Method
1. Prepare the Cake Batter:• Preheat the oven to 180°C (160°C fan-forced). Grease and line a 23cm x 33cm roasting pan with baking paper, extending it above the edges.
• Using an electric mixer, beat eggs, sugar, vanilla, and chopped Opies Lemon Slices for 8–10 minutes until thick and creamy.
• Sift both flours together three times. Gradually fold the flour mixture into the egg mixture with a metal spoon. Add boiling water and melted butter, folding gently to combine. Pour into the prepared pan.
2. Bake the Sponge:
• Bake for 20–25 minutes or until the sponge springs back when lightly touched. Cool the cake on a wire rack covered with a clean tea towel.
3. Make Candied Lemon:
• Combine 120ml water and 110g sugar in a small saucepan. Stir over low heat until dissolved, then bring to a boil. Reduce to a simmer and add the lemon zest strips. Cook for 10 minutes until translucent.
• Transfer the zest to a lined baking tray and let it set for 10 minutes. Toss in caster sugar before use.
4. Assemble the Cake Hearts:
• Use a 4cm x 4.5cm heart-shaped cutter to cut 18 hearts from the sponge. Halve each heart horizontally.
• Spread the base layer of each heart with 15g whipped cream and 7g lemon curd. Sandwich with the top layer.
5. Decorate and Serve:
• Dust the assembled hearts with icing sugar and top each with candied lemon strips. Serve immediately.
Ingredients
For the Sponge:
• 6 eggs
• 165g caster sugar
• ½ tsp vanilla extract
• 4 Opies Lemon Slices, finely chopped
• 2 pieces Opies Stem Ginger, finely chopped
• 75g plain flour + 30g extra
• 75g self-raising flour + 30g extra
• 2 tbsp boiling water
• 25g butter, melted
For the Filling and Decoration:
• 150ml thickened cream, whipped
• 125g lemon curd
• 15g icing sugar
For the Candied Lemon:
• 3 lemons (zested into strips)
• 110g caster sugar + extra for sprinkling
