Take pleasure in a slice of lemon curd and orange cake for elevenses or afternoon tea. High with flaked almonds and lemon zest and serve with a cuppa

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:20 minutes
  • plus cooling
• Simple
• Serves 10

• Freezable
• Vegetarian

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Substances

• 170g tender salted butter
• 150g golden caster sugar
• 2 eggs
• 70g pure yogurt
• 150g self-raising flour
• 2 tsp baking powder
• 50g floor almonds
• orange, zested
• tbsp milk
• 3tbsp lemon curd
• 20g flaked almonds
• lemon zest, to embellish

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Technique

• STEP 1

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

• STEP 2

  Put the butter, sugar, eggs, yogurt, self-raising flour, baking powder, floor almonds, orange zest, milk and 1 tbsp lemon curd in a big bowl and whisk till easy. Put one other 2 tbsp lemon curd in a second bowl and whisk to loosen.

• STEP 3

  Spoon half the batter into the ready tin, dollop over the lemon curd and high with the remaining batter. Scatter over the flaked almonds and bake for 50 minutes, or till risen and golden. Go away to chill on a wire rack, scatter over some lemon zest and slice.