Stovetop lemon curd cake

Method

1. Grease the base of the cake tin with oil and line with baking paper. In a mixing bowl, combine the flour, sugars and salt. In a jug, whisk the 100ml oil and eggs until combined, then whisk in the soured cream and lemon zest.
2. Pour the wet ingredients into the dry ones, then stir to combine. Pour in the just-boiled water, then mix to combine. Tip the batter into the prepared tin, then cover tightly with foil.
3. Put a crumpet ring (or a coil of rolled-up foil) in the base of a pan (one with a lid) that’s larger than the cake tin. Pour in enough water to come two thirds of the way up the ring/coil, then sit the cake tin on top, making sure the water doesn’t touch the cake tin. Bring to the boil, then cover with a lid and reduce the heat to a gentle simmer. Cook for 35-40 minutes until set on top (to have a look, lift the edge of the foil around the cake tin). Remove the pan from the heat, leaving the cake tin in the pan with the lid on (to finish off cooking) until cool. Remove the cake from the tin.
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5. Once the cake is completely cooled, combine the icing sugar and butter in a bowl. In a separate bowl, mix the lemon juice with 1 tbsp hot water, then gradually start mixing this into the icing, bit by bit, until it reaches a spreadable consistency (you may not need it all). Spread the icing over the top of the cake with a palette knife, creating a textured surface. Drizzle the lemon curd on top.