Curd Cakes with Meringue Topping
- 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 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.