This was a little experimental. It happened when I saw a jar of lime curd in the supermarket and couldn’t stop thinking about it. This happens me sometimes with ingredients, which I realise sounds odd, but I had to try it out and it turned out to be seriously tasty.
My parents came over and were willing guinea pigs – we obliterated almost half the cake; I don’t expect the other half to last much longer. This turned out to be a lovely fluffy kind of cake with zingy little pockets of lime curd and a crunchy top. Just perfect with a cup of coffee and some cream on the side. Don’t volunteer to make the second pot of coffee because when your back is turned this happens …
130g butter, room temperature
170g golden caster sugar, plus 2 tblsp for sprinkling
150g plain flour plus 1 tblsp for coating the tin
1 tsp baking powder
3 large eggs
25g ground almonds
2-3 tblsp flaked almonds
1 jar lime curd (you will use about 200g of the curd)
zest of 1 lime
Preheat your oven to 170c. Butter and flour a deep round springform baking tin.
Mix the curd and lime zest together and set aside.
Cream the sugar and butter together in a stand mixer until pale, fluffy and creamy – a few minutes. Now mix in the flour and baking powder followed by the eggs and ground almonds. Don’t overmix.
Spread evenly in the tin and then with the back of a teaspoon, make little indentations in the batter. Put a spoon of curd in each hollow. Sprinkle 2 tablespoons of golden caster sugar over the top, followed by the flaked almonds.
Bake in the oven for 30 minutes, until golden on top and a tester comes out clean of batter (but not of curd – that’s allowed!)
Cool in the tin for ten minutes then remove the sides and cool further. Serve with whipped cream.