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Lemon curd, yogurt and almond cake
- Anna Glover
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Serves 10
Easy
Prep: 15 mins
Cook: 45 mins
plus cooling time
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Bursting with fresh citrus and nutty almonds, this is one you'll want to have waiting in the wings for when friends drop by
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Try our recipe for lemon curd, yogurt and almond cake then try our almond cake, lemon fool, lemon and elderflower almond cake, olive oil cake and chocolate almond cake. Try more baking recipes.
Lemon curd, yogurt and almond cake recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal396
- fat23g
- saturates11.7g
- carbs40.1g
- sugars26.2g
- fibre0.7g
- protein6.8g
- salt0.6g
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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.
Now, try more cake recipes
Authors
Anna GloverSenior food editor
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