Lemon Cakes with Mascarpone and Lemon Curd

Method

1. 1

   Grease a 12-hole, standard muffin tin and line the bases with baking paper.

2. 2

   Preheat the oven to 160°C fan bake.

3. 3

   Cream the butter, sugar and vanilla together until pale and creamy. Gradually beat in the eggs until very well mixed.

4. 4

   Combine the flour, ground almonds and baking powder.

5. 5

   Add to the butter mixture, along with the buttermilk and lemon zest and gently mix everything together.

6. 6

   Divide evenly between the tins and smooth the tops. Scatter over the almonds.

7. 7

   Bake for 20–25 minutes or until firm to the touch and the cakes are pulling away from the sides of the tins. Leave in the tins to cool.

8. 8

   To assemble: Carefully cut the top off each cake then spread the bottom half with mascarpone and lemon curd. Replace the tops and dust with icing sugar. Makes 12