Lemon curd, yogurt and almond cake

Name: Lemon curd, yogurt and almond cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Ingredients: 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

Preparation and cooking time
- Prep:15 mins
- Cook:45 mins
- plus cooling time
Easy
Serves 10

Ingredients

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

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.