Friday, 14 June 2013

St Clements Layer Cake with Lemon Curd and Mascarpone for Tea Time Treats


I adore a good wedding.

I well up at the first hint of an engagement, throughout the ceremony and definitely during the speeches.

I love the thud of a heavy-duty, beautifully calligraphed envelope through the letterbox (heck, it sure beats the lighter thud of those brown envelopes from the taxman). 

Yes, I'm that guest that constantly, excitedly quizzes you: 'Are-you-all-prepared?-What-is-the-recessional-music?-What's-the-Mother-of-the-Bride-wearing?-When's-the-First-Dance?-Are-you-throwing-your-bouquet?'... ad nauseum. I devour those articles entitled 'How to be the Best Dressed Guest'. I'm the first, and last, on the dancefloor doing my bit to Shakin Stevens and the Jackson Five.

I suspect, doing my pop-psychology bit, it was being raised on Disney films with a bit of Love Actually thrown in. 

A few weeks back my brilliant brother married his wonderful wife, my new sister in law. It was THE best weekend- a day filled full of such happiness, joy ad celebration. On the wedding breakfast tables were these homemade little jars of lemon curd:


And upon arriving home from the weekend the first thing I did was to bake this cake. 

This is a super-simple all-in-one summery layer cake. 



St Clements Layer Cake with Lemon Curd and Mascarpone

For the cake:

Zest of 1 orange
1tbsp orange juice
200g self raising flour
1 level tsp baking powder
200g softened butter
200g golden caster sugar
3 large eggs

To assemble and decorate: 

75g lemon curd
150g mascarpone cheese
Zest of 1 lemon
Icing sugar

1. Preheat the oven to 170C/325F/Gas Mark 3. Lightly grease and line two 8inch/20cm round cake tins
2. Combine all the cake ingredients in a large mixing bowl. Beat with an electronic whisk until well combined and smooth, this should take a minute or two. If the mixture is a little stiff add a splash or two of milk
3. Divide between the prepared cake tins and bake for 30-35 minutes on the middle shelf of the oven 
4. Remove from the oven, cool in the tins for five minutes before turning out onto a wire baking rack to cool completely
5. To make the mascarpone and lemon curd cream mix together both ingredients and use to sandwich the two layers of cake together
6. Dust with icing sugar and the zest of a lemon

Baker's notes...
  • We tucked into this with a few strawberries on the side -our first taste this year of sweet juicy British strawberries. Dee-lish.
  • The cake cane be frozen without assembling or decorating for up to a month
  • No orange? Make this a zingy zesty lemony cake by adding lemon zest and juice instead




Tea Time Treats Blogging Challenge




4 comments:

  1. I love weddings too - sadly I have now got to a stage where there are few weddings in sight and probably have to wait at least 10 years before the nieces and/or grandchildren begin the cycle again. But I love the idea of the lemon curd on the wedding tables - your St. Clement cake sounds lovely, lemon curd and mascarpone. yum yum.

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  2. What a lovely idea to give home made lemon curd for party favours! Like you, I'd have been rushing home to do something tasy with it... Your cake looks gorgeous. :-D

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  3. Oh, I love a good wedding too! When is yours coming up? So exciting!

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  4. What a nice way to use such a cute little gift!

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