Beautifully light and gorgeously zingy tear and share treat. It’s soft and moist on the inside and lightly crispy on the edges. This one is wonderful on its own or go full whack and serve with custard as a warm wintery pudding. Best eaten on the day it’s made but perfectly good the next day also. This recipe serves 8-10 people making it great for sharing.
Ingredients
- 300g self raising flour
- ½ tsp baking powder
- Pinch of salt
- 50g caster sugar
- 80g butter
- 2 eggs
- Splash of milk
- 100g full fat cream cheese
- 4 tbsp lemon curd
- 2tbsp soft brown sugar
WEIGHT CONVERTER
Method
- Preheat the oven 180°C/350°F/Gas Mark 4 and grease an 8 inch non-stick loose bottomed cake tin with butter.
- Sieve the flour, baking powder and salt into a large mixing bowl.
- Rub the butter into the flour until is resembles fine breadcrumbs. Mix in the caster sugar. Lightly beat 2 eggs and add to the mixing bowl, bring the dough together with a splash of milk if needed.
- Roll out onto a floured surface into a rectangle roughly 40cm by 25cm.
- Mix together the cream cheese, lemon curd and soft brown sugar and spread across the surface of the dough leaving a 3cm space along 1 long edge. Now roll up like a Swiss roll. Keep it as tight as possible as you roll. Divide into 9 fairly equal slices across the roll to make spirals. Swiftly put them into the greased tin spiral side down. They will swell up and fill in the spaces in between each one so don’t worry about the gaps but do use all the spirals.
- Bake in a preheated oven for 45 minutes or until golden brown, to test insert a skewer into the centre, if it comes out clean it’s cooked. If not place it back into the oven and check every 3-5 minutes. Ovens vary so check after 35 minutes if you are using a fan assisted oven.
- Melt 3 tbsp of lemon curd in the microwave about 15 -20 seconds is enough just to loosen it. Pour and spread over the top of the spirals. Remove from the tin and serve.
Top Tip for making Lemon curd and cream cheese spiral buns
Remember don’t knead this kind of dough it just requires bring together into a ball a soon as its stuck together roll it out to use. Over working this dough diminishes its lightness.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Maltesers shortbread
Our Maltesers shortbread takes just 20 minutes to bake and use only five ingredients
By Rose Fooks Published
-
Fruit crumble tray bake
Our fruit crumble tray bake is somewhere between a teatime treat and a pudding...
By Jess Meyer Published
-
Halloween fairy cakes
These Halloween fairy cakes are classic little sponges decorated with spiders, ghosts and scary faces, perfect for fright night celebrations.
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
How many Easter eggs are sold in the UK every year?
As the Easter weekend approaches, chocolate lovers up and down the nation want to know how many Easter eggs are sold in the UK every year.
By Emily Stedman Published
-
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published