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Cashew And Lemon Cake

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Ingredients

125 g (5 oz) butter, softened
125 g (5 oz) caster sugar
3 eggs, beaten
150 g (6 oz) self-raising flour, sifted
50 g (2 oz) cornflour, sifted
50 g (2 oz) ground almonds
Finely grated rind and juice of 2 lemons
284 ml ( pint) double cream
1 tablespoon icing sugar, plus extra to dust
teaspoon vanilla essence
6 tablespoons lemon curd
75g (3 oz) unsalted cashew nuts, toasted and roughly chopped
Strips of lemon rind, to decorate

Details

Serves: 10


Method

1 Grease and line a 20 cm (8 inch) round deep cake tin.


2 Beat together the butter and caster sugar until light and fluffy. Beat in the eggs a little at a time, beating well after each addition.


3 Stir together the flour, cornflour and ground almonds and fold into the butter mixture with the lemon rind and 1 tablespoon (15 ml) of the lemon juice.


4 Spoon the mixture into the pre­pared tin and level the surface with the back of a spoon. Place in a pre­heated oven, 180°C (350°F), Gas Mark 4, for 45-50 minutes, until well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for about 5 minutes, then turn out on to a wire rack and leave to cool completely.


5 Slice the cake into 3 layers. Whip the cream until soft peaks form. Sift the icing sugar over the whipped cream and gently fold in, together with the vanilla essence.


6 Sandwich the first and second layers of cake together with lemon curd, then place on a serving plate. Spread three-quarters of the whipped cream over the cake and add the top layer.


7 Spread the remaining cream over the top of the cake, then cover with the chopped toasted cashew nuts. Dust with icing sugar and decorate with lemon rind.

PREPARATION TIME: 45 MINUTES
COOKING TIME: 45-50 MINUTES
OVEN TEMPERATURE: 180˚C (350˚F), GAS MARK 4

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