Lemon Curd and Blueberry Fairy Cakes

22 Jun

I love cakes with hidden surprises – the pretty swirly tops of these conceal two surprises – oozing baked blueberries and a centre of lemon curd. The blueberries balance out the buttery sweetness of the lemon curd. The swirls are in honour of circuses and seasides, two summery institutions inexplicably intertwined in my head this week. I made my own lemon curd but then had to sieve it to make it go through my piping nozzle so using shop-bought is far easier.

Cream together 4oz butter and 4oz caster sugar then mix in 2 lightly beaten eggs. Stir in the finely grated zest of 1 lemon and sift and then fold in 4oz of self-raising flour. Spoon a tablespoon of mixture into fairy cake cases in a fairy cake tin, press a few blueberries into each cake, then smooth the cake mixture over the top to hide the blueberries. Bake in a pre-heated oven for 12 to 14 mins at gas mark 4 / 180 degrees. The cakes are done when they are light golden brown and springy to the touch.

Remove from the oven and allow to cool. Pop a couple of tablespoons of lemon curd into a piping bag with a fine nozzle and press the nozzle into the centre of each fairy cake. Squeeze firmly for a second or two to pump some lemon curd into the cake. If the top of the cake bulges up you’ve probably pressed too hard and long – you may end up with a lemon curd cake volcano when you pull the nozzle out. Wipe up any splurges. Now make the icing by mixing the juice of half a lemon with enough icing sugar to make a thick icing that is still spreadable. Spread the icing onto a fairy cake then immediately pipe a swirl of lemon curd onto the icing before it sets. Finish each cake with a blueberry.

As these contain fresh fruit they will not keep for more than a day or two – the perfect excuse to scoff the lot in one sitting.



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