Lemon & Lime Curd Sponge
Ingredients
Serves 12 generous portions
The Sponge:
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225g / 8oz butter, very soft
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4 large eggs, beaten
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397g / 14oz can condensed milk
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55g / 2oz ground almonds
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finely grated zest and juice of a lemon
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225g / 8oz self-raising flour
The Syrup:
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juice of 3 large lemons
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110g / 4oz icing sugar
The Filling:
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225g / 8oz creamed cheese
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55g / 2oz butter
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600g / 21oz icing sugar
Method
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Preheat oven to gas mark 4. Place all of the cake ingredients into a large bowl and beat with a whisk until just smooth and pale.
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Split the mixture between two cake tins and level with the back of a wooden spoon.
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Bake for 45-50 minutes until a skewer comes out clean.
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Make the syrup by warming together the lemon juice and icing sugar, then while the cake is still warm make holes all over it with a skewer and gradually spoon over the syrup allowing it to sink into the cake. Leave to cool in the tin.
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To make the filling beat all the ingredients together except the icing sugar. When smooth, gradually add the icing sugar.
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Spread over one half of the cake and place the other on top, sprinkle with icing sugar.
