Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa
Prep:15 mins
Serves 10
170g soft salted butter150g golden caster sugar2 eggs70g natural yogurt150g self-raising flour2 tsp baking powder50g ground almondsorange, zestedtbsp milk3tbsp lemon curd20g flaked almondslemon zest, to decorate
STEP 1Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.STEP 2Put the butter, sugar, eggs, yogurt, self-raising flour, baking powder, ground almonds, orange zest, milk and 1 tbsp lemon curd in a large bowl and whisk until smooth. Put another 2 tbsp lemon curd in a second bowl and whisk to loosen.STEP 3Spoon 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.
