Lemon & elderflower traybake - Good Food Middle East
This clever twist on the classic bakewell has a delicate floral flavour, making it ideal for serving at spring garden parties or bake sales
Ingredients
- 250g lemon curd, plus extra to decorate
- 250g butter, softened
- 250g caster sugar
- 2 lemons, zested
- 4 eggs
- 100g self-raising flour
- 150g ground almonds
- 200g plain flour, plus extra for dusting
- 125g cold unsalted butter, cut into cubes
- 1 tbsp caster sugar
- 1 lemon, zested
- 1 egg yolk
- 200g icing sugar
- 2 lemons juiced (use the zested lemons above)
- 2 tbsp elderflower cordial
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