- Makes approx. 454g (1lb) curd
- Zest and juice of 4 unwaxed lemons
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 eggs plus 1 extra yolk, beaten well
- 200g butter, softened
- 200g caster sugar
- 200g ground almonds
- 100g fine polenta
- 1½ tsp gluten free baking powder
- 3 eggs
- Zest of 2 unwaxed lemons, juice of 1
- 25g Easiyo Greek-style yoghurt
- 150g icing sugar, sifted
- 2 tbsp of pistachio nuts, chopped
- First make the lemon curd: Place the lemon zest, juice sugar and butter in a bowl over a pan of simmering water and stir occasionally till the butter has melted. Add the eggs, stirring vigorously until well mixed and then stir occasionally for 12-15 minutes, until the mixture is thick enough to coat the back of the spoon.
- Remove from the heat, strain through a sieve, pour into clean, sterilised jars with lids. This will keep for up to 14 days in the fridge.
- Make the mini loaves: Preheat the oven to 180°C/355°F and lightly grease the tin.
- Cream the butter and sugar together, add the remaining mini loaf ingredients and mix thoroughly to make a smooth batter. Spoon into the moulds and smooth the tops.
- Bake for approx. 30 minutes until golden on top and a skewer inserted into centre of the cakes comes out clean. Allow to cool slightly in the tin, then remove from the moulds and leave to cool completely on a wire cooling rack.
- Meanwhile, beat together the yoghurt and icing sugar to make the frosting. Spread frosting on each cake, drizzle with lemon curd and sprinkle with pistachio nuts.
These cakes will freeze well without frosting, with the frosting they will keep for up to a week in an airtight container in the fridge.
Tip: We used two 227g (8oz) jars for our lemon curd.
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