I wanted a good cake, rich in lemon. I imagined it garnished with a sour lemon cream. And all soft. So I started making a lemon curd. For the cake, I wanted to keep it simple with my favourite, the yoghurt cake. It’s always perfect, so why look complicated.
I could have garnished my cake after baking, by cutting and spreading it. But I really wanted my cream to be incorporated into the cake. This is the particularity of this cake. Cooking is done in 2 stages. First, a pre-baking of part of the dough, then the filling and the rest of the dough come on top. There, now, the cake can finish cooking. The result is a soft, moist and very pleasant to eat cake. And the filling stays in place.
Of course, this method adapts to all fillings. It’s super easy to make, and always a hit at snack time.
Lemon curd cake:
1 pot of yogurt (125 g)
2 jars of flour
1 jar of ground almonds
3/4 pot of brown sugar
1 packet of baking powder
1/2 jar of oil (olive)
1 lemon (organic)
lemon curd (my recipe here)
Clean the pot and dry it.
In a salad bowl, pour the jars of flour, that of almond powder, that of sugar and yeast. To mix together.
On the yoghurt, add the eggs and the oil.
Add the lemon zest and 2 tablespoons of lemon juice.
Mix, then pour this mixture over the dry ingredients. Mix without insisting.
Pour a little half of dough in a mold or a circle of 19/20 cm greased.
Bake for 10 minutes. The top of the dough should have set.
Cover delicately with a thick layer of lemon curd, without going to the edges of the mould.
Always gently cover with the rest of the dough. Try not to leave any holes.
Bake for approximately 20 minutes.
Let cool down before unmolding.
Sprinkle the top with icing sugar.
To finish: you can add a little limoncello to the dough instead of lemon juice.
A commercial lemon curd can also be used, but it is much less good.