Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Lemon and almond cake recipe

139 ratings

Try this lemon and almond cake for a teatime treat or elegant birthday cake. Fluffy almond sponges are sandwiched with smooth mascarpone cream, tangy lemon curd and golden toasted almonds. See method

Serves 10
50 mins + cooling
544 calories / serving

Ingredients

225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 medium eggs, beaten
½ tsp almond extract
1½ lemons, finely zested
75g plain flour
150g ground almonds
1½ tsp baking powder

For the mascarpone cream

200g light mascarpone
100ml whipping cream
2 tbsp icing sugar
4 tbsp lemon curd
15g toasted flaked almonds

Each serving contains

Energy
2265kj
544kcal 27%
Fat
40g 57%
Saturates
19g 93%
Sugars
31g 34%
Salt
0.3g 4%

of the reference intake
Carbohydrate 38.9g Protein 9.4g Fibre 1.9g

Method

Preheat the oven to gas 5, 190°C, fan 170°C and lightly butter 2 x 20cm sandwich tins. Line the bottom of the tins with nonstick baking paper.
In a large bowl, beat the butter and caster sugar until smooth. Gradually add the egg and beat until pale and fluffy. If the mixture looks like it’s starting to split, add 1 teaspoon of flour.
Beat the almond extract and zest into the egg mixture, then sift over the dry ingredients and fold in using a large metal spoon. Spoon half the batter into each tin and smooth the tops to make them level. Bake in the oven for 20-25 mins, until risen and golden; the cake should just be coming away from the sides of the tin. Leave the sponges in their tins for 10 mins, then turn out onto a wire rack and leave to cool.
While the sponges are cooling, make the mascarpone cream. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Put one sponge on a serving plate and spread with 2 tablespoons of lemon curd. Top with half of the icing and smooth it out with a palate knife. Top with the other sponge and spread over the rest of the icing. Add a little water to the lemon curd to loosen, then drizzle it over the top of the cake and scatter with the toasted almonds.

See more Baking recipes