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Fluffy and fresh. These light vanilla flavoured sponges melt in the mouth while the zesty curd gives a tangy hit, soothed by the marscapone. Ten minutes prep, and twenty minutes to bake, then a quick compilation once they cool down. Try them.
Ingredients:
200g sugar
150g butter
150 ml buttermilk
125g plain flour
100g ground almonds
3 eggs
Zest of 1 lemon
1 tsp baking powder
1 tsp vanilla extract
For the filling:
200g mascarpone
120g lemon curd
Icing sugar to dust
Method:
Preheat oven to 160c fan. Grease two 6 hole muffins tins, then line the base of each with parchment paper.
Beat the butter and sugar until pale and creamy. Add the vanilla, then the eggs, beating between each. Fold in the flour, ground almonds and baking powder. Lastly add the buttermilk and lemon zest, fold in until just combined.
Spoon the mixture equally between the 12 cases and smooth the tops. Bake for appx 22 mins, until firm to touch and golden on top. Take out the oven and allow to cool for a few minutes before turning out onto a wire rack.
Once fully cooled, slice in half, spread some mascarpone on the bottom half, top with a dollop of the lemon curd and then put the top back on. Dust with icing sugar.
Enjoy.
Gaby Van Clarke
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