Tomato tarts
An excellent way of using up an excess of home grown tomatoes
Lemon & caraway roulade
Serves 6
More effort
Prep:
Cook:
With it's light, lemony taste, this is will become everyone's summer favourite in no time
Skip to ingredients
For the sponge
- 6 eggs
- 175g golden caster sugarplus extra
- 175g self-raising flour
- 1 heaped tsp caraway seed
- grated zest 1 lemon(save the juice for the filling)
- 50g buttermelted
For the filling
- juice 1 lemon
- 300g lemon curd
- 250g mascarpone
- icing sugarto serve
Nutrition: per serving
- kcal708
- fat36g
- saturates18g
- carbs90g
- sugars57g
- fibre1g
- protein12g
- salt0.8glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy – this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
step 2
While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.
