Servings
15
Prep time
Cook time
Recipe
Ingredients
- 250g softened butter
- 360g caster sugar
- 2 tsp vanilla extract
- 4 eggs
- 350g plain flour
- 120g almond meal
- 2 tsp baking powder
- 1 tsp salt
- 240g lemon curd
- 90g marmalade
- 20g flaked almonds
Method
- Preheat oven to 180°C. Grease and line a 22cm x 32cm slab pan.
- Place the butter and caster sugar in the bowl of your stand mixer and cream until light and fluffy.
- Add the vanilla and the eggs and mix slowly until just combined (don’t worry if it looks a bit curdled at this point, it’s not).
- Mix the plain flour, almond meal, baking powder and salt together in a bowl and add it in stages to the mixture, beating on low until it is all combined into a thick batter.
- Mix the plain flour, almond meal, baking powder and salt together in a bowl and add it in stages to the mixture, beating on low until it is all combined into a thick batter.
- Dollop the lemon curd and marmalade over the top and swirl through.
- Scatter the flaked almonds over and bake for 40-50 mins, until a skewer comes out clean.
- Serve dusted with icing sugar.
- Note: You could switch out the citrus for jam or caramel if you wanted something different.
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