Rhubarb & lemon curd cake - Good Food Middle East
A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting
Ingredients
- 225g unsalted butter, softened, plus extra for the tin
- 225g caster sugar
- zest 1 lemon
- 4 medium eggs at room temperature, beaten
- 75g ground almonds
- 200g self-raising flour
- 140g forced rhubarb, washed and cut into small chunks
- 1 tbsp demerara sugar
- 75ml double cream
- 3 tbsp lemon curd, plus extra for drizzling
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