I created this recipe for the Barkers Recipe Developer competition and it has landed me a spot in the top 4, Woohoo! It is a classic lamington with a twist and lathered in delicious Barker’s Lemon Curd (the best pre-made curd you can buy). Definitely give this a try, you will not be disappointed.
This cake is super simple and seriously delish! It can be made as one large cake or 4 small cakes. I have also made them into mini loaf tins and a bundt cake. This cake has been loved by all and will be a regular cake especially through summer.
This delicious slice is my go to lemon flavoured treat. It is like a gooey, sponge like tart that is either perfect just on its own or served with a dollop of natural yoghurt.
This dessert is the ultimate entertainer as all prep can be done ahead of time so there is no stress. Great in summer when fresh berries are available. You can serve this dessert out of glasses, ramekins or even teacups. Just whatever suits your theme.
These little delights are super easy to make and a great bite sized treat for dinner guests. It will satisfy your sweet cravings without weighing you down. Perfect for parties!
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.
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).