4tsp good quality
lemon curd METHOD Line a 20cm square cake tin with clingfilm.
Specially Selected British Ice Cream PS2.49, ALDI (PICTURED LEFT) FANS of British puddings will love these scrumptious flavours: Salted Caramel made with vanilla dairy ice cream topped with salted caramel sauce and Cornish sea salt croquant pieces; Eton Mess made with strawberry and meringueflavoured dairy ice cream with real meringue pieces and topped with Scottish raspberry sauce; and Lemon Meringue made with
lemon curd dairy ice cream,
lemon curd ripple and topped with meringue pieces.
Blueberry lemon cake with coconut crumble topping PREP: 15 COOK: SERVES This sticky, crumbly bake is irresistible - it's a pudding straight from the tin 300g butter, softened 425g caster sugar zest 1 lemon 6 eggs, beaten 250g self-raising flour 300g blueberries 200g desiccated coconut 200g
lemon curd 1 Heat oven to 180C/fan 160/ gas 4 and grease and line a 20 x 30cm cake tin with baking parchment.
150-200ml thickened (whipping) cream 1 tbsp icing sugar 150g mascarpone 2 tbsps
lemon curd, plus 2-3 tbsps extra for spreading
The cake itself was definitely tasty - the
lemon curd and cream mixture sandwiching the cake together gives it a much-needed zing.
The cake itself was definitely tasty - the
lemon curd and mixture sandwiching the cake together gives it a much-needed zing.
Together they prepared and presented the most delicious chicken casserole (turkey or guinea fowl can also be used) and a tongue tingling lemon cheese cake topped with
lemon curd and meringue.
In the book, Rae has shared her recipes for
Lemon Curd Cheesecake (made with her own homemade
lemon curd), Fish Pie, StickyToffee Pudding and Cullen Skink.
ALDI'S SUMMER GARDEN CAKE INGREDIENTS For the sponge: 200g butter, softened; 200g caster sugar; 200g self-raising flour; 50g ground almonds; 2 eggs & 2 yolks; 2-4tbsp milk; 150g blackberries For the meringue: 3 large egg whites; 180g caster sugar For the lemon cream: 600ml double cream; 200g clotted cream; 4 heaped tbsp
lemon curd For the strawberry puree: 150g strawberries; 10g caster sugar; squeeze of lemon juice For decoration: 250g strawberries, a few halved for the top, the rest sliced for the inside; 150g blueberries; 50g blackberries Optional: edible flowers eg.
ALDI'S LEMON AND BLUEBERRY RUFFLE CAKE INGREDIENTS For the sponge: 200g butter, softened; 200g caster sugar; 200g self-raising flour; 50g ground almonds; 2 eggs & 2 yolks; 2-4tbsp milk; 150g blackberries For the meringue: 3 large egg whites; 180g caster sugar For the lemon cream: 600ml double cream; 200g clotted cream; 4 heaped tbsp
lemon curd For the strawberry puree: 150g strawberries; 10g caster sugar; squeeze of lemon juice For decoration: 250g strawberries, a few halved for the top, the rest sliced for the inside; 150g blueberries; 50g blackberries Optional: edible flowers eg.
aldi's summer garden cake Ingredients For the sponge: 200g butter, softened 200g caster sugar 200g self-raising flour 50g ground almonds 2 eggs and 2 yolks 2-4tbsp milk 150g blackberries For the meringue: 3 large egg whites 180g caster sugar For the lemon cream: 600ml double cream 200g clotted cream 4 heaped tbsp
lemon curd For the strawberry puree: 150g strawberries 10g caster sugar squeeze of lemon juice Extra strawberries, blueberries, blackberries and optional edible flowers for decoration Method Line the base of two loose-bottomed 20cm cake tins with baking paper and grease the sides.
Elderflowers are hand picked then layered with Amalfi
lemon curd. Don't worry, if you only have supermarket lemons and elderflower cordial - these will do just fine.
