Ingredients
Meringue frosting
Candied lemon peel
Method
1.Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) round cake pan with dairy-free spread; line base and side with baking paper.
2.Beat eggs, sugar and rind in a medium bowl with an electric mixer until thick and creamy. Add dairy-free spread, a little at a time, beating until just combined. Gently whisk in sifted flour and milk, in batches, until smooth. Pour mixture into pan.
3.Bake cake for 45 minutes. Stand in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
4.Split cooled cake in half. Place one cake layer on a serving plate, cut-side up; spread with lemon curd, top with remaining cake layer. Refrigerate 30 minutes.
5.Meanwhile, make meringue frosting, then candied lemon peel.
6.Spread meringue frosting all over cake; decorate with candied lemon.
Meringue frosting
7.Stir sugar and the water in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 10 minutes or until thickened slightly and reaches 116°C/240°F on a sugar (candy) thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg whites in a small bowl with an electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream; beat on high speed for 10 minutes or until mixture is thick.
Candied lemon
8.PEEL Using a vegetable peeler, remove rind thinly from lemons; cut rind into long thin strips. Stir sugar, the water and rind in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 5 minutes or until mixture is syrupy.
The cake can be made a day ahead; store, covered, in an airtight container. Assemble just before serving.
Note
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