This recipe combines two of my faves… chocolate and peanut butter. It is a very easy no bake slice that can be whipped up in 10mins and ready to eat in an hour or so.
Lemon curd is just delicious. It is great for decorating cakes, dolloping on pancakes or simply layering on your vogels toast. Alternatively make a massive batch and give away as gifts for all your friends and family. This recipe is super easy and will keep in the fridge for a couple of weeks.
- 125g unsalted butter, at room temperature
- 175g cream cheese, at room temperature
- 3 1/2 cup icing sugar, sifted
- 1 tsp vanilla extract
Beat the butter in a bowl with an electric mixer until smooth and lump free. Add the cream cheese and beat until well incorporated. Slowly add the icing sugar in three batches, mixing well after each addition. Add the vanilla and beat on high speed for a few minutes until the icing is light in colour and fluffy.
Refrigerate in an airtight container for up to 1 week.
Makes 2 cups
Recipe from Bluebell’s Cakery
I tried this delightful cake at Kim Evan’s Little & Friday Cafe in Newmarket, Auckland. Not long after my friend, Izaak and I brought the book and began experimenting with Kim’s treats. These lemon cakes would have to be my absolute favourite and very popular amongst friends, family and colleagues. This recipe makes 12 mini cakes or 1 double layer cake. I have made these recipe many times in a range of sizes including mini cakes, a large cake and doubling this recipe to make a six layer cake (pictured below).