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Lemon Curd & Blueberry Preserve Freezer Cake

Lemon Curd & Blueberry Preserve Freezer Cake



Follow The Recipe

  1. Line a 2lb loaf tin with cling film, leaving overhang on all sides.

  2. In a large bowl, use an electric hand mixer to beat the yoghurt, icing sugar, and lemon zest together until well combined. Reduce to a slower speed and gradually add the double cream. Increase speed as it thickens, mixing until medium peaks have formed.

  3. Transfer two-thirds of the yoghurt mixture to another large bowl and fold in ½ jar of the lemon curd. Cover the remaining yoghurt mixture and refrigerate to use later to decorate the sides.

  4. Place a single layer of Rich Tea biscuits over bottom of the prepared tin, breaking pieces to fit. Use a spatula to evenly spread a quarter of the yoghurt mixture over the biscuits.

  5. Spread ½ jar of the blueberry preserve on top, then carefully spread another layer of the yoghurt mixture. Spread a thin layer of the lemon curd on top of this.

  6. Spoon a third of remaining yoghurt mixture over this and top with another layer of biscuits.

  7. Repeat the layering process until the tin is full allowing space to finish with a layer of yoghurt mixture and then finally, the biscuits.

  8. Cover with cling film and freeze for a minimum of 6 hours.

  9. To finish the cake, take it out of the freezer and remove from the tin using the cling film to help. Upturn it onto a board or serving plate and then spread the top and sides of the cake with the refrigerated yoghurt mixture. Return it to the freezer for 20 minutes.

  10. Make a compote by adding 4 tbsp of Blueberry Preserve to a non-stick pan with 2 tbsp water, 2 tbsp caster sugar and the fresh blueberries. Gently simmer on a low heat for 5 minutes until the fruit breaks down, adding more water if required. Remove from the heat and allow to cool slightly.

  11. Serve slices of the cake drizzled with the blueberry compote.