Almond cake with lemon curd

Get tart: The lemon curd functions as both icing and filling.
Get tart: The lemon curd functions as both icing and filling. Photo: Marcel Aucar

This almond cake is easy to make and always moist and delicious. You can substitute ingredients to make it your own, adding spices such as cinnamon or clove, or different ground nuts such as roasted hazelnut or macadamia.


140g butter, softened

185g castor sugar

4 eggs

1 cup ground almonds

280g self-raising flour

Lemon curd

100g butter

¾ cup lemon juice (Meyer if possible)

180g castor sugar

2 eggs, whisked


Heat oven to 170C.

Put the butter in an electric mixing bowl. Add the sugar and beat until pale and fluffy. Add eggs one at a time until fully mixed then remove from mixer and fold in ground almonds and flour.

Line an 8x26-centimetre loaf tin with baking paper and pour in the mix. Bake for 45 minutes or until a skewer comes out clean, then cool on a wire rack.

Make the curd while the cake is cooling. Place the butter, lemon juice, sugar and eggs in a metal bowl over simmering water and stir for 7-9 minutes or until thickened. Remove from the bowl and cool.

To assemble, cut the cake into three even slices horizontally. Spread curd over the layers and put them back together. Finish by icing the top with curd and serve.