Citron du Fariel

Aaaahh!!! Finally a recipe that I can call my own and has my name in it. Yeeaay!! Let me apologize beforehand for the pathetic excuse of quenelles showcased in the photos. I will get better, I promise. But, for now, enjoy this deliciously citrus treat that came to me in my dreams. Also I think I might be getting addicted to lemons too. Oh well! More to add to the list I suppose!

Instructions:

Sponge Cake: Makes 8 small cakes (I used 2 inch cake moulds)

4 Large Eggs

1 ¾ cup (350g) Granulated Sugar

1 cup (250ml) Whole Milk

110g Unsalted Butter

2 cups Flour

2 Teaspoons Baking Powder

Lemon Curd:

3 eggs

1 cup white sugar

1/3 cup lemon juice

1/4 cup butter

2 teaspoons lemon zest

Optional:

Whipped Cream

Blackberries

Directions:

Sponge Cake:

1. In a heat proof bowl combine the eggs and sugar over a double boiler and whisk with an electric whisk until the mixture reaches a thick and pale consistency.This takes about 5-7 minutes.

2. Combine the milk and butter and melt it in the oven to just under a boil.

3. Fold the dry ingredients gently into the egg-sugar mixture.

4. Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that. Whisk vigorously. Add this batter to the remaining one and mix.

5. Pour the final mixture into 8 cake moulds or do it in batches. Completely up to you.

6. Bake it in a preheated 180°C oven for 25 minutes or until it's cooked.

Lemon Curd:

1. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes. Drain through a sieve to get rid of lumps (Or not, if, you're feeling lazy and the lumps don't bother you). Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

Finally, scoop out some of the cake from the middle, and fill them up with the lemon curd nice and good. Cover the top too. And serve with whipped cream and berries of your choice.

Enjoy! Happy Baking!