Serves: 10 -12

At last, a plava of your dreams. This one is light as a feather, moist and freezes well. To make it extra special, split and layer with lemon curd (recipe below) and drizzle with a sharp lemon icing. To make the icing, combine 200g sieved icing sugar with the juice of 1 lemon.

Method:

● Preheat the oven to 170°C and grease and flour a square or round 27cm spring-form tin.

● Place the egg yolks in a large mixing bowl. Add the caster sugar, vanilla sugar and lemon zest and beat until thick and creamy.

Topics:

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Pesach bake

Pesach dessert recipe

Ingredients

Name: Plava cake and lemon curd filling
Yield: 10 -12
Ingredients: 12 organic free-range eggs, separated 300g caster sugar 15g vanilla sugar Grated zest and juice of 1 lemon Juice of ½ orange 75g cake meal 75g potato flour 70g ground almonds Icing sugar, to dust For the lemon curd: 3 large unwaxed lemons (organic, if possible), zest and juice 240g butter or low-fat margarine, melted 450g fairtrade soft brown sugar 10 organic free-range eggs, beaten 3 x 500ml jam jars, sterilised

12 organic free-range eggs, separated

300g caster sugar

15g vanilla sugar

Grated zest and juice of 1 lemon

Juice of ½ orange

75g cake meal

75g potato flour

70g ground almonds

Icing sugar, to dust

For the lemon curd:

3 large unwaxed lemons (organic, if possible), zest and juice

240g butter or low-fat margarine, melted

450g fairtrade soft brown sugar

10 organic free-range eggs, beaten

3 x 500ml jam jars, sterilised