Amalfi cake
Here we have four layers of the most delicious almond and lemon curd cake. Great as a tea cake, birthday treat or beautiful dessert - enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- SPONGE
- 340g unsalted butter (at room temperature), plus extra for greasing
- 340g golden caster sugar
- 6 large free-range eggs
- 3 lemons
- 250g self-raising flour
- 150g ground almonds
- 2 teaspoons baking powder
- FILLING & TOPPING
- 150g frozen raspberries
- 1 teaspoon runny honey
- ½ a lemon
- 300g unsalted butter (at room temperature)
- 500g icing sugar
- semi-skimmed milk
- limoncello, for drizzling
- 200g Lemon curd (see page 306)
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