Lemon Curd Almond Cake with Lemon Myrtle Icing

This recipe is one of our favourites and has been generously shared by Miss Lilly’s Bakery Café, our favourite baker at Warriewood Markets every Friday and 571 King St Newtown.  

Lemon Curd Almond Cake with Lemon Myrtle Icing

230g cake flour

65g almond flour

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon baking soda

Lemon zest from half a lemon

250 gm unsalted butter

250 gm sugar

2 teaspoons dried Lemon Myrtle Tea leaves – finely ground

4 eggs

180g yoghurt

Lemon Syrup

150g Lemon juice

150g sugar

2 tablespoon Lemon Myrtle Tea

Method

Sift flour, baking powder, baking soda and salt. 

Add almond meal

Cream butter, tea and sugar, add eggs one by one

Fold in yoghurt and remaining dry ingredients

Syrup

Bring lemon juice, tea and sugar to the boil

Strain when cool

Bake at 160° in a fan forced oven for 40-45 mins or until a skewer comes out clean.

Drizzle with syrup immediately when removed from the oven