ALMOND AND LEMON EASTER CAKE

Instead of making hot cross buns this year i have simplified it and made this heavenly light cake.  It is delicious on its own or you could serve it with cream or yoghurt and perhaps some poached peaches?

Serves 10-12

Ingredients

Pastry

75g cold butter, cut into cubes

175g flour

50g ground almonds

25 g caster sugar

1 egg yolk

1 Tbsp cold water

Filling

350g ground almonds

150g caster sugar

1 lemon, zest only finely grated

6 medium free range eggs

Icing sugar to serve

Method

Lightly grease a 24cm round cake tin with removable bottom.

Begin by making the pastry base; put the butter, flour, almonds and sugar in a food processor and blitz to combine. Add the egg yolk and water and mix only until it just combines.

Remove from the bowl, cover and chill for 30 minutes.

Whilst the pastry is in the fridge make the filling.

Mix the almonds, sugar and lemon zest together, add the eggs one at a time, mixing well between each.  Set aside.

Roll the pastry to fit the base of your cake tin and place snugly inside.  

Pour over the filling and spread to even it out.

Bake for 20-25 minutes or until firm to the touch.

Remove and cool in the tin.

Run a small knife around the edge and remove the cake from the tin.

Place a large paper cross (if desired) on top and sprinkle lightly with icing sugar.

Enjoy!