Name: Lemon curd, yogurt and almond cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Ingredients: 200g unsalted butter softened; 200g caster sugar; 4 eggs; 175g self-raising flour; 50g ground almonds; 100g natural yogurt; 100g lemon curd; 15g whole almonds finely sliced, or flaked almonds; icing sugar for dusting; crème fraîche to serve

A slice of lemon curd, yogurt and almond cake on a plate

200g unsalted butter
softened
200g caster sugar
4 eggs
175g self-raising flour
50g ground almonds
100g natural yogurt
100g lemon curd
15g whole almonds
finely sliced, or flaked almonds
icing sugar
for dusting
crème fraîche
to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Line the base of a 23cm cake tin with baking paper. Beat together the butter and caster sugar until pale and fluffy, then add the eggs, one at a time.
step 2
Fold in the flour, ground almonds, yogurt and half the lemon curd until you have a thick, creamy batter. Spoon the batter into the tin, then dot over the remaining lemon curd and gently swirl in using a skewer or the tip of a cutlery knife. Scatter over the almonds and bake for 45-50 mins or until golden and risen, and the cake springs back when gently pressed. Leave to cool in the tin for 15 mins, then transfer to a wire rack and leave to cool completely. Dust with icing sugar, then serve with spoonfuls of crème fraîche.