Ingredients

  • for the cake:
  • 10 oz butter (at room temperature)
  • 10 oz caster sugar
  • 4 large eggs
  • 6 floz whole milk
  • 8 oz ground almonds
  • 1 tsp natural almond extract
  • rind and juice 1 orange
  • 3 oz rice flour
  • 3 oz potato flour
  • 2 oz polenta
  • 1 heaped teaspoon xanthum gum
  • 2 tsp baking powder
  • for the curd:
  • 4 egg yolks
  • 100 g caster sugar
  • 100 g orange (juice and rind)
  • 50 g lime (juice and rind)
  • 100 g unsalted butter (cubed)

Method

  • For the cake:
  • Cream the butter and sugar together until light and fluffy
  • Add in the eggs
  • Add in all the remaining ingredients
  • Grease and line a 10' cake tin with baking parchment
  • Spoon the mixture into the tin
  • Bake at 175°C for 40 minutes
  • For the curd:
  • Put all the ingredients except butter into a glass bowl and place over a saucepan of simmering water.
  • Stir occasionally until the mixture becomes thick. This will take about 30 minutes.
  • Whisk in the cubed butter.
  • Allow to cool completely.
  • Spread on top of the cake.