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Lemon and almond cake recipe

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Try this lemon and almond cake for a teatime treat or elegant birthday cake. Fluffy almond sponges are sandwiched with smooth mascarpone cream, tangy lemon curd and golden toasted almonds. See method

Serves 10
50 mins + cooling
544 calories / serving

Ingredients

225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 medium eggs, beaten
½ tsp almond extract
1½ lemons, finely zested
75g plain flour
150g ground almonds
1½ tsp baking powder

For the mascarpone cream

200g light mascarpone
100ml whipping cream
2 tbsp icing sugar
4 tbsp lemon curd
15g toasted flaked almonds

Each serving contains

Energy
2265kj
544kcal 27%
Fat
40g 57%
Saturates
19g 93%
Sugars
31g 34%
Salt
0.3g 4%

of the reference intake
Carbohydrate 38.9g Protein 9.4g Fibre 1.9g

Method

Preheat the oven to gas 5, 190°C, fan 170°C and lightly butter 2 x 20cm sandwich tins. Line the bottom of the tins with nonstick baking paper.
In a large bowl, beat the butter and caster sugar until smooth. Gradually add the egg and beat until pale and fluffy. If the mixture looks like it’s starting to split, add 1 teaspoon of flour.
Beat the almond extract and zest into the egg mixture, then sift over the dry ingredients and fold in using a large metal spoon. Spoon half the batter into each tin and smooth the tops to make them level. Bake in the oven for 20-25 mins, until risen and golden; the cake should just be coming away from the sides of the tin. Leave the sponges in their tins for 10 mins, then turn out onto a wire rack and leave to cool.
While the sponges are cooling, make the mascarpone cream. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Put one sponge on a serving plate and spread with 2 tablespoons of lemon curd. Top with half of the icing and smooth it out with a palate knife. Top with the other sponge and spread over the rest of the icing. Add a little water to the lemon curd to loosen, then drizzle it over the top of the cake and scatter with the toasted almonds.

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