Photo: David Holifield
Rhubarb & lemon curd cake
10 ingredients
15 min + 45 min
Serves 8
openrecipes
A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting
Estimated Nutrition (whole recipe, rough)
754
Calories
21g
Protein
24g
Fat
113g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g unsalted butter , softened, plus extra for the tin
- 225g caster sugar
- zest 1 lemon
- 4 medium eggs at room temperature, beaten
- 75g ground almonds
- 200g self-raising flour
- 140g forced rhubarb , washed and cut into small chunks
- 1 tbsp demerara sugar
- 75ml double cream
- 3 tbsp lemon curd , plus extra for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes