100 g (4 oz) margarine
100 g (4 oz) caster sugar
2 eggs, beaten
100 g (4 oz) self-raising flour, sifted
1 tablespoon lemon juice
150 ml (1/4 pint) double cream
150 ml (1/4 pint) single cream
2 tablespoons lemon curd
15 g (1/2 oz) plain chocolate, grated
100 g (4 oz) caster sugar
2 eggs, beaten
100 g (4 oz) self-raising flour, sifted
1 tablespoon lemon juice
150 ml (1/4 pint) double cream
150 ml (1/4 pint) single cream
2 tablespoons lemon curd
15 g (1/2 oz) plain chocolate, grated
method
1. Cream together the margarine and sugar.
2. Beat in the eggs, then fold in the flour and lemon juice.
3. Put the mixture into a greased and floured 23 cm (9 inch) savarin ring tin.
4. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 25 minutes or until firm and golden.
5. Turn out onto a wire rack and cool.
6. Whip the creams together until thick.
7. Place the cake on a serving plate and spread the lemon curd over it.
8. Top with the whipped cream and sprinkle over the grated chocolate.
2. Beat in the eggs, then fold in the flour and lemon juice.
3. Put the mixture into a greased and floured 23 cm (9 inch) savarin ring tin.
4. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 25 minutes or until firm and golden.
5. Turn out onto a wire rack and cool.
6. Whip the creams together until thick.
7. Place the cake on a serving plate and spread the lemon curd over it.
8. Top with the whipped cream and sprinkle over the grated chocolate.
serving amount
serves 4 - 6
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