Serves 12 generous portions

The Sponge:

  • 225g / 8oz butter, very soft

  • 4 large eggs, beaten

  • 397g / 14oz can condensed milk

  • 55g / 2oz ground almonds

  • finely grated zest and juice of a lemon

  • 225g / 8oz self-raising flour

The Syrup:

  • juice of 3 large lemons

  • 110g / 4oz icing sugar

The Filling:



  • 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.

  • Split the mixture between two cake tins and level with the back of a wooden spoon.

  • Bake for 45-50 minutes until a skewer comes out clean.

  • 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.

  • To make the filling beat all the ingredients together except the icing sugar. When smooth, gradually add the icing sugar.

  • Spread over one half of the cake and place the other on top, sprinkle with icing sugar.