Curd Cakes with Meringue Topping

Name: Curd Cakes with Meringue Topping
Total time: 55 min
Yield: 12
Cuisine: American, North America
Ingredients: 0.667 cup plain Yogurt; 3 eggs; 1 unwaxed lemon (finely grated zest); 0.75 cup superfine caster sugar; 1 cup self-rising flour (sifted); 1 teaspoon Baking powder; 1 cup Almond flour; 0.75 cup butter (melted); 4 tablespoons Lemon curd; 2 egg whites; 0.5 cup caster sugar

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Health Score:

4,9 / 10

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

338

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	338 kcal	(16 %)
Protein	6.1 g	(6 %)
Fat	18.73 g	(16 %)
Carbohydrates	38.01 g	(25 %)
Sugar added	20.96 g	(84 %)
Roughage	1.17 g	(4 %)

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more nutritional values

Vitamin A	139.85 mg	(17,481 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	3.93 mg	(33 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.17 mg	(15 %)
Niacin	0.98 mg	(8 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	30.97 μg	(10 %)
Pantothenic acid	0.07 mg	(1 %)
Biotin	0.5 μg	(1 %)
Vitamin B₁₂	0.4 μg	(13 %)
Vitamin C	2.63 mg	(3 %)
Potassium	46.46 mg	(1 %)
Calcium	100.03 mg	(10 %)
Magnesium	29.65 mg	(10 %)
Iron	0.93 mg	(6 %)
Iodine	18.06 μg	(9 %)
Zinc	0.08 mg	(1 %)
Saturated fatty acids	8.55 g
Cholesterol	85.39 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

egg lemon

Ingredients

for

cupcakes

For the cupcakes: ⅔ cup
plain Yogurt; 3
eggs; 1
unwaxed lemon (finely grated zest); ¾ cup
superfine caster sugar; 1 cup
self-rising flour (sifted); 1 teaspoon
Baking powder; 1 cup
Almond flour; ¾ cup
butter (melted); 4 tablespoons
Lemon curd

For the meringue: 2
egg whites; ½ cup
caster sugar

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.

Beat the eggs, yoghurt and lemon zest in a bowl and set aside.

Mix together the sugar, flour, baking powder and almonds in a mixing bowl and make a well in the centre. Fold in the yoghurt mixture and melted butter and stir until just combined.

Spoon into the paper cases, about 2/3 full and top with a generous teaspoon of lemon curd. Cover completely with mixture.

Bake for 15-20 minutes until golden. Leave in the tin.

For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.

Spoon on top of each cupcake, swirling into peaks. Return the cupcakes to the oven for 5-7 minutes, until the meringue is set and just tinged golden-brown. Place the cakes on a wire rack to cool completely.