Ingredients

200g plain flour
14g baking powder
1g salt
30g caster sugar
Zest of two lemons
3 eggs
145g honey
30ml milk
135g can of condensed milk
130g melted butter
For the lemon curd:
135g sugar
2 eggs
1 egg yolk
Zest and juice of two lemons
1 gelatine leaf, soaked
85g butter
For the lemon curd ice-cream:
115g lemon curd
Juice of ½ a lemon
140ml cream
110g natural yoghurt
2 tbsp honey

Method

Pre-heat the oven to 170˚C. Whip the eggs, lemon zest and sugar together until light and fluffy. Gently heat the honey, milk, condensed milk and butter, then add to the egg mixture. Sieve together the dry ingredients including flour, salt and baking powder and fold into the wet ingredients to form a batter. Line a 12cm cake tin with greaseproof paper, pour in the cake batter and bake for 17-20 minutes (test with a skewer and the skewer should come out clean).
For the lemon curd:
Bring a pan of water to the boil, then reduce to a simmer. Place a bowl over the water and whisk the eggs and sugar until they become light and thicken. You should be able to draw the number 8 in the mixture. Add the soaked gelatine, lemon juice and zest. Whisk for another minute. Remove from the heat. Whisk in the butter, one cube at a time. Allow to cool before making the ice-cream.
For the lemon curd ice-cream:
Semi-whip the cream, then whisk together the lemon juice, yoghurt and honey. Add to the cream, then fold in the lemon curd. Place in the freezer stirring every 15 mins until frozen – this should take around 30 to 45 minutes. Use the rest of the lemon curd to garnish the plate.

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