White Chocolate & Lemon Cake©

Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven

Grease two 20cm/8" round cake tins-set to one side

Make the cake mix. In a large mixing bowl, combine the baking margarine and sugar together until it is lighter in colour

Add the eggs one at a time and mix between each addition

Follow by adding the ground almonds, lemon juice and lemon zest and mix again

Finally, add the sifted flour and gently combine one last time before distributing the mix equally between the two greased cake tins. Smooth out both cakes evenly and pop into the oven for 30 minutes

Allow to cool in the tins completely before removing from the tins and setting to one side

Next, make the white chocolate cream. Start by melting the white chocolate using your preferred method and set to one side to cool

Whilst the chocolate is cooling, continue by whisking the double cream in a large mixing bowl until it has thickened and forms soft peaks (do not over mix!)

Pour the chocolate into the cream and fold in gently. Split the cream equally in half (1 half for the filling and the second half for the top and sides of the cake)

Using the white chocolate cream, cover the bottom-side up of one of the cakes

Follow by dolloping the lemon curd evenly on top of the cream and cake layer

Sandwich the other cake on top (top-side facing up) of the cake and spread the remaining half of the cream on the top and sides of the cake until it is completely covered

Decorate by pressing the chocolate buttons on top of the cake (or to your preference)