HONEY GLAZED SPONGE CAKE WITH LEMON CURD, PISTACHIO & BAKED STRAWBERRIES
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Lee Kyung Ho (Kevin)
Jagdev (JD) Singh
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Sponge Cake- 4 eggs
- 110g sugar
- 100g flour
- 60g melted butter
- 5g lemon zest
- 100g honey
- 125g lemon juice
- 125g sugar
- 2 eggs whole
- 2 egg yolks
- 125g melted butter
- 70g pistachio
- 50g strawberries
- 20g icing sugar
Methods and Directions
Sponge 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.
- Whisk all together on double boiler until about 60C. Cool it down on ice water after taking off the heat.
- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/05/2024
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