Lemon Curd Bakewell Cake

I seem to have an endless supply of ground almonds in my cupboard – I feel like I search for recipes using ground almonds at least every other month because a bag of the stuff is nearing its best-by date. (Who, then, keeps buying more ground almonds? It’s a mystery, but all clues do point to me. There could be an “if I have to bake in order to use up something that I’d otherwise have to bin, then taking time off article writing to bake is ok” factor to it, but I confess nothing.)


I was very happy to discover the bakewell cake! It’s moist and luscious and rich and wonderful, easy to make, and uses almost a bag and a half of the ever-present ground almond! I also had about half a jar of lemon curd left over from my Easter baking extravaganza, and I figured almonds and lemons should get along swimmingly. They did. V. good.


Lemon Curd Bakewell Cake


140 g butter, softened
140 g light brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
140 g ground almonds
140 g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

150 ml lemon curd

2 tablespoons almond flakes

powdered sugar


Preheat oven to 180 C. Line and butter a 15 cm x 20 cm cake tin (or alternatively, a round 20 cm cake tin). A loose-bottomed tin is easiest as this is not a cake you turn over, but I did manage to lift the cake using my carefully applied parchment paper lining!

In a bowl, beat butter and sugar until light and fluffy.

Add eggs and the extracts, mix well.

Combine ground almonds, flour, baking powder, and salt. Add to the butter mixture and mix well.

Spread half of the batter in the tin and smooth the top. Spread the lemon curd over the batter, and then top the curd with the remaining batter. Scatter with almond flakes.

Bake in the preheated oven for 45-50 minutes, or until golden and done.

Allow to cool in the tin. Remove from the tin, dust with powdered sugar, and serve.

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