Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
- 1 tsp lemon zest
Special equipment needed:
- 8-inch cake pan
- Electric mixer
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
6. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once the cake has cooled, use a serrated knife to level the top.
10. Spread the lemon curd over the top of the cake.
11. In a mixing bowl, whisk together the powdered sugar and lemon zest. Gradually add enough water to make a thick icing.
12. Transfer the icing to a piping bag and pipe it over the top of the cake in a decorative pattern.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 13g
Saturated fat: 8g
Cholesterol: 80mg
Sodium: 120mg
Total carbohydrates: 37g
Dietary fiber: 0g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- Lemon curd can be substituted with any other fruit curd or jam.
- Milk can be substituted with any non-dairy milk.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add 1 tsp of vanilla extract to the cake batter for a vanilla flavor.
- Use orange or lime curd instead of lemon curd for a different flavor.
- Add 1/2 cup of shredded coconut to the cake batter for a tropical twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Level the cake with a serrated knife for a more even surface.
- Use a piping bag for a more professional-looking finish.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or mint leaves.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too wet, try reducing the amount of liquid in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Tunis cake is a traditional British cake that is typically made with a chocolate sponge and a layer of buttercream. This recipe puts a twist on the classic by using lemon curd instead of buttercream.
Flavor profiles:
This cake has a sweet and tangy flavor from the lemon curd and a light and fluffy texture from the sponge.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with tea or coffee.
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