Lemon curd cake

An indulgent gluten-free bake that’s perfect at any time of the year.

SERVES 8 PREP 10 MINS COOK 35 MINS

✱ 2 lemons

✱ 3 eggs

✱ 100g golden caster sugar

✱ 75g cornflour

✱ ½tsp gluten-free baking powder

✱ 30g ground almonds

✱ 30g melted butter

✱ Icing sugar, for the top

For the syrup

✱ 4tbsp sugar

For the filling

✱ 175g clotted cream

✱ 4tbsp lemon curd

You will need

✱ 2 x 15cm round cake tins, lined

1 Heat the oven to 180C/gas 4. Zest both of the lemons and set the zest aside. Cut a few slices of lemon and coat them in some of the sugar, then arrange them in the base of one tin. Squeeze the juice and reserve to make a syrup later.

2 Whisk the eggs and the remaining sugar together until the mixture is pale and thick. Gently fold in the cornflour, baking powder and almonds, followed by the melted butter and lemon zest.

3 Divide the cake mix equally between the round cake tins and bake for around 25-30 mins, until the sponge springs back when pressed. Cool in the tins for around 10 mins, then run a knife around the edge and turn them out on to a wire rack. Carefully peel off the baking parchment, making sure that the lemons stay intact.

4 For the syrup, warm the lemon juice in a pan with the sugar, and stir until dissolved. Taste it and if it is too sour add a little more sugar. Drizzle the syrup over the warm cakes.

5 Once the cakes are cool, place the sponge without the lemons on to a serving plate. Spread it with the clotted cream and lemon curd. Top with the other sponge and dust with icing sugar before serving.

Per Serving: 340 cals, 21g fat (11g saturated), 34g carbohydrates