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Lemon curd and coconut bread with lemon mascarpone cream

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 8

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the vanilla confit lemons

  • 200g/7oz caster sugar
  • 1 vanilla pod, split
  • 1 lemon, very thinly sliced

For the lemon curd and coconut bread

  • 370g/13oz plain flour
  • 3 tbsp baking powder
  • 160g/5¾oz caster sugar
  • 90g/3¼oz desiccated coconut
  • 75g/2¾oz unsalted butter, melted
  • 300ml/10fl oz lemon curd
  • 2 free-range eggs, beaten
  • 200ml/7fl oz coconut milk, if needed

For the lemon mascarpone cream

  • 100g/3½oz mascarpone
  • 100g/3½oz crème fraîche
  • 1 tbsp lemon curd

Method

  1. To make the vanilla confit lemons, place the sugar and vanilla in a saucepan with 200ml/7fl oz water and bring to the boil. Drop in the lemon slices, making sure the liquid covers the fruit. Cover with a lid and leave to steep somewhere warm overnight. Drain before using.

  2. To make the lemon curd and coconut bread, preheat the oven to 200C/180C Fan/Gas 6 and grease and line a 2lb non-stick loaf tin.

  3. Mix all the dry ingredients together in a large bowl, then add all the wet ingredients except the coconut milk. Mix to form a loose batter consistency. Add the coconut milk to let down if necessary. Tip into the prepared tin and bake for 45–60 minutes until a metal skewer inserted into the centre of the cake comes out clean. Leave to cool on a wire rack.

  4. To make the lemon mascarpone cream, mix the mascarpone with the crème fraîche in a small bowl to loosen. Fold in the lemon curd and set aside.

  5. To serve, slice the bread, spoon over some lemon mascarpone cream and top with the confit lemons.

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