Wednesday, 26 March 2014

Lemon curd, Coconut and Mascarpone Sponge

   With Mother's day and Easter right around the corner we wanted to show you that you can make beautiful cakes and baked goods in your Perfect Pans and not just our delicious savoury meal and one-pot dishes.

This cake is the representation of all things beautiful and spring. With it's tart lemon curd filling to the lovely soft sponge it's perfect for any occasion all year and what a beautiful cake to have on display for after your Easter dinner or presented to your Mum as a thank you for being amazing.

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Lemon curd, Coconut and Mascarpone Sponge

Ready in 1 Hour
Serves 12

200g unsalted butter
350g golden caster sugar
Finely grated  zest 3 lemons
Juice 1 lemon
160ml can coconut cream
6 medium eggs
350g self raising flour, sifted
1/8 tsp baking powder (no more!)

For the Filling:
400g mascarpone
3tbsp caster sugar
1tbsp lemon juice
10tbsp lemon curd

To decorate:
1tbsp icing sugar
Primrose plant or sugar flowers


  • Heat oven to 180c, Gas 4.  Lightly season your Shallow Casserole pan with sunflower oil by rubbing it into the pan with a kitchen towel till a nice sheen appears on your pan. 
  • Cream butter, sugar and lemon zest together until pale and fluffy in a mixing bowl.
  • Gradually whisk in lemon juice, coconut cream and eggs.
  • Fold in flour and baking powder until just combined.
  • Divide mixture between two pans ( you can use any variety of our Perfect Pans as long as they are the same diameter, or if you have more time, wait for one to be done and after cleaning the pan, re-season and cook the second. Take care to smooth the tops for an even finish and Bake for 30 mins until pale golden and shrinking away from sides. Cool on a wire rack.
  • Mix together macarpone, sugar and lemon juice. Put one cake, flat side up on a cake stand. Spread lemon curd over. Spoon or pipe over mascarpone mixture.  Top with other cake.
  • To serve, dust with sieved icing sugar and finish with  primrose heads.

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