Rhubarb lemon curd cake
Ingredients
- 225g unsalted butter softened, plus extra for the tin
- 225g caster sugar
- zest 1 lemon
- 4 medium eggs at room temperature, beaten
- 75g ground almond
- 200g self-raising flour
- 140g forced rhubarb washed and cut into small chunks
- 1 tbsp demerara sugar
- 75ml double cream
- 3 tbsp lemon curd plus extra for drizzling
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