QUICKEST-EVER LEMON CAKE - RECIPE

I got the idea for this recipe from a magazine and adapted it a bit. It made a successful Christmas dessert on two occasions:

You will need to purchase a sponge cake base of the sort that you can split into 2 or 3 layers. Separate the layers and sprinkle some Limoncello or other lemon liqueur over them but do not sprinkle any on the top. Now make up a lemon cream: in Italy you can buy powdered crema pasticcera [confectioner's custard] so I just made up a pack and a half of this according to the instructions and added the grated peel of a large lemon. [Use an unwaxed one if you can.] If you cannot buy crema pasticcera you could make some lemon butter filling or just add some grated lemon peel to whipped cream. Spread the filling over the layers [not the top] and reassemble the cake. Now cut another lemon into slices and put these on the hob in a non-stick frying pan with 6 teasp sugar. Heat until caramelised, watching it carefully. When they have cooled a little, use the lemon slices to decorate the cake. Put the cake in the fridge for an hour or two. When you are ready to serve, sieve some icing sugar over the top, using a doily or greaseproof -paper templates to make a pattern if you wish. [I used Christmas cookie cutters.]

On Christmas morning I was out of lemons so the second cake became an orange one. Use the same procedure but moisten the layers with Cointreau or a similar liqueur. Add a little fresh orange juice to the filling as well as the grated peel:



Slice and enjoy!