Lemon curd & orange cake

afternoon tea baking cake coffee morning indulgent lemon curd orange

N/A

Source

Ingredients

170g soft salted butter

150g golden caster sugar

2 eggs

70g natural yogurt

150g self-raising flour

50g ground almonds

orange , zested

2-3 tbsp milk

5 tbsp lemon curd

20g flaked almonds

lemon zest , to decorate

Method

Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.

Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 2½ tbsp lemon curd in a large bowl and whisk until smooth. Put another 2½ tbsp lemon curd in a second bowl and whisk to loosen.

Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.