lumicero/recipes-ing2inst huggingface dataset:
Title: Boston Cream Angel Cake
Ingredients:
- 2 milk
- 1 vanilla instant pudding mix
- 1 milk
- 1
Instructions:
1. In a large bowl, whisk 2 cups milk and the pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft set.
3. Split cake into three horizontal layers; place bottom layer on a serving plate.
4. Spread half the pudding on this layer; repeat layers.
5. Put top layer on and then cover and refrigerate till set.
6. In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
7. Drizzle over cake, allowing it to drip down the sides.
8. Refrigerate leftovers.
Title: Fresh Ginger Parkin (Deep, Spicy, Sticky Cake from Nw England)
Ingredients:
- 220 unsalted butter
- 110 light muscovado sugar
- 55 treacle
- 200 golden syrup
- 1 lemon
- 2 fresh ginger
- 200 self raising flour
- 5 ground ginger
- 1/2 ground cinnamon
- 2 ground nutmeg
- 1 mixed spice
- 145 oats
- 2 eggs
- 1 -2 milk
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 140°C.
2. Grease (I use butter) and line with baking parchment an 8 x 8inch square baking tin.
3. In a large mixing bowl, sift flour, salt and ground spices together. Add oatmeal then mix to thoroughly combine. Make a well in the center and set aside.
4. In a heavy bottomed saucepan, melt butter, sugar, treacle and syrup on a medium to low heat. Stir to combine here and there. Do not allow the mixture to boil!
5. Once the mixture is deep and golden in appearance grate in the fresh ginger and lemon zest. Mix together, take off the heat and set aside.
6. In a small dish lightly whisk the eggs together.
7. Pour the melted butter mixture into the flour etc and beat to combine.
8. Beat in the eggs in two steps followed by the milk and finally vanilla extract.
9. Pour into the baking tin and bake for 1 hr 30 minutes. ( Although I use an oven thermometer, I check at 1 hr 20mins as my fan assisted oven is kinda keen).
10. Allow to cool in tin for 15 mins then transfer to a cooling rack.
11. DIFFICULT BIT. This is one of those cakes that tastes waaaaay better days after it has been made. So once completely cooled down, allow this to do its thing wrapped in parchment, then foil, and allow to sit untouched for three (yes 3!) days.
Title: Baked Almond Apples
Ingredients:
- 7 almond paste
- 1/4 butter
- 1/4 flour
- 3 flour
- 3 brown sugar
- 2 raisins
- 1 apple pie spice
- 6 apples
Instructions:
1. Preheat oven to 400ºF.
2. Line cookie sheet with foil or use a size appropriate baking dish.
3. Using a food processor or mixer beat almond paste, buteer, 1/2 cup flour and almonds until well combined.
4. In a small bowl mix brown sugar, raisins and spice. Set aside.
5. Core and peel apples. Completely dust outside of apples with flour. evenly press almond mixture into apples, making sure bottom hole is firmly covered with mixture. When apple is covered, roll between palms to smooth out any seams.
6. Fill each apple cavity with sugar mixture and place in baking dish.
7. Bake 25-30 minutes or until apples are soft but not mushy, If apples are browning too quickly lay a piece of foil across top. DO NOT fold foil around apples or they will steam and not bake.
8. Serve warm by themselves or dollop of whipped cream.
Title: O M G !!! You Have to Try This Skor Torte
Ingredients:
- 8 icing sugar
- 2 milk
- 1/4
- 4 -5
- 2/3
Instructions:
1. Put the steel blade in the food processor. Drop in the Skor bars.
2. Process the Skor bars with a few quick pulses, and then let the machine run until the bars are coarsely chopped.
3. Whip the whipping cream with the icing sugar with an electric mixer, until stiff.
4. Dip the cookies into the milk, and then into the liqueur (I was lazy, mixed the milk and the liqueur together and then dipped the cookies in the mixture).
5. Arrange the dipped cookies in a single layer at the bottom of an ungreased 10 inch springform pan.
6. Fill the spaces with pieces of cookie that have also been dipped.
7. Spread a layer of the whipped cream over the cookies.
8. Sprinkle with a third of the chopped Skor bars.
9. Repeat the three layers twice more.
10. Refrigerate overnight.
Title: Cafe Latte Parfait
Ingredients:
- 2 cognac
- 100 brandy
- 200 pistachios
- 100
- 1
- 80
- 20
- 2
Instructions:
1. Whip egg yolks and sugar until light and foamy.
2. In another bowl, whip whipping cream until stiff peaks form.
3. Add cold espresso and cognac to yolk mixture, mix to combine.
4. Combine whipped cream and yolk mixture; add chopped chocolate, mix.
5. Pour into a freezer-proof dish and cover with cling film. Freeze for 5-6 hours or overnight.
6. Take the parfait out of the freezer about 15 minutes before serving. Slice, or shape into balls with an ice-cream scoop. Sprinkle chopped chocolate and pistachios on top.
Title: Wonderful Apricot Cobbler
Ingredients:
- 3/4 sugar
- 1 cornstarch
- 1/2 cinnamon
- 1/8 nutmeg
- 1 water
- 3 butter
- 1 flour
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/2 butter
- 3 milk
- 1/2 half-and-half
Instructions:
1. Set oven to 400 degrees.
2. Grease a 2-qt baking dish.
3. In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
4. Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
5. Reduce heat.
6. Add apricots and butter; heat through.
7. Pour into a prepared baking dish.
8. FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
9. Stir in the milk just until moistened.
10. Spoon over hot apricot mixture.
11. Bake for 30-35 minutes, or until golden brown.
Title: Easy Southern Peach Cobbler
Ingredients:
- 1 1/2 - 2 flour
- 1 sugar
- 1 baking powder
- 2 salt
- 1/2 nutmeg
- 1 vanilla
- 1 butter
- 1/2 milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a casserole or corning ware pan with Pam. I actually prefer using Baker's Joy for this one.
3. Pare, core and cut fruit into slices.
4. Put slices in a bowl and sprinkle 1/4 cup of the sugar over the fruit.
5. Let sit for about 5 or 10 minutes,.
6. Combine dry ingredients.
7. Combine wet ingredients and add to dry.
8. Put the fruit into your casserole pan.
9. Cover with the batter.
10. The dough will rise, and cover the peaches while baking.
11. Bake for about 45 minutes. Serve warm with ice cream.
Title: Snowball Cake
Ingredients:
- 2 unflavored gelatin
- 1 sugar
- 1 crushed pineapple
- 1/2 cold water
- 1/8 salt
- 3 boiling water
- 1 butter
- 1 marshmallows
- 1/4
- 30
- 3
- 24
Instructions:
1. Dissolve geatin in 1/2 cup cold water.
2. Add 1 cup boiling water.
3. Completely dissove gelatin and add crushed pineapple, sugar and salt.
4. Refrigerate until partly jelled.
5. Fold 2 evnvelopes whipped dreamwhip into mixture unitil blended.
6. Line large bowl with wax paper.
7. Break cake into 1 inch pieces.
8. Alternate cake and gelatin mixture until gone ending with mixture on top.
9. Refrigerate overnight.
10. Ice with Dreamwhip and decorate with Hollyberry Cookies.
11. For Hollyberry Cookies Heat 1/4 Lb. Butter add Marshmallows until Melted.
12. Remove from Heat add food coloring and cornflakes.
13. Shape Cornflake mixture on wax paper to look like leaves.
14. Add red candies to leave to look like berries.
15. Let Harden.
Title: Fried Apple Cinnamon Cheesecake Pillows
Ingredients:
- 2 apples
- 2 butter
- 1/4 brown sugar
- 1/2 cinnamon
- 8 cream cheese
- 3/4 sweetened condensed milk
- 1/4 vanilla bean
- 1 cinnamon
- 3/4 water
- 1/4 canola oil
- sugar
- cinnamon
Instructions:
1. – Make the cheesecake filling.
2. Soften the cream cheese with a hand mixer, then beat in the sweetened condensed milk.
3. Scrape out vanilla seeds from the bean and add to the mixture, along with cinnamon.
4. Beat until all incorporated, and then set in the fridge for at least 2 hours.
5. – Make the apple pie filling.
6. Add apples to a small pot, and heat on medium until things start to brown. Stir in the butter, brown sugar, and cinnamon, and cook, stirring every couple of minutes, until the apples are softened.
7. Then keep heating, stirring every few minutes, until most of the liquid is gone.
8. – Assembling the wontons
9. Take a spring roll wrapper and moisten on both sides by dipping your fingers in water and then manually moistening the wrappers.
10. Note: It may take a few tries to find the right amount of water to use, so that the wrappers are pliable without tearing but not too gummy. I suggest practicing a few times before adding filling.
11. Then spoon in the center the cheesecake filling, and then top with the apple pie filling.
12. To roll the wrappers, fold opposite sides over to the middle, then fold the perpendicular sides inches
13. You may want to moisten the back just slightly to make sure it is all together.
14. You should have a nice rectangular sized packet filled with apple cinnamon cheesecake goodness and lay it folded side down and fill the rest.
15. – Deep frying
16. Fill a pot with at least 2 inches of oil, and use a thermometer attached to your pot to keep track of the temperature.
17. You want the temp to be between 340F and 350°F
18. While the oil is heating up, mix cinnamon and sugar together in a small bowl.
19. Place wonton/s in pot (if you can handle frying more than one at a time - great!) and fry on one side for about 1 minute and then turn and fry on other side for another minute.
20. Scoop it out with the slotted spatula and immediately lay it in the cinnamon sugar.
21. Spoon cinnamon sugar over the wontons, and then set aside to cool.
22. – To serve - Arrange 2 - 3 wonton pillows on plate and drizzle with caramel sauce. Enjoy!
Title: Hawaiian Ambrosia
Ingredients:
- 8 crushed pineapple
- 11 mandarin oranges
- 3 1/2 Cool Whip
- 2 mini marshmallows
- 2 milk
- 1/2 maraschino cherry
- 1
Instructions:
1. In a large bowl pineapple,mandarin oranges, whipped topping, coconut, marshmallows and milk.
2. Chill 1 hour. Garnish with cherries before serving.
Title: Cranberry Walnut Pie
Ingredients:
- 1 fresh cranberries
- 2 walnut halves
- 1 brown sugar
- 1/4 sugar
- 1/2 egg
- 1 butter
- 1/3 flour
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Wash and drain cranberries.
3. Mix cranberries, walnuts and brown sugar.
4. Combine egg, sugar, butter and flour.
5. Beat well.
6. Spread on top of cranberry/walnut mixture.
7. Bake 45-50 minutes.
Title: Buttercream Pound Cake
Ingredients:
- 1 butter
- 2 1/2 powdered sugar
- 6 eggs
- 2 lemon peel
- 3 lemon juice
- 4 all-purpose flour
- 3 baking powder
- 1 poppy seed filling
- 1 powdered sugar
- 1 -2 lemon juice
Instructions:
1. Heat oven to 350°F
2. CAKE.
3. Beat butter in large bowl until light and fluffy.
4. Gradually add 2 1/2 cups powdered sugar, beating until well combined.
5. At medium speed, add eggs 1 at a time, beating well after each addition.
6. Beat in lemon peel and 3 tablespoons lemon juice.
7. Lightly spoon flour into measuring cup; level off.
8. At low speed, gradually beat in flour and baking powder; blend well.
9. In medium bowl, combine 3 cups batter with poppy seed filling; blend well.
10. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
11. Bake at 350°F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean.
12. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
13. GLAZE.
14. In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.
15. High Altitude (3500-6500 ft),increase flour in cake to 4 1/2 cups. Bake as directed above.
Title: Paula Deen's Strawberry Shortcake
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1 sugar
- 1 cornstarch
- 1 strawberry Jell-O gelatin dessert
- 3 water
- 3 fresh strawberries
- 1 strawberry
- 2 mint leaf
Instructions:
1. Slice cake, using a serrated-edge knife, horizontally into three equal layers.
2. Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
3. In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
4. Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
5. Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
6. Repeat layering in this order for remaining cake, glaze, and custard.
7. For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.
Title: Fresh Figs and Yogurt
Ingredients:
- 8 fresh figs
- 1/2 heavy cream
- 1/2 yogurt
- 3 -4 light brown sugar
Instructions:
1. Submerge figs in hot (not boiling) water for 1 minute.
2. Drain, peel, and quarter each fig.
3. Beat the cream lightly, and blend it into the yogurt.
4. Spoon a little of the cream mixture into four sherbet glasses.
5. Top with a layer of figs and continue with alternating layers, finishing with a layer of cream.
6. Sprinkle each layer with the sugar.
7. NOTE: If I want this to be rather sweet, I sprinkle sugar on top of each cream layer, if I want less, I only use it on the very top.
8. It's up to you.
9. I have tossed the figs in the sugar before with decent results.
10. Chill in the refrigerator for at least two hours to allow the sugar to melt into the cream.
Title: Grilled Banana Splits
Ingredients:
- 4 bananas
- 8 unsalted butter
- 4 light brown sugar
- 4 brandy
- 3 vanilla ice cream
- 8 pecans
- 1/4
Instructions:
1. Heat grill to low.
2. Make an incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the skin intact.
3. Spread open the cut and place 2 teaspoons of the butter pieces, 1 tablespoon brown sugar, and 1 tablespoon brandy inside.
4. Grill, covered, until the butter mixture has melted and bananas are heated through (8 to 10 minutes).
5. Transfer the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish.
6. Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce, and nuts, if desired.
7. Serve immediately.
Title: Almond Cake from Albufeira, Portugal
Ingredients:
- 1 all-purpose flour
- 3/4 granulated sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 egg
- 1/2 buttermilk
- 1/2 vanilla extract
- 1/3 butter
- 2/3 granulated sugar
- 3/4 water
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, sugar, baking powder, baking soda and salt. Set aside.
3. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
4. Add flour mixture and mix with spoon until nearly smooth.
5. Turn into a buttered 9" springform pan.
6. Bake until center of cake springs back when lightly touched, about 35 minutes.
7. Remove from oven.
8. While is hot, cover top with sliced almonds.
9. Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
10. Broil about 6" from heat until almonds are lightly toasted.
11. Cool on rack 15 minutes.
12. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
13. Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
14. Boil until mixture reaches 220F on candy thermometer.
15. Remove from heat and add almond extract; stir well.
Title: Wild Huckleberry Dump Cake
Ingredients:
- 5 huckleberries
- 2 sliced apples
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together huckleberries and apples in a bowl and place into a 9x13 inch-baking dish spreading evenly.
3. Pour the box of yellow cake mix evenly over the fruit.
4. Melt the butter and pour evenly over the cake mix.
5. Bake for appx. 1 hour.
6. Let cool and Enjoy.
Title: Walnut Snow Ball Cookie Sandwiches
Ingredients:
- 1 walnuts
- 1/2 powdered sugar
- 1 butter
- 1 vanilla
- 1 3/4 flour
- 1/4 butter
- 3 milk
- 1/2 vanilla
- 2 powdered sugar
- 2
Instructions:
1. In large bowl, cream butter and powdered sugar.
2. Beat in vanilla.
3. Add flour and ¾ cup of the walnuts; mix until blended.
4. Roll dough into about 3 dozen walnut-size balls.
5. Place 2 inches apart on ungreased cookie sheets.
6. Bake in 350°F preheated oven 10 to 12 minutes.
7. or until just golden around edges.
8. Remove to wire rack to cool completely.
9. ICING:Bring butter, cocoa and milk to a rapid boil.
10. Remove from heat and add powdered sugar and vanilla.
11. Beat until smooth.
12. Frost flat side, top with another cookie to form the sandwich.
13. Roll chocolate edges of cookies in remaining ground walnuts.
Title: Glazed Apple Cider Pound Cake
Ingredients:
- 1 margarine
- 1/2 shortening
- 3 sugar
- 6 eggs
- 3 flour
- 1/2 salt
- 1/2 baking powder
- 1/2 allspice
- 3/4 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1 apple cider
- 1 vanilla
- 1/2 sugar
- 1/2 baking soda
- 1/4 margarine
- 1/4 buttermilk
- 1/4 dark corn syrup
- 1 vanilla
Instructions:
1. CAKE: Soften margarine and shortening.
2. Add sugar.
3. Beat 10 minutes with mixer at medium speed.
4. Add eggs one at a time.
5. Add other ingredients.
6. Beat well.
7. Bake in a large tube pan at 325 for 90 minutes.
8. GLAZE:Combine all ingredients and boil for 10 minutes.
9. Drizzle over cake while cake is still warm.
Title: The Best Baklava
Ingredients:
- 20 phyllo dough
- 1 walnuts
- 3/4 sugar
- 1/4 sugar
- 1 1/2 cinnamon
- 1 nutmeg
- 10 honey
- 1 lemon juice
- 1/2 butter
Instructions:
1. Preheat oven 300.
2. Mix walnuts, sugar, cinnamon and nutmeg in a bowl.
3. brush 9x12 baking pan with butter.
4. layer pan with half of the phyllo dough (10 sheets) brushing every other layer with melted butter. The layers should rise about 1/2 inch along the side of the pan.
5. spread the walnut mixture over the phyllo dough.
6. Continue to layer with the remaining 10 sheets of phyllo dough, brushing every other layer with melted butter, be sure to butter the top layer.
7. cut baclava diagonally in 2 directions, do NOT cut below the walnut mixture!
8. cover with foil and bake for 20 minutes.
9. remove foil and continue to bake until top is lightly browned.
10. remove from oven and let cool for 20 minutes.
11. Meanwhile, in a saucepan, combine honey, sugar and lemon juice.
12. heat until sugar dissolves (DO NOT BOIL).
13. pour honey mixture over baclava and let it sits until honey cools a bit.
14. Cut through bottom layer and serve!
15. Enjoy!
Title: Strawberry Cream Cheese Pound Cake
Ingredients:
- 3/4 butter
- 1 cream cheese
- 2 sugar
- 1/2 salt
- 2 eggs
- 6 flour
- 3 fresh strawberries
- 1
Instructions:
1. Mix together cream cheese, butter, and sugar in mixer bowl until light and fluffy.
2. Add salt and the butter flavoring, and beat the mixture well.
3. Add the eggs, one at a time, beating thoroughly after each addition.
4. Stir in the flour.
5. Gradually add the sliced strawberries, gently folding them in after each addition.
6. Spoon the batter into a greased and floured bundt cake pan and bake in a preheated 325° oven for 1 1/4 hours, until the cake begins to shrink from the sides of the pan or until cake tests done.
7. Remove cake from oven and place on cooling racks for 15 minutes to cool.
8. Gently remove cake from pan and allow to cool thoroughly on wire rack.
9. Dust with powdered sugar to serve.
Title: Chocolate Butter Cookies
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 2 butter
- 3/4 sugar
- 3/4 egg
- 1 sugar
- 3
- 2
Instructions:
1. Sift together, flour, baking powder, salt and cocoa.
2. Cream together, butter and sugar, creaming well.
3. Add beaten egg, to butter mixture.
4. Blend in the flour mixture gradually.
5. Chill 2 hours for easy handling.
6. Place rounded teaspoons of dough, shaped into balls, onto greased cookie sheet.
7. Flatten with fork.
8. Blend 1 tablespoon cold WATER with the reserved EGG.
9. Brush lightly over dough.
10. Combine 3 tablespoons almonds chopped fine and 2 tablespoons sugar, sprinkle over dough.
11. Bake at 400° for 10-12 minutes,until set but not browned.
12. Cool 1 minute and remove from cookie sheet.
13. Makes 3-4 dozen cookies.
Title: Martha Stewart's Chocolate Hazelnut Anglaise
Ingredients:
- 1/2 sugar
- 4 heavy cream
- 1 vanilla bean
- 1 salt
- 1/2
- 1
- 2
Instructions:
1. Prepare an ice bath; set aside.
2. In a medium bowl, whisk together 1/4 cup sugar and the egg yolks; set aside.
3. In a medium saucepan combine, remaining 1/4 cup sugar, heavy cream, milk, vanilla bean, and salt, over medium-high heat.
4. Bring to a simmer.
5. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, keep adding milk mixture, about 1/2 cup at a time until it has all been added. Pour mixture back into saucepan.
6. Cook over low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of a spoon, 1-5 minutes. Pour the fine mesh sieve into a medium bowl, set over ice bath. Whisk in Nutella stirring occasionally until cool.
7. Cover, and transfer to a refrigerator until completely chilled, at least 1 hour and up to overnight.
Title: Grandma Bubbe's Apple Cake
Ingredients:
- 2 sugar
- 1/4 eggs
- 4 vanilla
- 1 flour
- 2 1/2 baking powder
- 3 salt
- 2 apples
- 1/2 sugar
- 4 -5 cinnamon
- 3
- 1
Instructions:
1. Mix the sugar, juice, eggs, oil and vanilla together in a mixer at medium speed for about 10 minutes, until smooth.
2. Sift the flour, baking powder and salt together, and slowly add to the wet mixture, scraping down the sides of the bowl to mix thoroughly.
3. Mix the apples, sugar and cinnamon in a separate bowl.
4. Spray a bundt pan with non-stick spray.
5. Pour half of the batter in the bundt pan, then top with half of the apple mixture.
6. Alternate layers again to finish the batter, then the apples.
7. Bake at 350 degrees F for about 70 minutes, or until done.
8. Cool cake partially in pan, then invert cake onto a cooling rack to finish cooling.
9. This also makes great muffins, but cut the baking time down to about 45-50 minutes for muffins.
Title: Strawberry Mousse
Ingredients:
- 4 fresh strawberries
- 1/2 Splenda granular
- 1 sugar-free instant vanilla pudding mix
- 8
Instructions:
1. In a blender, combine strawberries and sugar.
2. Blend until smooth.
3. Strain and discard seeds.
4. Return strawberry mixture to blender and add pudding mix.
5. Blend.
6. Transfer to a bowl and fold in whipped topping.
7. Spoon into dessert dishes.
8. Refrigerate until serving.
Title: Lemon Curd Butterfly Cakes
Ingredients:
- 175 self-raising flour
- 1 salt
- 110 butter
- 110 caster sugar
- 2 eggs
- 1 lemon juice
- 1 lemon, zest of
- 1 lemon, juice and zest of
- 75 caster sugar
- 2 eggs
- 50 unsalted butter
- icing sugar
Instructions:
1. Pre-heat the oven to gas mark 5/375F/190°C.
2. You will need a 12-cup muffin tin lined with cupcake baking cases.
3. To make the cakes, sift the flour and salt in a bowl.
4. Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
5. Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
6. Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
7. Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
8. To make the lemon curd, place the grated lemon rind and sugar in a bowl.
9. In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
10. Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
11. Stir frequently till thickened - for about 20 minutes.
12. Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
13. To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
14. Cut the round in half, top to bottom, and set aside.
15. Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
16. Dust with icing sugar to serve.