Blackcurrant Curd Cake


 1 Jar of Blackcurrant Curd 

 1 Ready Made Puff Pastry or 1 Cinnamon Roll Dough 

 2 heaped tablespoons Icing sugar 

 ½ lemon juice only


 Unroll your pastry and spread over a thin layer of curd. Roll back up and cut in the middle of the roll. Cut each half into 4 rounds. 

 Using a lined cake tin, place the rolls side by side, and pop in a preheated 180 degrees oven for 12-15 minutes until cooked. 

 Leave to cool then make the icing topping by mixing the icing sugar and lemon together and drizzling over the cake.

We used Blackcurrant Curd from Thursday Cottage: