Step 1

Heat oven to 170C.

Step 2

Put the butter in an electric mixing bowl. Add the sugar and beat until pale and fluffy. Add eggs one at a time until fully mixed then remove from mixer and fold in ground almonds and flour.

Step 3

Line an 8x26-centimetre loaf tin with baking paper and pour in the mix. Bake for 45 minutes or until a skewer comes out clean, then cool on a wire rack.

Step 4

Make the curd while the cake is cooling. Place the butter, lemon juice, sugar and eggs in a metal bowl over simmering water and stir for 7-9 minutes or until thickened. Remove from the bowl and cool.

Step 5

To assemble, cut the cake into three even slices horizontally. Spread curd over the layers and put them back together. Finish by icing the top with curd and serve.