An English cake in Spain

This wonderful lemony cake is not Spanish at all, I was given the recipe by an English cake-baking friend and had to try it with our Spanish lemon curd. The fact that it combines two of my favourite things – lemon curd, and almonds – makes it a regular in our house when friends visit. It does look rather indulgent and as it is best kept in the fridge, it gets eaten very quickly. I used our own lemon curd, but shop-bought will do the job just as well. piece-of-cakelemon-zestFor the cake:-
225g butter
225g caster sugar
4 eggs
½ tsp almond extract [or vanilla extract]
Finely grated rind of 1 ½ lemons
75g plain flour [we used gluten-free]
150g ground almonds
1½ tsp baking powder [we used gluten-free]
For the icing:-
200g mascarpone
100ml whipping cream [we used nata para montar]
2 tbsp icing sugar
2 tbsp lemon curd [plus more for spreading]
Handful of lightly toasted flaked almonds

Preheat the oven to 170F. Lightly butter two round 8 inch cake tins. pablos-eggsmixing
First, prepare the wet ingredients. Beat the butter and sugar. Add the eggs, almond extract, and lemon rind.
Next, prepare the dry ingredients. Into a separate bowl, sift the flour. Stir in the ground almonds and baking powder until thoroughly combined. adding-eggs-to-dry-mixtureNow add the dry ingredients to the wet, folding in.
Spoon the mixture equally into the two tins, and level the tops. ready-to-go-into-the-ovenBake for 20-25 minutes until risen and golden, and just coming away from the sides of the tins. just-out-of-the-ovenLeave to cool in the tins for 10 minutes, then remove from the tins and leave to cool on a cooling rack.
To make the icing, simply beat together all the icing ingredients. icing-close-upSpread the top of one cake with lemon curd, and half the icing. Place the second cake on top, and spread the rest of the icing on top. Swirl a little more lemon curd through the icing. Sprinkle the top with lightly toasted flaked almonds. almonds-on-top

If you want to bake another cake, try one of these:-
A cake to make on a cool afternoon… cherry cake
A sweet and sour cranberry cake
Oh so sticky… chocolate flapjack

5 to remember
la receta – the recipe
indulgente – indulgent
como bien – just as well
el extraco de almendra – almond extract
un tazón – a bowl


I’m not sure whose recipe this is, but the most reliable cake book we use is ‘Mary Berry’s Ultimate Cake Book’ [UK: BBC Books]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
An indulgent English cake in #Spain #recipe via @Spanish_Valley


5 thoughts on “An English cake in Spain

  1. Pingback: A chocolate and salt combination | Notes on a Spanish Valley

Leave a comment here

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.