MAGIMIX Cook Expert Recipe Manual page 147

LEMON CURD YOGHURT CAKE
with poppy seed icing
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6
P R O G R A M M E S
Y O G H U RT C A K E :
125g plain yoghurt
250g caster sugar
375g plain flour
3 eggs
150ml oil
juice and zest of 1 organic
lemon
2 tsp baking powder
I C I N G * :
1 egg white
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2 Place all the cake ingredients in the metal bowl and run the PASTRY/CAKE
programme. Butter a 20cm cake tin and pour the cake batter into it.
3 Bake for 30 to 35 minutes. Prepare the lemon curd.
4 Turn the cake out onto a rack; cool. When cold, cut the cake in two layers;
generously spread the one layer with the lemon curd and cover with the
other layer.
5 Put all the icing* ingredients, except the poppy seeds, into the metal bowl. Run
the EXPERT programme (without heating) for 1 minute 30/speed 3. Pour over the
cake and sprinkle with poppy seeds.
lemon curd
Put all the ingredients, except the butter, into the metal bowl. Run the EXPERT
programme for 10 minutes/speed 3/95 °C. After 1 minute, add the butter little
by little, through the opening. Let the pieces melt before continuing to add any
more. Refrigerate the lemon curd for at least 30 minutes before using.
CH O CO L AT E A N D H A ZELN U T YO G H U RT CA K E wit h co conut icin g*
Omit the lemon juice in the cake batter; replace the lemon curd with NUTELLA
and the poppy seeds with grated coconut.
292
: 40 min : 30 min
R E S T I N G T I M E
:
1 tbsp lemon juice
170g icing sugar (see p. 294)
1 tbsp poppy seeds
L E M O N C U R D :
juice of 3 organic lemons
zest of 1 organic lemon
150g sugar
3 eggs
pinch salt
100g unsalted butter, diced
®