Preheat the oven to gas 5, 190°C, fan 170°C and lightly butter 2 x 20cm (8in) 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 minutes, 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 minutes, 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.
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