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HONEY GLAZED SPONGE CAKE WITH LEMON CURD, PISTACHIO & BAKED STRAWBERRIES

Food : Main Courses

HONEY GLAZED SPONGE CAKE WITH LEMON CURD, PISTACHIO & BAKED STRAWBERRIES

IngredientsSponge Cake

  • 4 eggs
  • 110g sugar
  • 100g flour
  • 60g melted butter
  • 5g lemon zest
  • 100g honey

Lemon Curd

  • 125g lemon juice
  • 125g sugar
  • 2 eggs whole
  • 2 egg yolks
  • 125g melted butter

Garnish

  • 70g pistachio
  • 50g strawberries
  • 20g icing sugar

MethodSponge Cake

  • Beat the egg and sugar until pale and creamy.
  • Add flour, melted butter, lemon zest all together mix well and bake at 180C for 17 minutes.

Lemon Curd 

  • Whisk all together on double boiler until about 60C. Cool it down on ice water after taking off the heat.

Garnish

  • Roast 70g pistachio on pan slowly. Add 20g icing sugar while tossing. Blend it.
  • Bake 50g strawberry with icing sugar at 175C for 6 minutes.

Created by : Jagdev (JD) Singh