See this at: yarnstorm.blogs.com| Added on 06/13/07

Here's the recipe for the cake you saw in the post of 8 June. The sponge is made with soft brown sugar and ground almonds and these give a deeper, butterscotchy flavour and a damper texture than ordinary sponge - and they contrast nicely with the... See more

Here's the recipe for the cake you saw in the post of 8 June. The sponge is made with soft brown sugar and ground almonds and these give a deeper, butterscotchy flavour and a damper texture than ordinary sponge - and they contrast nicely with the tangy, lemon curd filling. It's a big cake which is perfect with afternoon tea, but we ate it on Saturday night as a dessert with thick, fresh cream and a glass of sweet wine. It was delicious, though I say so myself. I made the first cake in heart-shaped tins, but today's cake has worked just as well in circular tins. The recipe uses ingredients which may or may not be available everywhere, and I'm afraid I can't answer questions about local ingredients, substitutions, and conversions of weights and measures. See less