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    May 17, 2016

    Victoria sponge with lemon pomegranate and hibiscus curd

    Uncategorized

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    I made a curd with lemon, pomegranate and hibiscus, it was really tasty and was a lovely bright red colour, I wasn’t sure what to use it with so i decided to make a Victoria sponge. I whipped some mascarpone to fill it with and the dusted it with icing sugar. I love Victoria sponge, it is usually served with jam but I thought curd would be a nice addition. I got the lemons in france and bought them back with me, I fell in love with them as they had the leaves and lemon blossoms still attached.

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    curd

    • 1 pomegranate
    • 6 hibiscus flowers (dried)
    • zest and juice from 1 large lemon
    • 3 egg yolks
    • 1/2 cup sugar 110g
    • 4 tbsp. butter

    deseed the pomegranate and place the seeds in a jelly bag or muslin cloth and squeeze the juice out of the seeds into a saucepan then add the hibiscus and lemon juice, zest, yokes and sugar and stir over a medium heat, keep stirring until the mixture thickens and coats the back of the spoon, then pour though a sieve to remove the hibiscus, finally stir in the butter. leave to cool.

    for sponge

    • 220g butter
    • 220g caster sugar
    • 4 eggs
    • 220g self raising flour
    • 1 tbsp. vanilla extract

    preheat the oven to 160c

    grease and line two 11cm tins with baking paper.

    in a bowl whip the butter and sugar together until pale, being sure to scrape down the sides, then add the vanilla and beat again, next add the eggs one at a time and beat them in one at a time making sure each egg is completely combined before adding the next. beat until thick and fluffy, then fold in the flour and then separate the batter into each tin and bake for approx. 40 minutes.

    let cool then build cake by whipping 200g mascarpone with 4 tbsp. honey. spread the curd on to one of the sponges and then top with the mascarpone then add the next layer on and then dust with icing sugar.

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    6 Comments

    1. Ksenia @ At the Immigrant's Table says

      May 18, 2016 at 11:36 am

      I love that you just whipped up an amazing sounding curd, and THEN decided to make an even more amazing cake, just to house it. I wish I lived closer.

    2. Sus // roughmeasures.com says

      June 9, 2016 at 3:40 pm

      I’ve been given the task of baking a Victoria Sponge for my friend’s wedding – going to test out this gorgeous recipe at the weekend! x

      • twiggstiudios says

        June 16, 2016 at 12:21 pm

        hope if turns out well x

    3. Kim says

      June 26, 2016 at 2:45 am

      I’ve always loved baked goods, cakes, and so on, but never ventured in to the kitchen myself until I saw this post. I love how you made the curd before you figured out that you would use it in a Victoria sponge – I always think that I have to know exactly what to do and that’s been a deterrent to me even setting foot in to a kitchen. Reading that you made something in this manner was inspiring to me, and so I today I made my very first sponge! I had a lot of fun and it was such a positive experience that no doubt I will find myself in the kitchen more often! I just wanted to say thank you!

      • twiggstiudios says

        June 27, 2016 at 7:33 pm

        thankyou so glad you where inspired xx

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