk, plus extra if needed

  7. 1/2 cup lemon curd*

  8. 150ml thickened cream, whipped

  9. Icing sugar, to dust

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170°C. Grease and flour two 12-hole patty-pan tins.

  2. Using electric beaters, beat butter and caster sugar until pale and thick. Add eggs one at a time, beating well after each. Fold in flour and baking powder, then stir in milk to make a soft dropping consistency (add a little more milk if needed).

  3. Divide mixture among patty pans and bake for 10-15 minutes until golden. Remove cakes from oven and cool slightly, then turn out on a rack to cool completely. To assemble, turn 1 patty cake upside down, spread with 1 heaped tsp each of curd and cream, then sandwich with another cake (right way up). Repeat with remaining cakes, curd and cream, then dust with icing sugar and serve.


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