|Butter||2 Ounce (50 Grams)|
|Caster sugar||4 Ounce (125 Grams)|
|Plain flour||4 Ounce, sifted (125 Grams)|
|Double cream||1⁄4 Pint (150 Milliliter, For Finishing)|
|Lemon||2 Tablespoon (For Finishing)|
|Icing sugar||2 Tablespoon (For Sprinkling)|
Line and grease a 23 cm (9 inch) moule a manque tin.
Warm the butter gently until just soft; take care that it does not become oily.
Whisk the eggs and sugar in a mixing bowl over a saucepan of hot water until the mixture is thick enough to leave a trail.
Remove from the heat and whisk until cool.
You do not need to put the bowl over hot water if you are using an electric beater.
Fold in the flour.
When it is almost incorporated, fold in the butter as rapidly as possible, being careful not to knock out the air.
Turn immediately into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30-35 minutes or until the cake springs back when lightly pressed.
Leave in the tin for 1 minute then turn on to a wire rack to cool.
Whip the cream until stiff then whisk in the lemon curd.
Split the cake in half and sandwich together with the lemon cream.
Sprinkle with icing sugar.