Orange & Lemon Cake



4 eggs, plus their combined weight (always check this as they do vary) in each of butter, sugar and self-raising flour.

2 Tablespoons ground almonds

2 Tablespoons good lemon curd

Grated rind 2 oranges, plus their juice

Caster Sugar

Thick orange curd

Two 8” sandwich tins, lined or greased & floured.


This recipe is my own variation on Cynthia Ramsden’s Lemon Cake


Preheat the oven to Gas Mark 2.

Cream the butter and sugar and add the beaten eggs, a small amount at at time. Mix in the ground almonds & Flour, then the lemon curd and grated orange rind. Divide the mixture equally between the sandwich tins. Bake at gas mark 2 for just under an hour, until firm and golden brown. When the cakes are cool, gently spoon over the orange juice mixed with a little sugar. Don’t feel obliged to use ALL of the orange juice - don’t make your cakes go soggy!

Finally, spread a good helping of orange curd over the base of one cake and sandwich it to the base of the other.

If you wish, dredge the top of the finished sandwich with extra caster sugar.