Lemon sherbet cake
To finish the top of the cake, generously spread more icing on the top. Dip a teaspoon into boiling water, wipe dry and then in a circular motion starting from
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Ingredients
- 5 large eggs
- 300g baking spread, such as Stork
- 300g caster sugar
- 225g self-raising flour
- 75g ground almonds
- zest of 2 lemons, juice of 1 lemon
- 1 tsp lemon extract (we used Taste the Difference Sicilian lemon extract)
- 300g soft butter
- 500g icing sugar
- 1 x 213g jar marshmallow fluff
- 2 x 23g packets sherbet dip dabs
- 2 tsp lemon extract (we used Taste the Difference Sicilian lemon extract)
- 4 tbsp lemon curd (we used Taste the Difference lemon curd)
- a handful of mixed sherbet sweets, crushed, to decorate
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