Filled with a spoonful of buttercream and a dollop of zesty lemon curd, these Lemon Curd Butterfly Cakes are a delicious teatime treat. So quick and easy is this recipe to whip up, you’ll barely notice that your buns have flown off the plate. Perhaps literally.
Just a quick note to say that my first ever guest post has now been posted at Fork and Beans. It’s a really delicious recipe and deserves some love, despite the fact it’s not appearing here. Be warned – it contains very little, being at once gluten-free, dairy-free, grain-free and vegan! I hope you enjoy both this recipe and the rest of Cara’s fantastic, and slightly insane, blog.
Caraway is a particularly delicious, though astonishingly underused, spice. So much so, that it appears as though a Welsh boy who has lived a relatively sheltered existence, is destined to be the main, or even sole, proponent of this citrusy fruit. Yes, you read that correctly, caraway ‘seed’ is rather erroneously named and is probably named in such a way as to avoid confusion due to its size and shape. For those of you who didn’t know, and shame on you for not doing so, caraway has a taste somewhere between that of anise and the tang of citrus zest. It is best known for the part it plays in the cake which lies, in a rather sultry manner, before your very eyes. To me, it is clear to see why it became so popular, though it is rather difficult to get to the bottom of why it has dropped off the culinary radar.
Since today is Easter Sunday I thought I’d simply wish you all a happy Easter and allow you all to look upon the wonderful creation that is my Easter cake. There really isn’t much to say regarding this creation, it’s made of copious amounts of chocolate and that’s all the information one needs. However, see if you can spot the little not-quite-so-secular Easter themed nod hidden within. Have a lovely day and don’t binge too much.
For another wonderful recipe inspired by Easter, check out my recipe for Hot Cross Bread and Butter Pudding
Rock cakes are probably the biggest running joke of the baking world. As a result of their name they are assumed, mainly by children, to be extremely hard and rather inedible. However, there is a reason why they have become both popular and famous throughout the world; they are utterly delicious.