Get Ready To Celebrate

THE Platinum Jubilee!

Here’s my recipe for Jubilee Day Celebration Cakes.


For the Lavender Shortbread Base:
150g salted butter, room temp
60g icing sugar
1 egg yolk
155g plain flour
1/4 tsp dried lavender (optional)

For the Lemon Curd:
150g unsalted butter, cubed, cold
1 sheet of gelatin
2 large eggs
100g caster sugar
120 ml fresh lemon juice
Zest of 1 lemon

For the Chantilly Cream:
240 ml double cream, cold
30g icing sugar
1 tsp vanilla extract

fresh strawberries
fresh blueberries



To make the lavender shortbread, line a baking sheet with nonstick baking paper. Beat together the butter and icing sugar in a mixer bowl with the paddle attachment until very smooth. Add the egg yolk and mix to combine. Then add the flour, lavender, and salt. Mix until a dough forms. Wrap up in plastic wrap and chill for 30 minutes.

Meanwhile, make the Lemon Curd. In a large bowl, place the cubed butter and place a strainer on top. Hydrate the gelatine by placing it in a small bowl with cold water, allow to soften for a few minutes, then squeeze out excess water. Add gelatine to the bowl with the butter.

In a medium saucepan add the sugar and eggs and whisk together. Add the lemon zest and juice and whisk in well.
Place the saucepan over medium heat, and then whisk constantly about 5 minutes, until it thickens slightly and just starts to boil.

Pour the mixture, through the strainer, to melt the butter. Push through with a spatula (remember to scrape the bottom). And then whisk together until the butter is completely melted. Cover the top with cling film, touching the surface of the curd. Chill in the fridge until ready to assemble the cakes.

Continue by baking the shortbread biscuits:

Preheat oven to 170 degrees fan/180C. Roll out the dough on a floured surface or between two sheets of nonstick baking paper and cut out 3-inch (7.5 cm) circles. Place on a baking sheet and bake about 15 minutes until lightly browned. Allow to cool before topping.

To make the Chantilly whipped cream, place all the ingredients in a mixing bowl and whip until firm. Transfer to a piping bag with a star tip.

Assemble the cakes by transferring the firm lemon curd to a piping bag with either a large round tip, or no tip. Pipe a small 1-2 sized tablespoon amount in the middle of each cookie. Place cut strawberries around the sides, cut sides facing out, and blueberries, pressing into the lemon curd.

Top with a swirl of piped Chantilly cream.

Chill until serving.

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