Recipe: Raspberry Curd Cakes With Lemon Drizzle Icing

I recently obtained a jar of one of my favourite Raspberry Curds from English Heritage.*

Whilst it is absolutely heavenly spread on toast for a breakfast treat, I wanted to try and experiment with using it as an ingredient in baking. I decided that such a sweet and rich buttery curd would be perfect paired with a sharp lemon flavour and settled on making Raspberry Curd Cakes with Lemon Drizzle Icing.

Cake Mix - Makes 24 small cupcakes or 12 larger muffin sized cakes.

150g/6oz

Self Raising Flour,

sieved

150g/6oz

Caster Sugar

(I used golden, but regular is fine!)

150g/6oz

Butter

(I usually go for Stork)

3

Free Range Eggs

2tsp

Baking Powder

Grated peel of one

Lemon

.

1/2 Jar of

English Heritage Raspberry Curd

Icing

100g

Icing Sugar

2 tbsp freshly squeezed

Lemon Juice

Method

1. Pre-heat your oven to 180C and arrange paper cases in two 12 cake tins.

2. Cream together the butter and sugar until light, fluffy and pale in colour.

3. Add the lemon zest to the creamed sugar and butter and mix

4. Sift together the flour and baking powder

5. Break an egg into the creamed mixture, add one tbsp of the sifted flour/baking powder, mix together gently.

6. Repeat this for the remaining two eggs, the add the remaining flour/baking powder and mix until fully incorporated, you now have your cake mix!

7. You now need to layer up your mixture in the cases, with the raspberry curd in the centre. Start by adding a base layer of 1tsp of cake mixture, then place half a tsp of curd on top, the cover with a further tsp of cake mix.

8. Repeat until all the cases are filled in this way, then bake for 15-20 minutes. (Note to self - the cakes will not rise properly if you insist on opening the oven every five minutes because you are impatient!)

9. Remove from the oven and allow the cakes to cool.

10. Make your lemon drizzle icing by mixing together the lemon juice and icing sugar until an icing if formed which is runny enough to slide easily off a spoon, add more juice if required. Using a spoon, drizzle the runny icing over your cakes in a decorative pattern.

11. As always, Enjoy!

You could mix around the flavours a bit and try a lemon curd with raspberry icing! 

Has anyone else got any recipes which might help me use up the last half of my curd? Otherwise I will have to resort to lots and lots of toast. Though that's not really a bad thing....

*I did receive this item at a discount from English Heritage, however I do consider it to be one of the best Raspberry Curds I have ever had!