This lemon cake is a cheesecake look-alike, with no cheese! There’s no baking, and it uses just three ingredients – so it falls into both the super-quick (in terms of preparation – it needs four hours minimum in the freezer); and the super-easy categories.
You could ring the changes by using a different type of curd – there are all kinds, follow this link to find out more. This goes well with raspberries if you are happy to stretch to a fourth ingredient.
Recipe for 3-ingredient lemon cake
Serves about 10
• 400 ml/1⅔ cups whipping cream
• 250-300g/9 oz packet of ginger nut biscuits (Waitrose’s is 300g; McVities’ is 250g, the larger quantity is better – if you buy the smaller packet reduce the amount of cream a little)
• 3 tbps lemon curd
1. Generously (leaving lots extra over the top of the tin for you to grasp to help get it out) line a loose-bottom cake tin with cling film.
2. In a large mixing bowl whip the cream using an electric whisk. When the cream is beginning to hold its shape add two tablespoons of curd. Mix in.
3. Take out four ginger biscuits, and divide the remainder into three.
4. Lay a layer of whole ginger nut biscuits over the base of the cake tin, using one of your thirds. Pour over a third of the cream. Repeat two more times.
5. Melt the remaining tablespoon of curd in a microwave – put it in a microwave proof dish and blitz about ten seconds – in an ideal world it will go transparent, or at least, less opaque. Pour artistically over the top of the cake.
6. Put the remaining biscuits into a plastic bag and bash with a rolling pin. Scatter artistically over.
7. Put the cake into the freezer for at least four hours.
8. To serve, take out of the freezer some half an hour before you plan to eat it, and unmould it.