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Condensed Milk and Lemon Curd Sponge

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Delicious and easy to make! What more can we ask for! I came across a recipe in the Leith's Baking Bible and tweaked it a bit...not to improve on but just make it mine.

Delicious and easy to make! What more can we ask for! I came across a recipe in the Leith's Baking Bible and tweaked it a bit...not to improve on but just make it mine.

Ingredients

Serves: 8

Metric Cups

For the Sponge

  • 225 grams butter
  • 225 grams caster sugar
  • 2 lemons (juice and grated zest)
  • 4 eggs (room temperature)
  • 225 grams self-raising flour
  • 55 grams ground almonds
  • 12 grams cornflour
  • 225 millilitres lemon curd
  • 225 millilitres condensed milk

For the Icing

  • icing sugar
  • lemon juice (from zested lemons)

For the Sponge

  • 8 ounces butter
  • 8 ounces superfine sugar
  • 2 lemons (juice and grated zest)
  • 4 eggs (room temperature)
  • 8 ounces self-raising flour
  • 2 ounces almond meal
  • ounce cornstarch
  • 7⅞ fluid ounce lemon curd
  • 7⅞ fluid ounce sweetened condensed milk

For the Icing

  • confectioners' sugar
  • lemon juice (from zested lemons)

Method

Condensed Milk and Lemon Curd Sponge is a community recipe submitted by MistyMoo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Turn oven onto 180 degrees.
  • Cream the butter and sugar together till pale and fluffy. Add in the lemon zest and eggs one at a time. Add a little flour to prevent mixture from splitting. Add all the dry ingredients and mix gently on slow speed. Add in the lemon curd and condensed milk.
  • Pour into a greased baking tin and bake in oven for 30 to 40 mins or until springs back when touched. Allow to cool in tin for 10 minutes then turn out.
  • When completely cooled drizzle with lemon icing.
  • Turn oven onto 180 degrees.
  • Cream the butter and sugar together till pale and fluffy. Add in the lemon zest and eggs one at a time. Add a little flour to prevent mixture from splitting. Add all the dry ingredients and mix gently on slow speed. Add in the lemon curd and sweetened condensed milk.
  • Pour into a greased baking tin and bake in oven for 30 to 40 mins or until springs back when touched. Allow to cool in tin for 10 minutes then turn out.
  • When completely cooled drizzle with lemon icing.
  • Additional Information

    Delicious with some lemon honey tea!

    MAKES: 8 delicious and generous slices

    Delicious with some lemon honey tea!

    MAKES: 8 delicious and generous slices

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